On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy

Abstract

Commercial milk is homogenized for the purpose of physical stability, thereby reducing fat droplet size and including caseins and some whey proteins at the droplet interface. This seems to result in a better digestibility than untreated milk. Various casein peptides and milk fat globule membrane (MFGM) proteins are reported to present either harmful (e.g. atherogenic) or beneficial bioactivity (e.g. hypotensive, anticarcinogenic and others). Homogenization might enhance either of these effects, but this remains controversial. The effect of homogenization has not been studied regarding the link between early cow's milk consumption and occurrence of type I diabetes in children prone to the disease and no link appears in the general population. Homogenization does not influence milk allergy and intolerance in allergic children and lactose-intolerant or milk-hypersensitive adults. The impact of homogenization, as well as heating and other treatments such as cheesemaking processes, on the health properties of milk and dairy products remains to be fully elucidated.

Influence of glucogenic dietary supplementation and reproductive state of dairy cows on the composition of lipids in milk

“…Accordingly, the altered composition of milk polar lipids found here was associated with a triglyceride-to-phospholipid ratio in the milk that indicated altered MFG diameter (Mesilati-Stahy and Argov-Argaman, 2014). Such structural modifications of the MFG might have nutritional implications for human health (reviewed by Michalski, 2007), as well as industrial implications due to their effect on dairy products' textural and physical properties (Michalski et al, 2003;Lopez et al, 2011). A change in MFG mean diameter is expected to alter polar lipid yield, as was found in the present study under the combined effect of treatment and progesterone concentration.…”

Milk intelligence: Mining milk for bioactive substances associated with human health

“…While the nutritional and functional characteristics of the MFGM are well known it should be recognised that raw milk is exposed to various processing parameters to ensure safety and prolong shelf-life, including heat treatments and homogenization, which have profound effects on the physical structure of milk fat (Michalski, 2007;Michalski & Januel, 2006). Homogenization, for example, results in a dramatic reduction in fat globule size (Walstra, 2003).…”

The relationship between size and lipid composition of the bovine milk fat globule is modulated by lactation stage

“…3. Polar lipids are minor constituents of milk lipids, but have been suggested to have health-promoting properties (Argov, Lemay, & German, 2008;Michalski, 2007). Therefore, understanding the physical regulation of their concentration and composition in milk has industrial and nutritional implications.…”