The Health Benefits of Bioactive Compounds from Milk and Dairy Products

Kanekanian, Ara

doi:10.1002/9781118635056.ch1

Cited by 8 publications

(6 citation statements)

References 74 publications

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“…However, cheese is usually presented with a negative nutritional image due to the relationship between saturated fatty acids (SFA), the main fatty acids of cheese, and cholesterol, leading to cardiovascular diseases. Although many researchers view SFA as one of the contributing factors in heart disease, there has been no direct link between cardiovascular disease and milk fat, or a real study indicating dairy products' role in heart disease [6]. Cheese is a rich source of some trans-fatty acids and short-chain fatty acids that can be considered as part of a healthy diet [7].…”

Section: Introductionmentioning

confidence: 99%

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Asya¹,

Öz²

2018

Ukr. food j.

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Introduction. This study was carried out to determine changing in the ratio of free fatty acids and cholesterol depended on the maturation period of Kars Graiver cheese produced in the traditional way, and the affect of the duration of maturation on the fatty acids composition and cholesterol levels. Materials and methods. The fat content of the cheese samples was determined by Gerber's method. Flame Ionization Detector-Gas Chromatography (GC/FID) was used to determine the fatty acids composition and cholesterol content. Results and discussion. It was found the fat content of Kars Gravyer Cheese samples was between 27.0-38.50%. The cholesterol content in the cheese samples ranged from 45.70 to 55.80 mg/100g during 90 days of maturation. In Kars Gravyer Cheese samples, 16 saturated and unsaturated fatty acids were identified. In Gravyer Cheese samples, the content of volatile fatty acids (Butyric acid and myristic acid) increase up to 25th day (P <0.01) and decrease from 45th day to 90th day. While levels of free fatty acids (palmitic acid and linoleic acid) generally decrease to 25th day, they begin increasing again until the end of the maturation period. In the 90 days period of storage of Kars Gravyer Cheese, palmitic, oleic, myristic and stearic acids were found to constitute 74.29% of the total free fatty acids content. In the samples studied, the most abundant saturated fatty acids were identified as palmitic and stearic acids. Oleic acid was found to be the most abundant unsaturated fatty acid. In cheese samples, the content of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) ranged 28.38-32.37% and 1.59-1.84%, respectively. In Kars Gravyer Cheese sample, the Atherogenicity (AI) index was defined as 2.57-3.04. Conclusion. Fatty acids are precursors of aroma compounds like short and medium chain free fatty acids, ethyl ketones, esters and thioesters, formed in cheese in a result of various biochemical processes. The detection of large amounts of fatty acids with short and medium chains in Gravyer Cheese samples providing aroma, indicate that this cheese is flavorful cheese.

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Section: Introductionmentioning

confidence: 99%

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Asya¹,

Öz²

2018

Ukr. food j.

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“…Milk proteins have been extensively studied for their role as precursors of bioactive peptides (BAPs) specifically targeting conditions of the metabolic syndrome (i.e. hypertension, hyperlipidaemia, type 2 diabetes (T2D)) as well as osteoporosis and neurological disease . The incidence of T2D is rapidly increasing globally .…”

Section: Introductionmentioning

confidence: 99%

Response surface methodology applied to the generation of casein hydrolysates with antioxidant and dipeptidyl peptidase IV inhibitory properties

et al. 2016

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“…Randomly 60 samples comprising 3 samples of each kind of these cheeses; Romi cheese (Ras/dry cheese), mozzarella cheese (shredded cheese), triangle cheese (processed cheese), Tallaga cheese (low salt/soft cheese) and feta cheese (tetrapacked cheese) were collected from various tradesmen during the four seasons (winter, spring, summer and autumn) in Port-Said City (Egypt) for Physicochemical estimation such as (Ph, moisture, dry matter, fat and salt) and microbiological estimation. One ml of cheese sample was added to (9 ml) of (2% saline solution) to be homogenized and be ready for cultivation [15]. The ready samples were submitted to the next examination: • Aerobic plate count (APC) using standard plate count agar (APHA) (Pediatrics).…”

Section: Cheese Samples Bacterial Isolation and Culturingmentioning

confidence: 99%

Survey of Hygiene Level by Indicator Bacteria in Some Cheese from Port-Said City

Osman

Abou‐Dobara

El-Sayed

et al. 2022

Alfarama Journal of Basic & Applied Sciences

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The indicator bacteria are the gauge of the presence possibility of fecal substances which may relate to fecal pathogens and consider being responsible of food quality because they are not usually the cause of disease but sometimes related to foodborne organisms. In this research, sixty samples of milk products were collected from various areas in Port-Said city including Romi cheese (Ras/dry cheese), mozzarella cheese (shredded cheese), triangle cheese (processed cheese), Tallaga cheese (low salt/soft cheese) and feta cheese (tetrapacked cheese). Indicator bacteria were detected by the cultural traditional techniques (cultivation on general and selective media) and by advanced (PCR techniques) multiplex polymerase chain reaction. This study developed multiplex PCR targeting specific genes for differentiation of the most popular indicator bacteria and simultaneous detection for the bacteria which indicate the pathogen presence Escherichia coli (uidA), Enterobacter sp. (16S rRNA) and Enterococcus sp. (tuf) from targeted food samples. Generally, the 3plex-PCR assay revealed that the most common indicator found in most samples of milk products with high frequency was Escherichia coli which was distributed within most of the samples having the maximum occurrence frequency reached 60% followed by Enterobacter sp. reached 24% then Enterococcus sp. reached 16%. The aim of using rapid 3 multiplex polymerase chain reaction for detecting indicator bacteria in cheese samples is providing more food safety for consumers and rapid action against violating food suppliers.

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The Health Benefits of Bioactive Compounds from Milk and Dairy Products

Cited by 8 publications

References 74 publications

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Changes in cholesterol and free fatty acid content of Kars Gravyer Cheese (A Turkish dairy product produced by the traditional method)

Response surface methodology applied to the generation of casein hydrolysates with antioxidant and dipeptidyl peptidase IV inhibitory properties

Survey of Hygiene Level by Indicator Bacteria in Some Cheese from Port-Said City

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