Why milk needs reassessing.

Author : Amor D.
Source : Food Industry News, (August), 10 (0 ref.), 1998

Abstract: A study of the occurrence of Mycobacterium paratuberculosis, a presumed cause of Crohn’s disease, in milk is to be carried out. M. paratuberculosis exists in bacillary and spheroplast form. The bacillary form is easy to detect and many would be required to cause the disease. The spheroplast form is more difficult to detect and very few are required to cause the illness. Pasteurization of milk may not destroy the organisms, and some have increased pasteurization time from 15 to 25 seconds. UHT does destroy M. paratuberculosis, as well as other pathogens.
(c) Leatherhead Food RA 1998

Milk products and intestinal health.

Author: Van der Meer R., Bovee-Oudenhoven I.M.J., Sesink A.L.A., Kleibeuker J.H.
Source : International Dairy Journal, (March), 8 (3), 163-170 (39 ref.), 1998

Abstract: Milk products have a high nutrient density and contribute significantly to the daily intake of essential nutrients, especially calcium. The intake of milk products is thought to improve intestinal health through the cytoprotective effects of their high content of calcium phosphate. Studies into these protective effects are reported. The mechanisms and efficacy of these proposed protective effects of dietary calcium phosphate in the intestine are examined. The effects of milk products on Salmonella infection and colon cancer are discussed. The nutrient contents of milk products, such as lactic acid and calcium phosphate, inhibited the gastrointestinal survival of Salmonella. Calcium phosphate also precipitated colonic cytotoxic surfactants and thus inhibited colonic cytotoxicity. These findings suggest that milk products might decrease risks of colon cancer.
(c) Leatherhead Food RA 1998

Bovine somatotropin (BST).

Author : Anon.
Source : Food Science and Technology Today, (September), 12 (3), 169-176 (42 ref.), 1998

Abstract: Bovine somatotropin (BST) is produced naturally by all cows and has direct and indirect effects in co-ordinating the metabolism of various body organs and tissues to the requirements of milk production. The position statement of the Institute of Food Science and Technology (IFST), issued on 11 June 1998, relating to the use of BST to improve milk yield in cows, is presented. The statement covers the following issues: impact on human health, mastitis and somatic cell count, antibiotic residues in milk, general safety concerns, socio-economic concerns, legal considerations, the European moratorium, animal health and welfare, US experiences, GATT implications, and European and UK labelling considerations. Objective scientific assessment indicates that BST carries no harmful effects to humans, the treated animals or the environment, and the milk and meat from treated cows is not significantly different from that from untreated animals. The IFST has concluded that there is no scientific or ethical basis for requiring distinctive labelling of milk or meat from BST-treated cows.
(c) Leatherhead Food RA 1998

Alternative technologies for aseptic processing of milk.

Author : Anon.
Source : Australian Dairy Foods, (August), 20 (1), 42 (0 ref.), 1998

Abstract: Alternative methods for producing sterile liquids such as milk, including heating and non-thermal processes, have been developed. Methods such as microwave, ohmic and Current Passage Tube use electrical power to heat the product. Only Current Passage Tube technology has been used commercially for UHT milk. Non-thermal methods such as pulsed high-voltage electric field technology, ultrasonication, high-pressure processing and irradiation must be able to destroy spore-forming bacteria.
(c) Leatherhead Food RA 1998

The survival of a commercial culture of bifidobacteria in milk products.

Author : Rosenthal I., Bernstein S.
Source : Milchwissenschaft, 53 (8), 441-443 (11 ref.), 1998

Abstract: There is an increasing demand for functional foods that have health benefits, such as probiotic health products. The survival of Bifidobacterium bifidum, a common bifidobacteria starter, was investigated under conditions relevant to cultured milk products. The bacterial strains studied were Bifidobacterium bifidum, Lactobacillus bulgaricus and Streptococcus thermophilus. Their survival in refrigerated sweet milk, soured milk and fresh curd, and the effects of salt on their growth, were determined during 4 weeks’ storage. The results indicated that B. bifidum is acid-resistant and can survive in sufficient numbers in cultured dairy foods under refrigeration for a reasonable shelf-life.
(c) Leatherhead Food RA 1998

Anticarcinogenic attributes of dairy products.

Author : Pattnaik P., Mohanty A.K., Grover S., Batish V.K.
Source : Indian Food Industry, (November-December), 16 (6), 19-22 (many ref.), 1997

Abstract: Cancer is a disease that is widespread, and it is now known that human exposure to various carcinogenic agents, frequently present as pollutants in the atmosphere or foods, is increasing. Milk contains a number of protective substances, and the authors discuss these, with special reference to conjugated linoleic acid (CLA) and glycopeptides, and the properties of fermented milks. CLA has been shown to be anticarcinogenic, although the precise mechanism is not clear, and milk products are a rich source in the diet. It is produced in the animal by rumen bacteria and is contained in the milk fat. The lactobacilli present in fermented milk products are also known to have anticarcinogenic properties, and have been shown to suppress tumours. Yoghurt is claimed to have the maximum therapeutic properties.
(c) Leatherhead Food RA 1998

Dairy manufacturing. A new lease on life.

Author : Byrne M.
Source : Food Engineering International, (June) 23 (3), 49-52 (3pp) (0 ref.), 1998

Abstract: There is suggested to be an increasing trend for consumers to buy milk less often and to buy in bulk. This article discusses the equipment and procedures that have been developed in recent times to extend the shelf-life of milk and dairy products without impairing the taste. Systems for producing both extended-shelf-life (ESL) milk and dairy products and UHT or sterilized products are described.
(c) Leatherhead Food RA 1998

By Judy Davis
Editor of Leatherhead Food RA’s Dairy BulletinEditor of Leatherhead Food RA’s Dairy Bulletin