Dairy Alerts - April 1999 - Just Food
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Dairy Alerts – April 1999

04 Apr 1999

Why milk needs reassessing. Author : Amor D. Source : Food Industry News, (August), 10 (0 ref.), 1998 Abstract : A study of the occurrence

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 Bulletin
Editor of Leatherhead Food RA’s Dairy Bulletin

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