INFLUENCE OF DAIRY TECHNOLOGY ON NUTRITIONAL PROPERTIES OF MILK AND MILK PRODUCTS

Z. PUHAN^a)
a) Laboratory of Dairy Science, Swiss Federal Institute of Tecnology, Zürich, Switzerland

Review paper
Language: English

ABSTRACT
Important nutritional qualities of milk are the wide range of nutrients it contains and the good balance of its major nutrients: proteins, fat, carbohydrate and minerals. When, however, estimating the nutritional properties of milk and milk products, the influence of the technological process on the qualitative and quantitative changes of milk constituents have to be taken into account. The heat treatment of milk, the concentration of selected ingredients as well as the structural changes during processing, fermentation and ripening have an impact on the nutritional quality on the final product. In a general overview, the classification of milk products based on the composition will be discussed from the technological standpoint considering the constituents which remain in the product as well as the transformation they undergo due to thermal and microbiological processes. Particular attention will be focused on fermented milk products because these products are value added regarding the nutritional properties.

MILK PRODUCTS "LIGHT" - WHAT’S SO SPECIAL?

H. FOISSY^a)
a) Univ. of Agriculture, Department of Dairy Research and Bacteriology, Gregor-Mendel-Str. 33, A-1180 Vienna, Austria

Review paper
Language: English

ABSTRACT
In Austria a "light"-regulation for milk products is in force based upon the so-called "Codex Alimentarius". In general, with regard to calorie content the label "light" can be used if a reduction of 1/3 of the calories is achieved compared with the original. But in the case of ripened cheeses "light" is reserved for those products which have a fat content lower than 25% FDM, and in the case of evaporated milk less than 100 calories per 100 g are necessary. Since Austria joined the EU, an additional EU fat regulation has come into force: this allows to sell types of butter called - accurately - "1/2-fat-butter" and "3/4-fat-butter". Fat substitutes based on starch, maltodextrins, indigestible hydrocolloids or on micro-particulated milk protein are relatively widespread. Synthetic fat substitutes with a structure similar to that of triglycerides can imitate the taste of fat quite well, but they are not generally accepted. On the contrary, sweeteners as substitutes for sucrose are much more accepted. The reduction or replace of cholesterol or salt in milk products is difficult. From a nutritional point of view it is questionable if "light"-products can contribute to an improvement of the health of the population, especially in avoiding of overweight.

MILK AS FOOD AND MEDICINE - A REVIEW OF THE LATEST RESEARCH NEWS

S. RAKULJIČ-ZELOV^a), T. ZADNIK
^a) Univ. of Ljubljana, Vet. fak., Gerbičeva 60, SI-1000 Ljubljana, Slovenia

Review paper
Language: Slovene

ABSTRACT
Milk and its products are an essential source of nutrition for people. In the past, various estimations regarding its positive or negative effects on human health were attributed to milk. Until recently a negative opinion on its effect on human health prevailed in preventive human medicine mainly because of high cholesterol and fat contents. Some recently summarized observations on results indicating that daily milk consumption may lower the incidence of heart attack, hypertension, colon cancer and osteoporosis have been presented in this paper. The influence of the nutrition of dairy cows on milk composition has been over the past decade subject of many investigations. The nutrition of dairy cows is for the time being the only tool the producers have to manipulate the milk composition or adept to the requirements of the consumers, respectively.