Bovine milk in human nutrition – a review

Abstract

Milk and milk products are nutritious food items containing numerous essential nutrients, but in the western societies the consumption of milk has decreased partly due to claimed negative health effects. The content of oleic acid, conjugated linoleic acid, omega-3 fatty acids, short-and medium chain fatty acids, vitamins, minerals and bioactive compounds may promote positive health effects. Full-fat milk has been shown to increase the mean gastric emptying time compared to half-skimmed milk, thereby increasing the gastrointestinal transit time. Also the low pH in fermented milk may delay the gastric emptying. Hence, it may be suggested that ingesting full-fat milk or fermented milk might be favourable for glycaemic (and appetite?) regulation. For some persons milk proteins, fat and milk sugar may be of health concern. The interaction between carbohydrates (both natural milk sugar and added sugar) and protein in milk exposed to heat may give products, whose effects on health should be further studied, and the increasing use of sweetened milk products should be questioned. The concentration in milk of several nutrients can be manipulated through feeding regimes. There is no evidence that moderate intake of milk fat gives increased risk of diseases.

Effects of continuous milking during a field trial on productivity, milk protein yield and health in dairy cows

“…The nutritive value is higher, the more balanced the metabolism of the cow is (Beever et al, 1991;Contreras, 1998). A high protein value of the milk contributes to a more stable metabolic status of the cow, grades up the delivered milk, and has got a particularly high biological value and nutrient concentration (Lee and Lorenz, 1978;Haug et al, 2007). In search of ways to increase the protein concentration of the milk, and to conserve the metabolism of the cow at the same time, the research regarding the neglecting of the dry period is of major interest (Remond et al, 1992;Remond and Bonnefoy, 1997;Remond et al, 1997a and1997b;Andersen et al, 2005;Fitzgerald et al, 2007;Madsen et al, 2008).…”

Genetic variability of milk fatty acids

“…Deficiency in ù-3 can also lead to other physiologic disorders, such as asthma and heart diseases (Sabikhi 2004). This ratio is naturally low in milk products (1.6; Haug et al 2007). Dairy and beef products are rich sources of conjugated linoleic acid (CLA) (2.5-18.0 mg g -1 of fat in bovine milk), which is a mixture of positional and geometric isomers of C18:2 cis-9, cis-12.…”

“…PUFAs decrease the cholesterol content more strongly than MUFAs (Williams et al 2000). Oleic acid (C18:1 cis-9) and linolenic acid (C18:3 cis-9, cis-12, cis-15), belonging to the ù-3 family, have anticancer and antiatherogenic properties Haug et al 2007). Besides its effect on cholesterol level, linoleic acid (C18:2 cis-9, cis-12), the most important in the ω-6 family, improves the sensibility to insulin and thus reduces the incidences of type 2 diabetes (Hu et al 2001).…”

Fundamentos De Controle De Qualidade Na Produção, Beneficiamento E Industrialização Do Leite Bovino

“…Também é uma fonte importante de minerais como cálcio, magnésio, zinco e selênio. Várias vitaminas presentes no leite, como a vitamina K e as do complexo B, são em grande parte sintetizadas pela microbiota ruminal, que após a absorção pela parede intestinal, são incorporadas ao leite (DERGAL, 2006;HAUG et al 2007). …”

“…Apesar de constituir uma rica fonte nutricional, alguns componentes presentes no leite podem trazer riscos à saúde de alguns indivíduos. Os principais inconvenientes de seu consumo estão relacionados a alergias e intolerância à lactose (HAUG et al 2007;GAVA, 2008).…”