Milk Minerals, Trace Elements, and Macroelements

Gaucheron, Frédéric

doi:10.1002/9781118534168.ch9

Cited by 23 publications

(20 citation statements)

References 199 publications

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“…The high level of calcium in dairy products plays a particularly important role in the development, strength and density of bones for children and in the prevention of osteoporosis in older people. In addition, calcium has been shown to be beneficial in reducing cholesterol absorption, and in controlling body weight and blood pressure (Gaucheron, 2013). The high nutrient density of animal source food types has an advantage in food-based interventions targeting vulnerable groups such as infants, children and people living with HIV/AIDS, who may have difficulty in consuming the large volumes of plant based foods needed to meet their nutritional requirements (FAO, 2009b).…”

Section: Micronutrientsmentioning

confidence: 99%

The impact of animal source food products on human nutrition and health

Webb

Erasmus

2014

SA J. An. Sci.

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Throughout the ages the quest for food and drink has influenced humanity's economic, social and political development, and played a role in the organization of society and history. Nutrition (or what we choose to consume) influences the health of human beings and therefore their quality of life. Animal source foods are often the dietary component that evokes the widest array of complex scientific, economic, environmental and political issues. It is viewed as the most expensive component of any diet, yet can make significant contributions to human health through providing high quantities of essential nutrients. In addition to quantity, the high quality of the nutrients in animal source foods is important as high-quality nutrients are more readily absorbed into the human body than lower-quality nutrients from other food and non-food sources. As South Africans increasingly suffer the consequences of inappropriate diets (over-and undernutrition), the role of animal source foods as part of a healthy diet requires continuous investment in research and extrapolation of information towards appropriate guidelines and recommendations. Although it is often suggested that the intake of animal source foods should be limited because of possible linkages between animal product consumption and health, scientific evidence increasingly indicates the beneficial role that animal source foods can play in preventing and combating obesity and certain non-communicable diseases related to over-nutrition. This article aims to describe the nutritional role of animal source foods as part of a healthy South African diet and presents a review of recent findings related to their nutrient contribution, as well as evidence relating to common health concerns. ________________________________________________________________________________

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Section: Micronutrientsmentioning

confidence: 99%

The impact of animal source food products on human nutrition and health

Webb

Erasmus

2014

SA J. An. Sci.

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“…Still, some micellar minerals associate to casein micelles, even if they are not part of colloids; for example, Ca is present on the micellar surface, forming molecular bridges responsible for paracaseinate complex formation [5]. The remaining amount of minerals is defined as diffusible, and may be present in the form of free ions or associated with counter ions and proteins [6,7,8]. Significant sources of variation for milk minerals are management, lactation stage and parity, whereas the seasonal effect is trivial [9,10].…”

Section: Introductionmentioning

confidence: 99%

Development of Infrared Prediction Models for Diffusible and Micellar Minerals in Bovine Milk

Franzoi

Niero

Penasa

et al. 2019

Animals

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Milk and dairy products are major sources of minerals in human diet. Minerals influence milk technological properties; in particular, micellar and diffusible minerals differentially influence rennet clotting time, curd firmness and curd formation rate. The aim of the present study was to investigate the ability of mid-infrared spectroscopy to predict the content of micellar and diffusible mineral fractions in bovine milk. Spectra of reference milk samples (n = 93) were collected using Milkoscan™ 7 (Foss Electric A/S, Hillerød, Denmark) and total, diffusible and micellar content of minerals were quantified using inductively coupled plasma optical emission spectrometry. Backward interval partial least squares algorithm was applied to exclude uninformative spectral regions and build prediction models for total, diffusible and micellar minerals content. Results showed that backward interval partial least squares analysis improved the predictive ability of the models for the studied traits compared with traditional partial least squares approach. Overall, the predictive ability of mid-infrared prediction models was moderate to low, with a ratio of performance to deviation in cross-validation that ranged from 1.15 for micellar K to 2.73 for total P.

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“…Moreover, the use of fermented milk rather than milk or dehydrated skim milk powder (as in Super Cereal Plus) improves the potential nutritional value of dairy–cereal blends by increasing the content of bioactive compounds [ 14 ], reducing the content of anti-nutrients, such as phytic acid, and thereby increasing mineral bioavailability [ 10 , 15 , 16 ]. Apart from the potential benefits associated with fermentation, the relatively high proportion of milk solids in kishk (37% of total) contributes to a high concentration of calcium, an essential nutrient required for bone and dental health [ 17 ]. Hence, the formulation of FBF, based on the use of fermented milk cereal, as in kishk, is likely to be nutritionally advantageous when compared to the inclusion of a lower content of non-fermented milk solids, as in Super Cereal Plus.…”

Section: Introductionmentioning

confidence: 99%

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Shevade

O’Callaghan

O’Brien

et al. 2018

Foods

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Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2–18.9%), fat (3.7–5.9%), lactose (6.4–11.4%), and lactic acid (2.7–4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s−1. Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s−1. The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs.

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Milk Minerals, Trace Elements, and Macroelements

Cited by 23 publications

References 199 publications

The impact of animal source food products on human nutrition and health

The impact of animal source food products on human nutrition and health

Development of Infrared Prediction Models for Diffusible and Micellar Minerals in Bovine Milk

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

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