216
Yoghurt is a fermented form of milk it contains probiotics that act as an immunomodulator and prevent inflammatory conditions such as inflammatory bowel disease (Lorea Baroja et al. 2007). Yoghurt used for hepatitis and HIV patients (Deems
et al. 1993).Yoghurt is beneficial for lactose intolerance patients (He et al. 2008).
Butter is a pale yellow substance has solid texture at room temperature.it is also
a milk product contains nutrients that present in milk but the fat value is high in
them. It is a rich source of energy due to high-fat content, also prevent from night
blindness because it contains vitamin A. great source of short-chain fatty acid
(CLA) which reduce the inflammation and cancer risk (Ip et al. 1999).
Cheese is a milk product which contains almost the same nutrients present in
milk such as protein, fat and minerals. It is the best source of energy for underweight people to gain healthy weight. Settanni and Moschetti studied the cheese
quality improvement technique by using the non-starter lactic acid bacteria
(NSLAB) to improve the quality of cheese. This bacterium (NSLAB) has the
potency to produce bioactive peptides and improved probiotic quality (Settanni and
Moschetti 2010).
12.5 Conclusions
Milk and milk products exert biological and nutritional effects that are beneficial to
health. Use of milk and milk products according to our body requirement improves
the health and nutritional status. Milk has natural ingredients such as bioactive peptides, casein or whey proteins and other ingredients that confer functional food
properties to it. Further research that will harness the intrinsic nutrients in milk via
quality processing techniques would help to produce viable milk products that
would be beneficial to both healthy and immune-compromised patients.
References
Alhadrami GA (2016) Animals that produce dairy foods: camel. In: Reference module in food
science, Elsevier, Amsterdam, pp 1–12. https://www.researchgate.net/publication/313904789
Butnariu M, Sarac I (2019) Functional food. Int J Nutr 3(3):7–16
Deems RO, Friedman MI, Friedman LS, Munoz SJ, Maddrey WC (1993) Chemosensory function,
food preferences and appetite in human liver disease. Appetite 20(3):209–216
EL-Fakharany EM, Abedelbaky N, Haroun BM, Sánchez L, Redwan NA, Redwan EM (2012)
Anti-infectivity of camel polyclonal antibodies against hepatitis C virus in Huh7.5 hepatoma.
Virol J 9(1):201
Gantner V, Mijic P, Baban M, Skrtic Z, Turalija A (2015) The overall and fat composition of milk
of various species. Mljekarstvo/Dairy 65(4):223–231
Gerosa S, Skoet J (2012) Milk availability: trends in production and demand and medium outlook.
Food and Agriculture Organization of the United Nations, Rome, 12(1)
Giles-Smith K (2013) Milk protein: packing a powerful nutritional punch. Today’s Diet 15(3):26
Haenlein GF (2004) Goat milk in human nutrition. Small Rumin Res 51(2):155–163
M. Akram et al.
Yoghurt is a fermented form of milk it contains probiotics that act as an immunomodulator and prevent inflammatory conditions such as inflammatory bowel disease (Lorea Baroja et al. 2007). Yoghurt used for hepatitis and HIV patients (Deems
et al. 1993).Yoghurt is beneficial for lactose intolerance patients (He et al. 2008).
Butter is a pale yellow substance has solid texture at room temperature.it is also
a milk product contains nutrients that present in milk but the fat value is high in
them. It is a rich source of energy due to high-fat content, also prevent from night
blindness because it contains vitamin A. great source of short-chain fatty acid
(CLA) which reduce the inflammation and cancer risk (Ip et al. 1999).
Cheese is a milk product which contains almost the same nutrients present in
milk such as protein, fat and minerals. It is the best source of energy for underweight people to gain healthy weight. Settanni and Moschetti studied the cheese
quality improvement technique by using the non-starter lactic acid bacteria
(NSLAB) to improve the quality of cheese. This bacterium (NSLAB) has the
potency to produce bioactive peptides and improved probiotic quality (Settanni and
Moschetti 2010).
12.5 Conclusions
Milk and milk products exert biological and nutritional effects that are beneficial to
health. Use of milk and milk products according to our body requirement improves
the health and nutritional status. Milk has natural ingredients such as bioactive peptides, casein or whey proteins and other ingredients that confer functional food
properties to it. Further research that will harness the intrinsic nutrients in milk via
quality processing techniques would help to produce viable milk products that
would be beneficial to both healthy and immune-compromised patients.
References
Alhadrami GA (2016) Animals that produce dairy foods: camel. In: Reference module in food
science, Elsevier, Amsterdam, pp 1–12. https://www.researchgate.net/publication/313904789
Butnariu M, Sarac I (2019) Functional food. Int J Nutr 3(3):7–16
Deems RO, Friedman MI, Friedman LS, Munoz SJ, Maddrey WC (1993) Chemosensory function,
food preferences and appetite in human liver disease. Appetite 20(3):209–216
EL-Fakharany EM, Abedelbaky N, Haroun BM, Sánchez L, Redwan NA, Redwan EM (2012)
Anti-infectivity of camel polyclonal antibodies against hepatitis C virus in Huh7.5 hepatoma.
Virol J 9(1):201
Gantner V, Mijic P, Baban M, Skrtic Z, Turalija A (2015) The overall and fat composition of milk
of various species. Mljekarstvo/Dairy 65(4):223–231
Gerosa S, Skoet J (2012) Milk availability: trends in production and demand and medium outlook.
Food and Agriculture Organization of the United Nations, Rome, 12(1)
Giles-Smith K (2013) Milk protein: packing a powerful nutritional punch. Today’s Diet 15(3):26
Haenlein GF (2004) Goat milk in human nutrition. Small Rumin Res 51(2):155–163
M. Akram et al.