Dairy products … different types and effects on health

The results of several recent medical studies have shown that cow's milk, produced by fermentation, has an advantage over milk consumption or unfermented milk products to reduce cardiovascular disease.

According to a recent medical study, the quality of saturated fats in dairy products is less harmful to heart health than the saturated fats found in fats and animal meat.

A long research trip

Medical researchers still have a long way to go to understand the feasibility of using fermented milk products, cheese and different types of milk in fat, which is a health benefit in two parts. Useful for the growth and activity of its members and for the effects of different processes of production of dairy derivatives on the composition and homogeneity of the nutrients of the components of the original milk, as well as for the process of digestion of the intestines and the ease of absorption of available nutrients. And the other side: the prevention or treatment of a number of acute and chronic diseases that may affect various organs of the body, in particular the role of bacteria added to dairy products in fermented colonies of friendly bacteria present in the gut, as well as the immune system and inflammations of the body, and on cases of microbial infections in different areas of the body.

Milk and dairy products

Milk is a raw food stuff that is invested in food health in the production of a number of strength, taste, color and different ingredients of dairy products. Such as yogurt, yogurt, iran, yellow and white cheeses, yogurt, cream, butter, animal ghee, milk powder, evaporated condensed milk, whey and others.

The milk is originally an aqueous emulsion containing fat pellets, soluble sugars and proteins, in connection with a specific acidity. Productive treatments usually treat the main components of milk, which are five components: water, pH, lipids, proteins and sugars. Other milk ingredients remain linked to the main components, such as vitamins, minerals, salts, enzymes and antibodies.

There are four main types of production treatments, the first is the preparation of milk for direct consumption, the second on the reduction of fat, the third preparation of fermented milk products and the fourth production of cheese from this one.

The preparation of milk to eat and reduce fat is done by both "pasteurization" and homogenization and reinforcement. Pasteurization is intended to purify the milk of harmful microorganisms in order to prolong the shelf life of the milk. Since the milk fat is in the form of small fat granules mixed with milk and it tends to float in the body of the cream layer separated from the milk, the size of the fat granules is reduced, broken and mixed with the rest of the milk components, a process called the homogenization process. In the process of improving milk, vitamin D is added to facilitate the absorption of calcium, and another group of vitamins and minerals is added.

Cheese production mainly concerns milk proteins. The fermentation processes depend on the interactions of the types of bacteria with the milk lactose sugar to produce lactic acid, as will happen.

Milk fat

Under the title "Eating saturated fats and a risk of coronary heart disease" will appear on March 15 in the International Journal of Cardiology, published a scientific journal of researchers at Harvard University on the results of the study. An interesting previous study conducted by the group Among European researchers and about 80 thousand people in Britain and Denmark, on the difference in the impact of different types of saturated fats on the risk of heart disease.

The results of this previous study, published in the latest December issue of the same journal, indicated that people who consume "short-chain saturated fat" in their chemical composition (short-chain saturated fat) out of 14 carbon atoms, like in dairy fats, the risk of heart attack is lower. Similarly, those who reduce the consumption of saturated long-chain fats in their chemical composition, which has more than 16 carbon atoms, as in animal fat and meat fats.

The researchers said that a number of previous studies had shown that different species of saturated animal fat sources had different effects on the extent of cholesterol-related disorders. In this respect, the consumption of saturated fats in dairy products in particular, and not in the milk itself, has positive effects that differ from the negative effects of saturated fats in meat and animal fats. What has been presented are the aspects of the July 20, 2018 supplement of "Health" with "Middle East" in speaking of the relationship between the consumption of whole milk and heart disease.

"Our long-term dietary analysis of large groups of people in two European countries shows that the type of saturated fats we consume can affect cardiovascular health," said Dutch researcher Yvonne Seluges, a senior researcher at the University of Toronto. European study.

Fermented milk products and heart

On the other hand, the results of the scientific study conducted for Finnish researchers have shown that there is a difference between the effects of fermented dairy products on unfermented dairy products on the risk of coronary heart disease . According to the December issue of the British Journal of Nutrition, researchers monitored the quality of dairy products, both fermented and unfermented, consumed by about two thousand people in Finland for twenty years.

In their findings, they found that the highest levels of fermented milk products, compared to the lowest diets in their diets, had a risk of heart disease of less than 30% and that higher persons were treated with unfermented dairy products with higher probabilities. The consumption of low-fat fermented dairy products reduces the risk of heart disease. "These results indicate that fermented and unfermented dairy products may have different relationships with coronary heart disease," the researchers said.

Another study by Swedish, British and Irish European researchers, published in the December 18 issue of Clinical Nutrition, included about 25,000 people in a 10-year follow-up medical study. And was about the effects of dairy on the risk of cardiovascular disease. In their findings, they noted that increased consumption of dairy products, other than milk, reduces the risk of death from cerebrovascular disease.

Types of cheese … Production treatment for the formation of milk thrombus

– When making cheeses of different types and colors, the most important productive treatment is to use milk proteins to transform a liquid body into a solid body. And milk proteins account for about 4%. And 80% of these proteins are present in the formation of casein pellets (casein). Casinos can be separated from the milk emulsion when they are added to an acid, or to types of enzymes such as those contained in rennet, to the addition of types of salts or centrifugation, and therefore produce our "curd".

There is a difference in the cheese production with regard to the addition of one of the acids, for example the addition of Alnfa enzymes, because the addition of acid causes the formation of a milk thrombosis without sugar, milk, lactose. Therefore, people with lactose intolerance have no side effects of lactose, such as gas, abdominal pain, flatulence or diarrhea.

In the case of the cheese preparation using Anfeh enzymes, the lactose sugar remains in the cheese components and can therefore cause unpleasant symptoms in patients with the condition of "non-acceptance of milk". It should be noted that the case of "non-acceptance of milk" caused by milk sugar is different from the case of "milk sensitivity" which is due to the sensitivity of milk proteins.

In addition to proteins in casinos, a small amount of protein is found in the liquid of "milk serum" or "whey" milk. Milk serum is what we notice in a yellow liquid separated from milk in a yoghurt container. It is therefore a very beneficial liquid because it contains minerals, vitamins, proteins, salts and enzymes.

With regard to cheeses, there are unmarried white cheeses such as haloumi, alkawi, fitta and kraish, as well as cooked yellow cheeses with other yellow-colored elements, such as cheddar, turkey and turkey. There are also some types of spices, such as black pepper or cumin, or add plant products such as garlic, chili, rosemary and others to give them a different flavor , or be smoked, or add bacteria to form bubbles, or add mushrooms to earn it in blue.

Fermented milk … Production steps for different nutrients

> Fermented milk is a group of dairy derivatives in which lactose, milk sugar, is processed to form lactic acid. In common species, only certain types of bacteria are added to interact with milk lactose sugar to form only lactic acid, as in yogurt or yoghurt. In some types of fermented milk, yeast and yeast are added to use lactose to form lactic acid and ethyl alcohol, such as in kefir, goat's milk, and yeast. Koumiss, the milk of the mare.

In addition to improving its taste, the fermentation process increases its shelf life by increasing its acidity to prevent the growth of harmful microbes, while facilitating digestion by breaking down sugars and accelerating protein digestion.

Despite the great variations in the modern and traditional production processes of fermented dairy products common in many parts of the world, most of them depend on the addition of the "first" non-harmful bacteria to the milk under appropriate conditions, allowing a number of interactions that ultimately resulted in us fermented dairy products without alcohol.

In the case of yogurt production, the milk is first heated and then cooled to a high temperature, to be added to the "beginner" yogurt based on acid bacteria. After stirring and mixing, stir the mixture at warm temperature for 12 to 24 hours. The addition of other types of bacteria to give a different flavor or a different coffee, and the addition of fruits and nuts at different stages of production.

In the case of making buttermilk of different types, first remove the cream or fat from the milk in different ways, then add bacteria and put the mixture under the appropriate conditions to form a milk curd. It is therefore assumed that yogurt contains less fat than milk or yogurt produced from whole milk.

From this yoghurt or yogurt, drained yogurt or Greek yogurt is produced using different types of methods to extract the largest amount of water, which is the source of water "milk serum" .