Dairy Ingredients for Food Processing

Nutritive and Health Attributes of Dairy Ingredients 413

can be given after two years of age, and

nonfat milk should not be introduced until

after 5 years of age. The 2005 dietary guide-

lines for Americans recommend three cups of

nonfat or low - fat milk or equivalent nutrients

derived from yogurt, cheese, and other dairy

products per day for Americans nine years of

age and older.

Intake of milk and dairy foods should be

continued throughout life to prevent chronic

diseases related to nutrient defi ciency and to

maintain good health. In the case of lactose

malabsorption, it is possible to continue

intake of dairy nutrients from lactose - free

milk and other lactase - treated ice cream and

low - lactose dairy products. Yogurt and

culture - containing dairy foods are well toler-

ated by lactase - defi cient individuals. A small

percentage of individuals are allergic to

cow ’ s milk. They can derive required nutri-

ents from goat ’ s milk or soy milk.

The Role of Dairy Products in Disease

Prevention and Management

Traditionally, the nutritional role of milk has

been linked to the supply of essential and

non - essential nutrients for optimal human

growth, development, and sustenance. Now

more emphasis is being placed on prevention

of chronic diseases by dietary and lifestyle

changes, including the role of specifi c dairy

components that help to reduce the risks of

chronic conditions. Dairy products can play

a role in weight management, body fat loss,

obesity, bone health and osteoporosis preven-

tion, blood pressure reduction, type - 2 diabe-

tes, and combating certain cancers.

Weight Management

Epidemiologic evidence from one study indi-

cates that the risk of weight gain was 67%

lower in the group consuming the most

dairy products as compared with the group

consuming least dairy products (Huth

et al., 2006 ). Human clinical trials with obese

and improves immune function. It also pro-
tects against multiple sclerosis and helps to
reduce falls in the frail elderly.
Vitamin E is an antioxidant. Vitamin K is
present in milk but its dietary nutritional role
is probably minor.
Milk is an important source of water -
soluble dietary B vitamins. They are stable to
the various heating and processing conditions
to which milk is normally subjected. Vitamin
B 1, thiamin, is a cofactor in carbohydrate
metabolism. Vitamin B 2 is involved in the
oxidation reactions of glucose, fatty acids,
amino acids, and purines. Niacin facilitates
utilization of carbohydrates, fat synthesis,
and tissue respiration. Pantothenic acid par-
ticipates in fatty acid metabolism. Vitamin B 6
is critical in protein metabolism. Folic acid
acts as a growth factor and is involved in
DNA synthesis. Vitamin B 12 is required for
growth, blood formation, and nerve tissue
functioning. Biotin has a role in metabolism
of carbohydrates, lipids, nucleic acid, and
proteins. Ascorbic acid (vitamin C) is neces-
sary for collagen formation, wound healing,
and absorption of non - heme iron, and it pro-
vides resistance to infections. However, the
vitamin C content of milk and dairy ingredi-
ents is relatively low.

Role of Milk Products in Nutrition for

Different Age Groups

Milk and milk products contribute to health
throughout human life. They ensure adequate
intake of energy, fat, protein, lactose, vita-
mins, and minerals needed for children ’ s
growth and development. There is a consen-
sus that infants should preferably receive
only mother ’ s milk for fi rst six months of life.
Infant formula can be substituted as war-
ranted by certain circumstances. After six
months, whole cow ’ s milk can be introduced
in small servings along with cereals, lean
meats, eggs, fruits, vegetables, cereals,
legumes, and other weaning foods. Iron must
be supplemented in the diet. Low - fat milk