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At least 19 recordsLinked to original sources
PubMed2001

Oral clearance and acid production of dairy products during interaction with sweet foods.

UNLABELLED: Oral clearance and acid production were observed in 30 volunteers following the ingestion of sharp cheddar cheese (CC) and in 9 volunteers following the ingestion of milk chocolate (MC) and low-fat yogurt, and then when MC was eaten immediately after CC (CC/MC) and when CC was eaten following MC (MC/CC). After each test food or food combination had been ingested the volunteers were monitored at five different tooth sites. At each site, using an absorbent paper point, 4 oral fluid samples were collected at 30 min intervals. The five paper points from each sampling occasion were pooled, extracted with 1 ml of water and analyzed qualitatively and quantitatively for both carbohydrates and organic acids using HPLC. Data obtained for each food was averaged and subjected to statistical evaluation. With the CC, glucose clearance was prolonged, due to intermediate lactose degradation into galactose and glucose. The quantity of lactic acid produced during the four intervals was monitored for each of the test foods and their combinations. RESULTS: CC, MC, CC/MC, MC/CC 30 min after ingestion: 1.64, 3.47, 4.68, 2.97; after 60 min: 1.30, 1.24, 1.28, 1.43; after 90 min: 1.58, 1.02, 0.76, 0.43; after 120 min: 1.27, 0.90, 0.70, 0.42 mmol lactic acid/l oral fluid, respectively. The average total amount of lactic acid obtained during the two hour test period was (highest) CC/MC > MC > CC > MC/CC (lowest). The lowest amount of intra-oral lactic acid was observed (Student's t test, p < 0.05) when cheddar cheese (CC) was eaten immediately after the milk chocolate (MC). CLINICAL SIGNIFICANCE: Consumption of cheese (cheddar), immediately after a sweet meal, significantly reduces (approx. 30%) the amount of lactic acid produced in the oral cavity, when compared to the amount of acid obtained from the sweet food alone.

Cacao↗
PubMed1996

[The consumption of dairy products and their contribution to the nutrients in the diet of schoolchildren in the community of Madrid. The Food Consumption and Nutritional Status of the School-Age Population of the Autonomous Community of Madrid Group].

The aim of this report, included in the CAENPE study, was to assess the actual intake of milk products by children from Madrid and their nutrient contribution to the diet. In a sample of 2,608 children, 1,343 boys and 1,265 girls, between 6 and 14 years of age, representative of the school child population from Madrid, a dietary assessment of 4 non-consecutive days was carried out by applying a combination of the methods of 24-hour recall (2 days) and an estimated food intake record (2 days). We found that the average total milk product intake was 410 +/- 173 g/person/day, with this being significantly higher in boys (p < 0.0001) and increasing with age (p < 0.001). Milk products are the primary source of calcium, 1,076 +/- 374 mg/person/day, which represents 61% of the total calcium intake and is below the RDA for children over 10 years of age. In addition, following meat and meat products, dairy products are the second largest source of saturated fat (28% of total intake). They also supply 31% of the dietary phosphorus, 17% of protein, 16% of total fat, 15% of the cholesterol, 10% of the carbohydrates and 14% of the the energy intake. We conclude that milk products are the major source of calcium in the diet of schoolchildren. Their low consumption explains the insufficient calcium intake in certain age groups, which might be associated to a higher risk of osteoporosis in later life. We encourage an increase in the intake of milk products, especially milk, and a reduction in the consumption of sweets and meat in order to decrease the dietary saturated fats.

Adolescent↗
PubMed2001

Antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products.

Commercial starter culture bacteria are widely used in the production of dairy products and could represent a potential source for spread of genes encoding resistance to antimicrobial agents. To learn more about the antimicrobial susceptibility of starter culture bacteria used in Norwegian dairy products, a total of 189 isolates of lactic acid bacteria were examined for susceptibility to ampicillin, penicillin G, cephalothin, vancomycin, bacitracin, gentamicin, streptomycin, erythromycin, tetracycline, chloramphenicol, quinupristin/dalfopristin, ciprofloxacin, trimethoprim and sulphadiazine using Etest for MIC determination. Most of the isolates (140) originated from 39 dairy products (yoghurt, sour cream, fermented milk and cheese), while 49 were isolated directly from nine commercial cultures. The bacteria belonged to the genera Lactobacillus, Lactococcus, Leuconostoc and Streptococcus. Only one of the 189 isolates was classified as resistant to an antimicrobial agent included in the study. This isolate, a lactobacillus, was classified as high level resistant to streptomycin. The remaining isolates were not classified as resistant to the antimicrobial agents included other than to those they are known to have a natural reduced susceptibility to. Thus, starter culture bacteria in Norwegian dairy products do not seem to represent a source for spread of genes encoding resistance to antimicrobial agents.

Anti-Bacterial Agents↗
PubMed1988

Inhibition of tumor growth by dairy products.

Effects of dairy products (cheeses and yoghurt) on growth of transplanted murine tumors were examined in various tumor-host combinations. Suppression of tumor growth was observed in proportion to the duration of feeding. Peripheral lymph-node (LN) cells of mice fed dairy products showed an increment in the fluorescence intensity of Thy-1.2+ cells in FACS analysis. These cells showed an augmented PHA response and a remarkable antitumor effect in tumor neutralization test (Winn's assay) compared to control lymphocytes. These results suggest that dairy products enhance the activity of peripheral LN cells to suppress the tumor growth. Moreover, serum transfer from cheese fed mice revealed the protective effects against tumors, while that from yoghurt fed mice did not show such an effect. In the former mice, serum iron level was increased compared to control levels but antibody response to sheep erythrocytes (SRBC) was not augmented. From these results, we propose a hypothesis that lymphocytes may be activated by transferable serum factors such as iron-saturated transferrin and suppression of tumor growth caused by the effector-target interaction which is mediated by effector-associated transferrin in the case of cheese fed mice. In yoghurt fed mice another mechanism is suspected because of the low level of serum iron.

Animals↗
PubMed1993

Analysis of enterotoxin production by Bacillus cereus from dairy products, food poisoning incidents and non-gastrointestinal infections.

Of 85 strains of Bacillus cereus isolated in Norway from dairy products, 59% were found to be enterotoxigenic, and 15% were psychrotrophic. Six of the isolates (7%) were identified as potential psychrotrophic food-poisoning strains as they were both enterotoxigenic and exhibited good growth at 6 degrees C. Enterotoxin production was detected using the Western immunoblot technique, and a commercially available reversed passive latex agglutination (RPLA) assay (Unipath BCET-RPLA TD950). Both methods gave essentially the same results. In a separate study, the Western immunoblot and RPLA assays were used in a conjunction with the in vivo vascular permeability reaction (VPR) assay to determine enterotoxin production among 25 isolates of Bacillus cereus referred to the PHLS Food Hygiene Laboratory from incidents of diarrhoeal- and emetic-syndrome food poisoning and non-gastrointestinal infections. Eighty-four percent of these isolates were found to be enterotoxigenic by the Western immunoblot and the RPLA assays, and these results were in good agreement with those obtained by the VPR assay. In both studies, the BCET-RPLA kit proved to be a simple and reliable means for determining enterotoxin production by strains of Bacillus cereus.

Animals↗
PubMedDate not supplied

Contamination of dairy products by fungal metabolites.

The contamination of dairy products with various mycotoxins or other undesirable fungal metabolites can be attributed a.o. to ingestion of contaminated feed or the accidental development of molds and by consequence the excretion of fungal metabolites into the intermediate product. Different dairy products of commercial origin were examined: milk powder, reconstituted infant milk powder, and cheese. In addition to that, environmental factors contributing to the formation of the undesired fungal metabolites were studied. It was found that the presence of mycotoxins in dairy products is more related to the environmental factors causing mold growth on dairy products than to the ingestion of moldy feed by the cow.

Animals↗
PubMed1980

Dairy product purchases by southern households.

Dairy product purchases of 1,061 southern households in 1972 and 1973 were analyzed. Quantities purchased increased with income. Whites bought more dairy products than blacks. Fluid milks represented approximately three-quarters of the dairy products purchases. Also, from mid-1972 to late-1973, households bought similar quantities of the various fluid milks despite price increases. They did not switch their purchasing practices from fluid milks higher in saturated fat and cholesterol to those that are lower. Dairy product purchases would have contributed significantly to "advised" intakes of calories, protein, calcium, fat, and cholesterol.

Animals↗
PubMedDate not supplied

Applying the theory of planned behavior to predict dairy product consumption by older adults.

OBJECTIVE: The purpose of this study was to explain intention to consume dairy products and consumption of dairy products by older adults using the Theory of Planned Behavior (TPB). The factors examined were attitudes, subjective norms, and perceived behavioral control. DESIGN: A cross-sectional questionnaire was administered. SETTING: Community centers with congregate dining programs, group classes, and recreational events for older adults. SUBJECTS: One hundred and sixty-two older adults (mean age 75 years) completed the questionnaire. Subjects were mostly women (76%) and white (65%), with about half having less than a high school education or completing high school. VARIABLES MEASURED: Variables based on the TPB were assessed through questionnaire items that were constructed to form scales measuring attitudes, subjective norms, perceived behavioral control, and intention to consume dairy products. Dairy product consumption was measured using a food frequency questionnaire. ANALYSIS: Regression analyses were used to determine the association between the scales for the 3 variables proposed in the TPB and intention to consume and consumption of dairy products; the alpha level was set at.05 to determine the statistical significance of results. RESULTS: Attitudes toward eating dairy products and perceived behavioral control contributed to the model for predicting intention, whereas subjective norms did not. Attitudes toward eating dairy products were slightly more important than perceived behavioral control in predicting intention. In turn, intention was strongly related to dairy product consumption, and perceived behavioral control was independently associated with dairy product consumption. CONCLUSIONS AND IMPLICATIONS: These results suggest the utility of the TPB in explaining dairy product consumption for older adults. Nutrition education should focus on improving attitudes and removing barriers to consumption of dairy products for older adults.

Aged↗
PubMed1993

Toxin production by Bacillus cereus in dairy products.

Spores of a known toxigenic and psychrotrophic dairy isolate of Bacillus cereus (HRM 44) were unable to grow and produce diarrhoeagenic toxin at 6 degrees C in creams and dairy-based products. These findings suggest that the production of B. cereus diarrhoeagenic toxin is unlikely to occur in creams and dairy-based products maintained within the cold chain. Growth and toxin production were readily demonstrated in creams and some desserts stored at 21 degrees C. Growth in creams was associated with obvious spoilage. However, in the flavoured desserts, spoilage was not always obvious before significant growth of B. cereus and toxin production had occurred. Dairy desserts with high sugar content and/or low pH did not support toxin production and these findings are discussed.

Bacillus cereus↗
PubMed1978

Mineral content of dairy products. I. Milk and milk products.

Sixteen kinds of dairy products were analyzed for five major minerals and four trace minerals. Commercial samples of fluid milk, cream, concentrated milks, cultured products, butter, and frozen desserts were also analyzed for fat, solids, protein, and minerals. Calcium, magnesium, sodium, and potassium were determined by atomic absorption, and phosphorus was determined colorimetrically. Flameless atomic absorption was used to determine iron, zinc, copper, and manganese. The data generally agreed with most recently published values. However, for the trace minerals, the data differed widely in some instances. Manufacturing practices and added ingredients produced considerable variations in mineral content of market samples. These variations, however, could be limited by selection of products, so that they would not preclude the use of dairy products in diets in which mineral composition must be controlled. The coefficients of variation, which indicate the variability that can be expected for each product, generally were high for sherbet and ice milk and low for low-fat milk and skim milk.

Animals↗
PubMed1985

Plasma lipoprotein levels in vegetarians. The effect of ingestion of fats from dairy products.

The influence of dairy foods in the diet on plasma levels of total, low-density lipoprotein, and high-density lipoprotein cholesterol (TC, LDL-C, and HDL-C, respectively) was studied in 75 adult lactovegetarians living in the northeastern United States. Dairy products were the major sources of dietary saturated fat and cholesterol. The plasma TC level was positively correlated with dietary saturated fat and dietary cholesterol, and inversely correlated with the ratio of polyunsaturated to saturated fats in the diet. Correlations between the LDL-C level and the nutrients were similar to those of the TC level. The HDL-C level was not significantly related to any nutrients in the diet. The cholesterol levels of the lactovegetarians were compared with those of strict vegetarians. Lactovegetarians had 24% higher LDL-C levels and 7% higher HDL-C levels than strict vegetarians. Analysis within and among vegetarian populations suggests that ingestion of fatty dairy products raises the LDL-C level on a percentage basis about three times more than it raises the HDL-C level.

Adult↗
PubMed2001

Survey on mycoflora of cow and buffalo dairy products from Southern Italy.

Economic losses of dairy products due to spoilage by yeasts have been increasing in European companies because of the reduced use of preservatives, packaging in modified atmospheres, or new formulations that do not strictly control the growth of these organisms. This study reports the results of a survey of yeast species and populations in 145 samples of cow and buffalo dairy products collected in some regions of Southern Italy. Yeasts were isolated from 74% and 57% of cow and buffalo products, respectively. Candida inconspicua was the predominant species in unripened products from cow's milk, while C. famata was detected in medium and long-term ripened dairy products, mostly in association with other yeasts and with moulds belonging to the genus Penicillium. For dairy products produced from buffalo milk, C. inconspicua was the most important yeast frequently isolated from dairy products. Total yeast populations ranged from 5 x 10(2) to 5 x 10(5) cfu/g, indicating a good hygienic quality of the products. The isolation of C. albicans from one stracciatella sample is noteworthy, as this yeast represents a potential contamination by human. Even though yeasts are considered as environmental contaminants, the occurrence of some of them in dairy products at high levels could represent a risk for human health, in particular for immunocompromised patients.

Animals↗
PubMed1988

Alkylating activity in food products--especially sauerkraut and sour fermented dairy products--after incubation with nitrite under quasi-gastric conditions.

N-Nitroso compounds may well rank high among the genotoxic carcinogens present in our environment. Small amounts of such compounds may be formed in the human stomach after consumption of high-nitrate vegetables. Volatile nitrosamines can be conveniently determined but reliable methods of analysis for non-volatile N-nitroso compounds are still lacking. In this study we have used the 4-(4-nitrobenzyl)pyridine test to look for the formation of alkylating compounds such as N-nitroso-N-methylurea in a wide range of food products after incubation with nitrite under simulated gastric conditions. Our results indicate that many food products do not form alkylating compounds in appreciable amounts, even though the nitrite concentration used was five to ten times that found in saliva after a high-nitrate meal. Comparatively strong alkylating activity, however, was detected after incubation of samples of sauerkraut, certain dairy products (yoghurt, biogarde, quark, buttermilk and milk), wine and smoked mackerel. Samples of sauerkraut incubated with simulated gastric fluid, but without (added) nitrite, also displayed appreciable alkylating activity. The formation of alkylating substances in non-fat yoghurt was markedly inhibited by addition of ascorbic acid. The identity of the alkylating agents remains unknown. The isolation procedure was optimized for N-nitroso-N-methylurea, but will certainly result in the isolation of other compounds, such as C-nitroso-, C-nitro- or perhaps even C-nitroso-C'-nitro-compounds as well. Biogenic amines, glucosinolates, indole derivatives or other compounds may be involved as precursors. If alkylating agents are formed in vivo after ingestion of high-nitrate vegetables or drinking water, this is likely to occur only when the food products mentioned above are ingested simultaneously with or shortly after the nitrate load and not appreciably (except perhaps in the case of sauerkraut) when they are ingested alone, without a nitrate source. The health implications of these findings cannot yet be established. Many alkylating agents, however, have strong carcinogenic properties and continued investigation of food products (and their interaction products with nitrite) is indicated.

Alkylating Agents↗
PubMed2003

[Mineral nutrient content in cow milk and dairy products in Argentina].

Cow milk and dairy products supply essential inorganic elements for humans, and constitute the most important source of bioavailable calcium in our diet. In order to obtain data about mineral nutrient composition of dairy products that are produced and sold in Argentina, the contents of Ca, P, Mg, Na, K, Fe, Zn and Cu in whole and low fat fluid milk, dried milk and yogurt were analyzed. P was assessed by a colorimetric method, and the other elements by atomic absorption spectroscopy. In raw milk, the mineral content shows a certain degree of variability, in addition to the variability introduced by the different processing conditions, in order to meet the requirements prescribed by trade regulations and to produce dairy products. In all cases, skimming increases the concentration of mineral nutrients, which is especially remarkable in Ca contained in skimmed milk powder. In yogurt, added milk solids like dried milk or evaporated milk appreciably increase the mineral content, even more so if ultrafiltrates are used. These ultrafiltrates increase the Ca/P ratio, which probably improves Ca bioavailability. The results obtained in these analyses provide data that are not yet available from the National Table of Food Composition, and which prove necessary and fundamental for nutritional and dietary evaluation.

Animals↗
PubMed1988

Incidence and characterization of Bacillus cereus isolates contaminating dairy products.

A total of 293 dairy products purchased from local markets were examined to determine the incidence of and characterize Bacillus cereus. Isolations were made on mannitol-egg yolk-polymyxin B agar medium and confirmed by several staining and biochemical tests. B. cereus occurred in 17% of fermented milks, 52% of ice creams, 35% of soft ice creams, 2% of pasteurized milks and pasteurized fruit- or nut-flavored reconstituted milks, and 29% of milk powders, mostly in fruit- or nut-flavored milk mixes. The average population of B. cereus in these dairy products was 15 to 280 CFU/ml or CFU/g (range, 5 to 800). The characteristics of these B. cereus isolates in terms of heat resistance, biochemical reactions, and antibiotic susceptibility were similar to previously reported data except for a higher utilization of sucrose. Some isolates were especially resistant to carbenicillin, nalidixic acid, streptomycin, and tetracycline. The MICs for the isolates were also determined. All of the tested isolates lysed rabbit erythrocytes; 98% showed verotoxicity, 68% showed cytotonic toxicity for CHO cells, and 3 of 11 selected isolates that showed strong hemolysin activity killed adult mice.

Animals↗