Download Handbook of dairy foods and nutrition by Gregory D Miller, Judith K Jarvis, Lois D McBean, National PDF

By Gregory D Miller, Judith K Jarvis, Lois D McBean, National Dairy Council

Content material: the significance of milk and milk items within the vitamin -- Dairy meals and cardiovascular well-being -- Dairy meals and melanoma -- Dairy meals and bone well-being -- Dairy meals and oral wellbeing and fitness -- Dairy meals and a fit weight -- Lactose digestion -- Contribution of dairy meals to health and wellbeing through the lifecycle

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Studies indicate that intake of calciumrich foods, such as milk and other dairy foods, during childhood and adolescence is an important determinant of peak bone mass and future risk of osteoporosis (see Chapter 5 on Dairy Foods and Bone Health). Unfortunately, many children are not consuming recommended servings of dairy foods. 9 servings of dairy/day [164]. During adulthood, intake of dairy foods provides essential nutrients needed for body maintenance and protection against major chronic diseases.

108 to 265) on June 30, 2004 and effective July 2005 [176]. There is no scientific evidence that chocolate milk, because of its increased sugar content, contributes to dental caries (see Chapter 7 on Dairy Foods and Oral Health). In fact, chocolate milk may contribute less to dental caries than other foods with similar sugar content. Because it is a liquid, chocolate milk is cleared from the mouth relatively quickly and therefore may be less cariogenic than many other foods, such as raisins or candies, that adhere to tooth surfaces.

Cheese is a concentrated dairy product made by draining off the whey after coagulation of casein, the major milk protein [4,9,10,12]. Casein is coagulated by acid produced by select microorganisms and/or coagulating enzymes, resulting in curd formation. Milk may also be acidified by adding food-grade acidulants in the manufacture of certain varieties of cheese, such as cottage cheese. , Cheddar, Swiss), the curd is treated further by the action of beneficial select strains of bacteria, mold, yeasts, or combinations of any of these ripening agents, to produce a cheese of a specific flavor, texture, and appearance [4].

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