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Milk and Dairy Products: Good or Bad for Human Health

Article in Egyptian Academic Journal of Biological Sciences B Zoology · August 2022

DOI: 10.21608/EAJBSZ.2022.253340

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 Vol. 14Vol.
No. 12 No. 2 (2020)
.2 (2022)

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Citation: Egypt. Acad. J. Biolog. Sci. (B. Zoology) Vol. 14(2) pp: 137-144(2022)
DOI: 10.21608/EAJBSZ.2022.253340
 Egypt. Acad. J. Biolog. Sci., 14(2):137-144 (2022)
Egyptian Academic Journal of Biological Sciences
B. Zoology
ISSN: 2090 – 0759
[Link]

Milk and Dairy Products: Good or Bad for Human Health

Athraa H. Ali
Department of Biotechnology, College of Science, University of Baghdad, Baghdad,
Iraq
E-mail*: [Link]@[Link]
_______________________________________________________________________
REVIEW INFO ABSTRACT
Review History Numerous macro- and micronutrients are thought to be
Received:2/6/2022 present in milk. It has a healthy mix of protein, fat, carbs, and other
Accepted:9/8/2022 nutrients that support good nutrition and advantageous health effects.
Available:12/8/2022 When compared to the milk of other animals, goat milk is thought to
---------------------- be superior in terms of a host of health advantages and a lower risk of
Keywords: allergy. To improve the quality and shelf life of goat milk and its
Dairy products, products, a number of processing procedures have been used,
milk, human health, including pasteurization, ultrafiltration, microfiltration, and
good or ill. ultrasound. A wide variety of dairy products are made with goat milk,
including yogurt and cheese, Marketable products made by the use of
cutting-edge processing methods include goat milk powder, fermented
milk, and others. It has been demonstrated that goats raised on pasture-
based feeding methods produce milk with a higher level of nutrients
than their counterparts. Potential bioactive components found in goat
milk support the maintenance of the body's normal metabolism and
function. This review sheds light on the essential nutritional
components and bioactive elements found in goat milk, as well as their
potential contribution to the creation of diverse functional foods
employing various processing techniques. In comparison to other milk
options.

INTRODUCTION

In terms of providing milk and other dairy products to humans, goats are the
earliest domesticated animals ever. Even though goats produce just around 2% of the
milk consumed worldwide, their importance in the improvement of human nutrition
and economic status cannot be overstated (Park,2017) milk production is anticipated
to reach 15,500,000 tons annually, with 83 percent of the total coming from
developing countries. Goat milk has numerous advantages for physiological and
health maintenance, and in the elderly and younger population's diets (Zobel
[Link].,2020). Goat milk differs from human milk or cow milk in terms of special
alkalinity, better-buffering capacity shown in Figure (1), and therapeutic potential in
human nutrition and medicine (Verruck [Link]., 2019).

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Citation: Egypt. Acad. J. Biolog. Sci. (B. Zoology) Vol. 14(2) pp: 137-144(2022)
DOI: 10.21608/EAJBSZ.2022.253340
138 Athraa H. Ali

Fig. 1. Colostrum and milk contents (Pulina et. al., 2018).

For the sale of goat milk and its products, problems with sanitation
management and the requirement to apply standards and quality checks continue to be
a challenge (Utaaker et. al., 2021) Due to the apocrine secretory system of the
mammary gland, goat milk naturally contains more somatic cells than cow milk. A
study showed that Changes in milk quality were connected to SCC > 600.103/mL at
a farm with extremely tight sanitation regulations (5.58 LSCS). The outcomes
demonstrated that goat milk's technical properties can be dramatically impacted by
even a tiny value of SSC (Watkins et. al., 2021)
Drinks made from plants that are based on soy, rice, almonds, or oats are gaining
popularity (Zhu et. al., 2020). Many Nordic people may naturally include milk and dairy
products in their diets because dairy is a fundamental part of their culinary tradition.
According to a number of media reports and organizations, eating dairy raises the chance
of developing chronic conditions such as cancer, cardiovascular disease, type 2 diabetes,
and obesity. Type 2 diabetes, as shown in Figure (2) cardiovascular conditions, and
malignancies are currently the main reasons for years lost to illness in the Nordic nations
(Ranadheera et. al., 2019).
The rising prevalence of obesity also considerably raises the potential for
developing these chronic conditions. Understanding how including milk and dairy
products in the diet can affect health is crucial given the rising prevalence of these chronic
illnesses (Baldin et. al., 2014). In addition to randomized controlled trials, this narrative
review also makes use of systematic reviews and meta-analyses of observational data,
summarizes the most recent research examines the relationship between dairy intake (but
not butter) and the danger of being overweight, having type 2 diabetes, having heart
disease, being osteoporotic, getting cancer, and dying overall (Kompan et. al., 2017). We
are mostly interested in addressing the following queries: 1) For regular shoppers, does
consume a lot of, generally speaking, milk and dairy products improve or impair health,
as well as a higher or lower risk of contracting serious diseases and passing away from
 Milk and Dairy Products: Good or Bad for Human Health 139

any cause? 2) Is it ethical to suggest that persons who can tolerate lactose abstain from
ingesting milk and dairy products in general? 3) Do there exist any data that would support
a shift away from milk toward plant-based beverages? Osteoporosis and bone health Milk
and dairy products supply a range of minerals necessary for developing strong bones in
adolescence and preserving bone health as adults, preventing osteoporosis and bone
fractures in older life (Song et. al., 2020). Protein, calcium, phosphorus, magnesium,
manganese, zinc, vitamin D, and vitamin K are essential for maintaining strong bones,
according to the European Commission. (2012) Regulation of the European Commission.
Milk and dairy products contain significant amounts of all of these nutrients, excluding
vitamin D, of course (Turkmen, 2017).

Fig. 2. Dairy intake and health (Sandrucci et. al, 2019).

Osteoporosis is now known as a "pediatric disease with geriatric ramifications"

since it has been linked throughout middle and older age, especially in women,
osteoporotic fractures are substantially more common. According to a recent study, with
the exception of those who drink very little calcium, magnesium consumption may be
more important than calcium in terms of bone growth in children and adolescents. It has
not been demonstrated that calcium intake has a significant impact on overall bone density
(Delgadillo et. al., 2015).
The main determinant of bone mass was mineral content or density, even if
magnesium intake and absorption were also significant markers. Despite the fact that
Magnesium is mostly found in milk and other dairy products, it is questionable how far
these findings may be extended to the general population, which helps young people build
their bones.
According to children who had low baseline dairy intake, Huncharek et almeta-
analysis.'s, found that dairy products increased the mineral content of the bones, whether
140 Athraa H. Ali

or not vitamin D supplements were given. Children who consumed a lot of dairies at
baseline, however, did not show any effect. The number of dairy products or dairy calcium
in a child's diet may eventually reach a level where it has no further effect on the density
or content of their bone mineral. Adults experience reduced bone loss as they age thanks
to interactions that stop bone resorption and encourage bone formation with respect to
protein, calcium, phosphorus, and vitamin D . Due to the intricate relationships between
dietary factors and the complicated causes of bone fractures, it has proven challenging to
determine whether a low intake of milk and dairy products in adulthood increases the risk
of osteoporosis and bone fractures. According to current meta-analyses, adult consumption
of milk and dairy products does not lower the incidence of bone fractures and osteoporosis.
But a recent in-depth analysis found that calcium and dairy are crucial for the well-being
of adult bones (Clark et. al., 2017).
Dietary Recommendations for All Americans 2015–2020 A statement was made
to the effect that Fat-free and dairy products containing 1% fat, like milk, yoghurt, and
cheese, as well as fortified soy drinks, also known as "soymilk," are part of healthy eating
patterns. Individuals who refuse to eat or are unable to Numerous minerals, including
proteins, calcium, magnesium, potassium, and vitamin D, are frequently found in dairy
products. People that consume dairy products ought to other foods and vitamin A (enriched
soy drinks, for example)'. Although
Obtaining the necessary amounts of nutrients via foods, and plant-based beverages,
as opposed to supplements, typically comprise inorganic chemical calcium forms,
which could actually raise cardiovascular risk. Dairy products such as milk should
still be respected as the best source of calcium because the calcium in dairy is organic
(Delgadillo et. al., 2015). Future research must nevertheless examine whether or not the
importance of dairy product vitamin D fortification strategies to reduce the risk of bone
fracture in a favorable way. regarding osteoporosis and bone health The available data
support milk and its beneficial effects Effects of dairy consumption on bone health in
young persons, but with scant evidence about adult bone [Link] the possibility of bone
fractures as people age (Rupp et. al., 2019).
Microfiltration Treatment:
The membrane pore sizes used in microfiltration are bigger than those used in
ultrafiltration, enabling the passage of objects with dimensions of 0.2 to 2 meters. Among
membrane separation techniques is microfiltration. It is a form of treatment that is a non-
thermal procedure that enhances the dairy products' microbiological security while
reducing bacterial contamination a potential approach to developing Drinks made from
the whey that has undergone microfiltration has rheological properties similar to samples
that have undergone conventional treatment at lower temperatures, which may be
advantageous for nutritional components (Clark et. al., 2017). This technique could affect
how successfully technical milk can be converted into other products because of variations
in fat particle size. A unique microfiltered goat whey orange juice beverage was examined
for its physicochemical, functional, and microbiological properties by Vieira et al
(GWOB) show as in Figure (3). The varying feed temperatures at 20, 30, 40, and 50°C
had an effect on the GWOBs' microfiltration (0.2 m) in comparison to the standard LTLT
procedure (63°C/30 min). to maintain homogeneity, volatile ingredients, and useful
properties, and to generate a higher quality microbial population, it is recommended that
GWOB be processed at ideal temperatures of 30°–40°C (Podhorecká et. al., 2021).
 Milk and Dairy Products: Good or Bad for Human Health 141

Fig. 3. Overall effect/association between dairy product intake and health outcomes.
favourable effect/association;adverse effect/association; no effect/association.
(Rupp et. al., 2019).

Pulse Electric Field Treatment

The basic idea behind PEF treatment of food products is to concentrate on
creating intense electric fields around the product pulses that are comparatively brief in
duration. Field intensities are commonly in the 10-80 kV/cm range with pulse lengths
ranging from 0.1 to 5 s. creating a spatially consistent field distribution and reducing dwell
time dispersion should be made possible by the treatment chamber's design. PEF can be
utilized in a variety of applications; however, it is most frequently used to render
microorganisms inactive. The voltage that causes the pulses progressively builds up to a
peak and then exponentially declines to zero. Square waveforms are less effective at
inactivating microorganisms than bipolar and other waveform patterns (Clark et. al.,
2017).
PEF is a brand-new alternative pasteurizing method that, when properly
applied, has the ability to lengthen the shelf life of goat milk while minimizing adverse
impacts on its organoleptic properties. This is due to the increased need for processed
meals to have more nutritional value and fresh-like qualities. According to the findings,
monopolar PEF pasteurization can be recommended to enhance the quality of goat milk at
142 Athraa H. Ali

the industrial level (Podhorecká et. al., 2021). As a replacement for thermal pasteurization,
non-thermal processes like PEF have grown in favor. PEF is used at room temperature
(20–25°C) and has a brief treatment period, of approximately 1 s. The results of PEF
processing are positive, with little energy waste and environmental friendliness, thanks to
its low processing cost. PEF has a significant potential for use in pasteurizing milk due to
the low changes in the organoleptic and physicochemical features of treated goat milk
during milk processing. Other physicochemical characteristics, such as color, were shown
to be affected at 20 kV/cm for 5 s, and TSS, and viscosity—had minimal influence.
According to the study, neither the PEF procedure nor the study conditions had any heavy
metal contamination (Delgadillo et. al., 2015).
Health Benefits:
Whey proteins and casein, which are contained in milk, are crucial for
biochemical and physiological processes that have a big impact on human health. For the
preparation of food for newborns, the elderly, and some demographic groups with unique
nutritional needs, goat milk is regarded as one of the most crucial raw ingredients
(Dolatowska-Zebrowska et. al., 2019) Goat milk is becoming more important in the
contemporary environment because of its distinctive composition and use as a quality raw
material (de et. al., 2021). (Renna et. al., 2012). Infants are nourished and protected by
Goat milk a high-quality protein source that also contains unsaturated fatty acids, vitamins,
hormones, cytokines, enzymes, growth factors, and bioactive peptides. along with the
health benefits of several bioactive ingredients such as antibodies, glycoproteins, and
oligosaccharides. Milk aids in the protection of babies by limiting pathogen infections and
promoting intestinal epithelial development (Pajor et. al., 2019).
CONCLUSIONS
Since goat milk contains a lot of bioactive substances and useful components, it
has the potential to be used in the creation of dairy-based nutraceuticals and functional
meals. Numerous Technologies have been employed to enhance goat milk and its products'
overall quality, sensory perception, and textural qualities. The goat milk ACE inhibitory
peptides' amino acid sequence may also serve as the foundation for the creation of goods
with great medicinal potential.

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