Milk programs

The nutritional and physiological impact of milk in human nutrition

The nutritional value of milk as an important source of energy, high-quality protein, calcium, and riboflavin has been recognized for many years. Currently, the widespread use and promotion of milk in the U.S. as well as developing countries has been questioned. This review examines the nutrient composition of dairy products, factors that account for variability in composition of milk, milk processing, preservation, quality control, and contaminants (such as minerals, radionuclides antibiotics, microorganisms and their metabolites, herbicides, and insecticides) in milk. Consumption patterns for milk and evidence for its nutritional value, especially in children, are presented. Milk consumption has been related to disease or conditions such as atherosclerosis, milk allergy, lactose intolerance, anemia, dental problems, and others. Recent recommendations for dietary changes for individuals in the U.S. and other developed countries could affect the use of milk. In addition, the use of feeding programs in the U.S. and developing countries which are based primarily on milk has been criticized. The preparation of new types of milk designed to offset certain difficulties encountered with cow's milk are now being evaluated in humans.

Influence of viable yogurt microflora on digestion of lactose by the rat

Laboratory rats were fed experimental diets including yogurt, pasteurized yogurt, and simulated yogurt with sucrose or lactose for 7 days followed by a single experimental meal of yogurt, pasteurized yogurt, or simulated yogurt. Assays of blood galactose demonstrated that animals fed natural yogurt containing the viable culture microflora were able to absorb galactose more efficiently. Intestinal lactase activity of yogurt-fed animals was greater than in animals fed other experimental diets including pasteurized yogurt. Gastrointestinal survival of culture organisms was demonstrated in vivo up to 3 h after feeding, and thus, the viable cells resulted in more efficient hydrolysis which favored lactose digestion in natural yogurt.