Association between Intake of Fermented Dairy Product and Diet Quality, Health Beliefs in a Representative Sample of Polish Population

This study aimed to evaluate the association of diet quality and perception of consumption benefits with intake of fermented dairy products in a representative sample of the Polish population. The study was carried out in February 2020 and involved 2009 men and women randomly sampled from the representative Polish population stratified into two age groups (19-30 and 66-75 years). Dairy product intake was evaluated using a qualitative food frequency questionnaire. Diet quality was assessed by calculating the Mediterranean Diet Adherence Screener (MEDAS) score. The perceived health benefit of dairy product consumption was assessed by a literature-based questionnaire. The Health Concern Scale was used to measure participants' attitudes toward health. The median intake of fermented dairy products was 0.8 portion/day (IQR: 0.4-1.6). Intake of fermented dairy products was associated with a higher MEDAS score. We observed that people with the highest intake of fermented dairy products consumed more oils, vegetables, wine, legumes, fish and seafood, sweets and pastries, nuts, had a higher preference for white meat and were more likely to report their perceived benefits to maintain body weight, reduce cardiovascular risk, and improve immune and dental health. Moreover, a high intake of fermented dairy products was positively related to paying more attention to health. Our study identified patterns of health behaviors associated with the frequent consumption of fermented dairy products. We observed that the intake of fermented dairy products is associated with better diet quality, consumer self-consciousness, and a greater attitude toward personal health.

Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks

Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives to non-fermented milks, as compared with commercial protein, preparations (whey protein isolate or concentrate and casein concentrate). The addition of protein preparations increased the pH, viscosity and heat stability of non-fermented milks. Milks enriched with whey proteins were characterized by a higher content of valine and isoleucine and a lower content of leucine, lysine and arginine. Addition of casein or whey protein concentrate decreased the phosphorus content and increased the calcium content of milk, but only in the products enriched with casein or whey protein concentrate. Color saturation was higher in products fortified with protein preparations obtained in the laboratory and commercial whey protein concentrate. Milk enriched with whey protein isolate, followed by milk serum protein concentrate, received the highest scores in the sensory evaluation. The presented results make a valuable contribution to the production of milks enriched with various protein fractions. The study proposes the possibility of production of protein preparations and milks enhanced with protein preparations, which can be implemented in industrial dairy plants.