Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 3 – Milk and dairy product composition 77 Yoghurt Yoghurt (0891): A fermented milk food. Yoghurt, concentrated or unconcentrated (0892): Includes additives such as sugar, flavouring materials, fruit or cocoa. Yoghurt is produced by lowering the pH of milk proteins to their isoelectric points (about pH 4.6) by the fermentation of lactose to lactic acid using starter bacteria. Yoghurts can be differentiated according to the fat content of the milk used to produce the yoghurt (non-fat, low-fat or whole milk), the milk source (e.g. cow, buffalo, goat or sheep milks; for example, traditional Greek yoghurt is produced with full fat sheep milk) and processing (e.g. UHT-treated yoghurt, fruit-flavoured yoghurt, yoghurt drinks, smoothies and whipped or aerated yoghurt). The milk used for yoghurt production varies, including milk concentrated by evaporation or filtration, by supplementing milk with milk powders or by reconstituting milk powders directly to the desired concentration (Tamime and Robinson 1999, cited in Williams, 2002). The milk is homogenized and heat-treated, with typical heat treatments being 85 °C for 30 minutes or 95 °C for 5 minutes. The milk is then cooled to 42 °C, inoculated with cultures and incubated at 42 °C for about 4.5 h, until the pH decreases (Williams, 2002). The heating step leads to denaturation of whey proteins. These proteins, together with the caseins, precipitate at low pH, leading to the properties associated with yoghurt. According to the CODEX standard for fermented milks (FAO and WHO, 2010f), yoghurt, alternate culture yoghurt and acidophilus milk should contain a minimum of 2.7 percent milk protein m/m and less than 15 percent milk fat m/m. The composition of generic yoghurt is given in Table 3.7. Dahi (dadhi) According to some estimates, about 7 percent of all milk produced in India is used to prepare the traditional fermented milk product dahi (curd, which is equivalent to yoghurt), intended for direct consumption (Sarkar, 2008). This is significant, considering that India is now the largest milk producing country in the world. Although dahi is an age-old indigenous fermented milk product, it has managed to retain its popularity and remain part of the Indian diet despite changing lifestyles and food habits (Khurana and Kanawjia, 2007). In Bangladesh, about 4 percent of milk is made into dahi (Nahar et al., 2007). Dahi is further converted into shrikhand (or chakka, a sweetened concentrated curd) and lassi (stirred curd). Dahi is reported to be very nutritious, and possess various therapeutic properties (Nahar et al., 2007; Sarkar, 2008). In one study where authors produced dahi from cow, buffalo and goat milks on a lab scale (Nahar et al., 2007), protein content was reported to be 3.8, 4.3 and 3.3 g/100 g for cow-, buffalo- and goat-milk dahi, respectively. Fat content was reported to be 4.0, 7.8 and 3.7 g/100 g of dahi produced from cow, buffalo and goat milks. Values for ash were 0.8, 1.0 and 0.8 g/100 g, respectively. These values are broadly consistent with the protein, fat and ash contents of the original milks (Table 3.1). Lactose content of dahi is significantly lower than that of the parent milk (Boghra and Mathur, 2000). During the production of dahi, folate increases by 165–331 percent and riboflavin and niacin by 160–201 percent; however, when dahi is converted to chakka some of these vitamins are lost (Atreja and Deodhar, 1987, cited in Sarkar, 2008). The protein quality of dahi is reported to be higher than that of milk.
78 Milk and dairy products in human nutrition 3.3.4 Cheese Nearly 52 percent of the world’s cheese is produced in Europe (Table 3.8), although the biggest single producer is the United States. Only 7.7 percent of cheese is produced by Low Income Food Deficit Countries, while less than 2 percent of the world production is from Least Developed Countries, which shows that cheese is not a major source of nutrients in these countries. Given the large variety of cheeses – 1 400 varieties, according to some estimates (Fox and McSweeney, 2004) – and considerable body of literature available, it is beyond the scope of this chapter to discuss cheese in detail. Cheese from whole cow milk (0901): Curd of milk that has been coagulated and separated from whey. May include some skimmed milk. Cheese from skimmed cow milk (0904): May include some whole milk. Processed cheese (0907); Cheese of goat milk (1021); Cheese of sheep milk (0984); Whey cheese (0905): no definitions given. Whey cheese is not a “real” cheese according to the definition above for cheese, as it is produced from milk whey and not curd. Ricotta is an example of whey cheese (see Table 3.10 for nutrient composition). The CODEX general standard for cheese (FAO and WHO, 2010g) provides the following definitions and guidelines: “Cheese is the ripened or unripened soft, semi-hard, hard, or extra-hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by: (a) coagulating wholly or partly the protein of milk, skimmed milk, partly skimmed milk, cream, whey cream or buttermilk, or any combination of these materials, through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from the coagulation, while Table 3.8 Cheese production (tonnes), 2009 Production (t) World 19 358 614 Africa 907 838 Americas 6 380 884 Asia 1 418 284 Europe 10 001 590 Oceania 650 016 Least Developed Countries 300 586 Low Income Food Deficit Countries 1 488 557 Source: FAOSTAT.
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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