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

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Chapter 3 – Milk and dairy product composition 81 culture, the method of manufacture and ripening conditions (Henning et al., 2006). Table 3.10 gives the nutrient composition of a few representative cheeses. About 10 litres of milk are required to produce 1 kg of cheese, and during the process the water-soluble material (whey proteins and water-soluble vitamins) are separated from the casein, fat and salts (Wigertz, Svensson and Jägerstad, 1997). The casein remains in the curd, but caseins are low in sulphur-containing amino acids and the nutritional value of cheese protein is slightly lower than that of total milk protein (Henning et al., 2006). Not more than 75 percent of the total protein in milk is recovered in rennet-coagulated cheeses (Fox and McSweeney, 2004). Some whey can remain trapped within the curd, contributing to increased supplies of essential amino acids such as cysteine, isoleucine, leucine, lysine, threonine and tryptophan (Raynal-Ljutovac et al., 2008). Newer methods in cheese-making attempt to increase the nutrient value of cheese by including the whey proteins in the curd. Methods used to achieve this include heat-treatment to denature the whey proteins (causing them to form protein aggregates with κ-casein), adding the whey proteins at a later stage of the manufacturing process and ultrafiltration, especially in the case of semi-hard or soft cheeses, e.g. feta, a soft, white cheese ripened in brine, manufactured from sheep milk, or a mixture of sheep and goat milk (Manolopoulou et al., 2003; Guyomarc’h, 2006). Most milk used in cheese-making is pasteurized, usually immediately before use (Fox and McSweeney, 2004). During pasteurization, whey proteins are denatured (as discussed in Section 3.3.2) and the resulting β-lactoglobulin–κ casein entraps denatured whey proteins, which may lead to some minor differences in amino acid profiles between lactic cheese and soft cheese (Henry et al., 2002 cited in Raynal- Ljutovac et al., 2008). A progressive breakdown of casein during ripening is reported to increase its digestibility (Henning et al., 2006). Moreover, proteolysis induced by fermentation and ripening increases amounts of bioactive peptides and free amino acids present in the cheese. The free amino acids present in goat cheese are glutamic acid, leucine and lysine (Bordet, 1990 and Casalta et al., 2001, cited in Raynal-Ljutovac et al., 2008). The loss in vitamins induced by pasteurization was discussed in Section 3.3.2. Water-soluble vitamins are lost in the whey; high folate content is reported in whey products (Wigertz, Svensson and Jägerstad, 1997). These authors found little 5-methyltetrahydrofolate (5-CH 3 THF, the major form of folate in milk) in hard cheeses (115–181 μg/kg after deconjugation), but much more in cottage cheese (average 215 μg/kg), which has a considerable amount of whey remaining with the cheese plus has pasteurized cream added to the final product (Wigertz, Svensson and Jägerstad, 1997). Whey cheeses contained 344–506 μg/kg 5-CH 3 THF after deconjugation. According to these authors, folate concentrations in cheese are likely to be low, in part because of losses in the whey. However, they concede that, depending on the strains of organisms used and the manufacturing procedure, folate may actually be synthesized, as reported by other authors. A high content of both vitamin B 6 and folate was reported in ripened goat milk cheeses (Raynal-Ljutovac et al., 2008), which the authors say suggests synthesis by micro-organisms. They say that these results corroborate the results of Lucas et al. (2006a), who found a high folate content in Rocamadour (1 010 μg/kg) compared with pressed cow milk cheeses, and Favier and Dorsainvil (1987), who found a high folate content especially in the rind of soft lactic goat milk cheeses. According to Raynal-Ljutovac et al. (2008), the high
82 Milk and dairy products in human nutrition Table 3.10 Main nutrient composition in common cheeses (g/100 g) Water (g) Energy (kcal) Energy (kJ) Protein (g) Total fat (g) Lactose (g) Blue cheese* Brie Camembert Cheddar Cottage cheese Gouda Edam Feta average 43.5 356 1 486 21.0 29.9 0.4 range 38.0–50.8 324–410 1 356–1 698 19.1–23.7 27.1–35.0 0.1–1.0 average 48.8 331 1 381 20.0 27.9 0.3 range 48.42–49.3 319–343 1 336–1 422 19.3–20.8 26.9–29.1 0.1–0.45 average 51.9 297 1 241 20.9 23.7 0.2 range 50.5–54.4 286–312 1 200–1 304 19.6–22.6 21.7–26.2 0.1–0.5 average 36.5 406 1 696 25.1 33.7 0.3 range 34.0–38.5 381–427 1 594–1 786 24.2–26.2 31.0–36.6 0.1–0.5 average 79.3 99 415 12.4 4.4 2.2 range 78.6–79.8 94–103 393–433 11.1–13.7 3.5–5.4 1.0–3.1 average 46.1 338 1 409 23.0 26.6 2.2 range 41.5–50.8 320–356 1 329–1 489 21.1–24.9 25.8–27.4 2.2–2.2 average 41.5 353 1 472 26.6 27.1 0.8 range 39.0–43.8 341–360 1 416–1 507 25.0–28.1 26.0–27.8 0.1–1.4 average 56.1 254 1 059 16.1 20.2 1.8 range 54.9–57.1 249–264 1 037–1 105 14.2–19.4 19.2–21.3 0.5–4.1 1 average 53.9 275 1 148 22.1 20.3 0.5 range 49.7–58.8 253–300 1 058–1 255 16.7–28.9 17.7–24.4 0.1–1.0 Parmesan average 27.3 402 1 679 37.6 27.2 0.5 range 16.0–36.4 356–444 1 488–1 860 33.6–44.9 24.1–29.7 0.1–0.9 Ricotta average 73.4 155 651 9.7 11.6 2.5 cheese) 2 range 71.7–75.7 144–174 603–728 8.8–11.3 10.9–13.0 0.3–4.2 (whey Pecorino (sheep cheese) Goat cheese, hard Goat cheese, soft average 34.0 392 1 640 25.8 32.0 0.2 average 29.0 452 1 891 30.5 35.6 2.2 average 55.8 294 1 225 19.8 23.4 0.9 range 60.8–50.8 268–320 1 121–1 329 18.5–21.1 21.1–25.8 0.9–0.9 The data were obtained (where available) from the following databases: USDA, Food Standards Agency/McCance and Widdowson, Danish Food Composition Databank, New Zealand food composition tables, Italian Food Composition database. The number of data points varied. * Blue cheese includes Roquefort (sheep milk), Stilton, Gorgonzola and Danish Blue (Danablu). 1 Includes milk from cow and buffalo. 2 Includes milk from cow and sheep.
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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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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x 2.5 Per capita energy intake from
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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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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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Annex Table 4.7 Milk and dairy prod
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Chapter 6 - Safety and quality 245
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