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

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Milk and dairy products in human nutrition
Contents of other fat soluble compounds such as β-carotene (for cow milk
cheese), xanthophylls and vitamin E have also been shown to depend on the original
milk composition, rather than on cheese processing (Lucas et al., 2006a, 2006b,
cited in Raynal-Ljutovac et al., 2008). However, vitamin A content was partially
influenced by both the original milk composition and the cheese-making process
(Lucas et al., 2005, cited in Raynal-Ljutovac et al., 2008).
Mineral contents vary with cheese type. The strong decrease in pH occurring
early in the production process of some types of cheeses (during coagulation) make
calcium, phosphorus and zinc (mainly bound to caseins) soluble and these are therefore
lost with the whey during draining (Raynal-Ljutovac et al., 2008). Potassium
and magnesium, which are essentially soluble, also decreased as dry matter increased
through pressing or aging (Raynal-Ljutovac et al., 2008). An acid-coagulated
fresh cheese like cottage cheese contains 83 mg of calcium/100 g, compared with
720 mg/100 g in a hard cheese like cheddar (USDA, 2009). The calcium in cottage
cheese is mainly from the whey that remains with the curd after processing. All
lactic goat cheeses were found to have similar calcium contents, showing an overall
similar demineralization (Raynal-Ljutovac et al., 2008). Magnesium concentrations
in fresh lactic goat cheeses were reported to be similar to that in goat milk, while
Camembert-type cheeses were reported to contain higher quantities of magnesium
(Raynal-Ljutovac et al., 2008). Selenium concentration was reported to depend on
its availability in soil for assimilation by grass and its further recovery in milk and
cheeses; selenium is then concentrated by the drying (ripening) effect (Pizzoferrato,
2002, cited in Raynal-Ljutovac et al., 2008).
Studies on the bioavailability of minerals from cheese have reported few differences
between milk and cheese. Furthermore, few differences in the absorption
coefficient of calcium (in humans) between milk and other dairy products such as
hard cheese (Cheddar) or fresh cheeses have been reported (Guéguen and Pointillart,
2000, cited in Raynal-Ljutovac et al., 2008).
3.3.5 Butter and ghee
Butter of cow milk (0886): Emulsion of milk fat and water that is obtained by
churning cream. Trade data cover butter from the milk of any animal.
Butter of buffalo milk (0952): No definition.
Butter of goat milk (1022): No definition.
Butter and ghee of sheep milk (0983): No definition.
Ghee from cow milk (0887): Butter from which the water has been removed. Very
common in hot countries. Includes also anhydrous butterfat or butter oil.
The heat treatment involved in the manufacturing process for ghee and the very
low moisture content of the final product prevents the growth of most microorganisms
in ghee. Therefore, ghee has a shelf-life of 6–8 months, or even up to
2 years according to some reports. Ghee has been produced in India since 1500 BC
(Achaya, 1997, cited in Sserunjogi, Abrahamsen and Narvhus, 1998). Ghee is widely
used in the Indian subcontinent as a cooking and frying medium. Nearly 40 percent