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.

The anticarcinogenic potential of milk fat.

INTRODUCTION AND OBJECTIVE: The anticarcinogenic potential of milk fat can be attributed to its antioxidant, anti-inflammatory, immunostimulatory properties as well as the presence of compounds with antimutagenic effects. In view of the high incidence of cancer the aim of this article was to review the literature concerning the biological activity of milk fat components. BRIEF DESCRIPTION OF THE STATE OF KNOWLEDGE: Conjugated linoleic acid (CLA), coenzyme Q10, phospholipids, ß-carotene, and vitamins A, D and E play an important role in the pro-oxidant/antioxidant homeostasis. The anti-inflammatory properties of milk fat can be attributed to the presence of phospholipids and short- and medium-chain saturated fatty acids. Conjugated linoleic acid has immunostimulatory properties, and it influences the proliferation and activity of lymphocytes and macrophages. Saturated (C10 and C12) and unsaturated (C18) fatty acids, as well as sphingolipids, exert bactericidal effects in the gastrointestinal tract. Vaccenic acid, CLA and sphingomyelin possess antimutagenic and anticarcinogenic properties. Butyric acid promotes the apoptosis of cancer cells in the liver, and delivers positive effects in the treatment of breast and colorectal cancer. Alkylglycerols activate macrophages, stimulate phagocytosis and, most importantly, the apoptosis of cancer cells. CONCLUSIONS: The health benefits of milk fat are not fully exploited due to its low consumption. Therefore, only some epidemiological studies have shown a negative correlation between the consumption of high-fat dairy products and the incidence of cancer. More research is needed involving human clinical trials to allow a better understanding of the anticancer biochemistry related with milk fat compounds.