The Swiss director Dr. Bernard Blanc of the Eidgenossische Forschungsanstalt für Milchwirtschaft in Bern-Liebefeld, was interested on the impact of milk heating on health. Elements of his findings were reported earlier. Together with R. Sieber, he published a study in …
Take home message Shop milk is either pasteurized or UHT treated. In a study on the effects of heating, various indicators were assessed, such as functional enzyme concentrations, concentrations of different milk proteins, and various vitamins. Particularly in the whey …
Take home message Milk enzymes change differently when heated. Graphically it can be made clear that each enzyme has its own time and temperature relationship. This makes it clear which enzymes are more and less sensitive to heating. Denaturation and …
Take home message Chelates of beta-lactoglobulin (BLG) are formed when various substances, such as iron, vitamin A or polyphenols, bind to the BLG. This is called the holo form of the BLG. Holo-BLG has an anti-inflammatory and immune-suppressing effect in …
Take home message β-casomorfine (BCM-7) Abbring et al. (2017) have shown that to provoke asthma in mice, it matters whether you give them raw or heated milk (80oC). Mice reared with heated milk had asthmatic reactions, whereas those reared with …
Take home message The biggest difference in Vitamin K2 content between fermented milk products is due to the use of thermophyle or mesophyle cultures. Thermophyle bacterial cultures produce little or no K2. Certain bacteria, such as Leuconostoc, produce a lot …
Take home message: It is advisable to consume fermented milk products regularly. Our intestinal microflora, regularly needs probiotic and prebiotic supplementation for optimal functioning. Vitamin K2 is produced during milk fermentation and the intake of K2 is supportive for cardiovascular …
In July 2020, the Swiss Institute Agroscope published a review study entitled: Raw milk and raw milk products affect human health – a literature study. Below is the translated summary and a link to the report. The three authors, Peter …
The guest asked the waitress: ‘Is this milk fresh?’ She replies: ‘Three hours ago this milk still was grass’ (Phyllis Diller, American comedian and actress). Freshness is also shown in a Swedish discussion forum on the topic of raw milk, …
Prebiotics, probiotics, synbiotics or postbiotics are terms that have to do with different aspects of fermented foods and their effectiveness. It is quite easy to lose track of what each term means, and sometimes it seems to be a scientific …
