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Dairy product
Milk products and production relationships

Dairy productsormilk products,also known aslacticinia,arefood productsmade from (or containing)milk.[1]The most common dairy animals arecow,water buffalo,nanny goat,andewe.Dairy products include common grocery store food around the world such asyogurt,cheese,milkandbutter.[2][3]A facility that produces dairy products is adairy.[a][4]Dairy products are consumed worldwide to varying degrees.[5]Some people avoid some or all dairy products because oflactose intolerance,veganism,environmental concerns,other health reasons or beliefs.

Types of dairy product

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Main article:List of dairy products

Milk

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All dairy products derive from milk
Condensed milk

Milkis produced after optionalhomogenizationorpasteurization,in several grades after standardization of the fat level, and possible addition of the bacteriaStreptococcus lactisandLeuconostoc citrovorum.Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt.

Milk varies in fat content.Skim milkis milk with zero fat, whilewhole milkproducts contain fat.

Milk is an ingredient in many confectioneries. Milk can be added to chocolate to producemilk chocolate.

Cream

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Whipped cream
Creamand fermented cream

Butter

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Butter,mostly milk fat, produced by churning cream

  • Gheealso called, clarified butter, by gentle heating of butter and removal of the solid matter

Fermented

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Kefiris a fermentedprobioticdairy drink

Fermented milk productsinclude:

Yogurt

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Yogurt,milk fermented bythermophilic bacteria,mainlyStreptococcussalivariusssp.thermophilusandLactobacillus delbrueckiissp.bulgaricussometimes with additional bacteria, such asLactobacillusacidophilus

Cheese

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Cheese,produced bycoagulatingmilk, separatingcurdsfromwhey,and letting it ripen, generally withbacteria,and sometimes also with certainmolds.

Custard

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Frozen

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Ice cream

Casein

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  • Casein,milk proteins
  • Caseinates, sodium or calcium salts of casein
  • Milk protein concentrates and isolates
  • Whey protein concentrates and isolates, reduced lactose whey
  • Hydrolysates, milk treated with proteolytic enzymes to alter functionality
  • Mineralconcentrates, byproduct of demineralizing whey

Consumption patterns worldwide

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Rates of dairy consumption vary widely worldwide. High-consumption countries consume more than 150 kilograms (330 lb)per capitaper year. These countries are: Argentina, Armenia, Australia, Costa Rica, most European countries, Israel, Kyrgyzstan, North America and Pakistan. Medium-consumption countries consume 30 kilograms (66 lb) to 150 kg per capita per year. These countries are: India, Iran, Japan, Kenya, Mexico, Mongolia, New Zealand, North and Southern Africa, most of the Middle East, and most of Latin America and the Caribbean. Low-consumption countries consume under 30 kg per capita per year. These countries are: Senegal, most of Central Africa, and most of East and Southeast Asia.[5][6]

Lactose levels

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For those with some degree oflactose intolerance,considering the amount oflactosein dairy products can be important to health.

Dairy product Amount of lactose
Milk Highest
Butter Minimal (made frommilk fat)
Hardcheese Very low
Soft cheese More than hard cheese

Intolerance and health research

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Dairy products may upset thedigestive systemin individuals withlactose intoleranceor amilk allergy.[7][8][9]People who experience lactose intolerance usually avoid milk and other lactose-containing dairy products, which may cause mildside effects,such as abdominal pain, bloating, diarrhea, gas, and nausea.[7][8]Such individuals may use non-dairymilk substitutes.

Cancer

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TheAmerican Institute for Cancer Research(AICR),World Cancer Research Fund International(WCRF),Cancer Council Australia(CCA) andCancer Research UKhave stated that there is strong evidence that consumption of dairy products decreases risk ofcolorectal cancer.[10][11][12][13]The AICR, WCRF, CCA andProstate Cancer UKhave stated that there is limited but suggestive evidence that dairy products increase risk ofprostate cancer.[10][11][12][14][15]TheAmerican Cancer Society(ACS) have stated that because dairy products "may lower the risk of some cancers and possibly increase the risk of others, the ACS does not make specific recommendations on dairy food consumption for cancer prevention."[16]

It has been suggested that consumption ofinsulin-like growth factor 1(IGF-1) in dairy products could increase cancer risk, particularly prostate cancer.[17][18]However, a 2018 review by the Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment (COC) concluded that there is "insufficient evidence to draw any firm conclusions as to whether exposure to dietary IGF-1 is associated with an increased incidence of cancer in consumers".[18]The COC also stated it is unlikely that there would be absorption of intact IGF-1 from food by most consumers.[19]

TheBritish Dietetic Associationhave described the idea that milk promotes hormone related cancerous tumour growth as a myth, stating "no link between dairy containing diets and risk of cancer or promoting cancer growth as a result of hormones".[20]

A 2019 review concluded that higher-quality research was needed to characterise valid associations between dairy consumption and risk of and/or cancer-related mortality.[21]A 2021umbrella reviewfound strong evidence that consumption of dairy products decreases risk of colorectal cancer.[22]Fermented dairyis associated with significantly decreased bladder cancer and colorectal cancer risk.[23]

A 2023 review found no association between consumption of dairy products andbreast cancer.[24]

Cardiovascular disease

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TheAmerican Medical Association(AMA) recommends that people replace full-fat dairy products with nonfat and low-fat dairy products.[25]In 2017, the AMA stated that there is nohigh-quality clinical evidencethat cheese consumption lowers the risk of cardiovascular disease.[26]In 2021, they stated that "taken together, replacing full-fat dairy products with nonfat and low-fat dairy products and other sources of unsaturated fat shifts the composition of dietary patterns toward higher unsaturated to saturated fat ratios that are associated with better cardiovascular health".[25]

In 2017, theNational Heart Foundation of New Zealandpublished anumbrella reviewwhich found an "overall neutral effect of dairy on cardiovascular risk for the general population".[27]Their position paper stated that "the evidence overall suggests dairy products can be included in a heart-healthy eating pattern and choosing reduced-fat dairy over full-fat dairy reduces risk for some, but not all, cardiovascular risk factors".[28]

In 2019 theNational Heart Foundation of Australiapublished a position statement on full fat dairy products, "Based on current evidence, there is not enough evidence to recommend full fat over reduced fat products or reduced fat over full fat products for the general population. For people with elevated cholesterol and those with existing coronary heart disease, reduced fat products are recommended."[29]The position statement also noted that the "evidence for milk, yoghurt and cheese does not extend to butter, cream, ice-cream and dairy-based desserts; these products should be avoided in a heart healthy eating pattern".[29]

Recent reviews ofrandomized controlled trialshave found that dairy intake from cheese, milk and yogurt does not have detrimental effects on markers of cardiometabolic health.[30][31]

Other

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Consumption of dairy products such as low-fat and whole milk have been associated with an increasedacnerisk, however, as of 2022there is no conclusive evidence.[32][33][34]Fermented and low-fat dairy products are associated with a decreased risk ofdiabetes.[35][36]Consumption of dairy products are also associated with a decreased risk ofgout.[37]

A 2023 review found that higher intake of dairy products is significantly associated with a lower risk ofinflammatory bowel disease.[38]

Avoidance on principle

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Some groups avoid dairy products for non-health-related reasons. Some religions restrict or do not allow the consumption of dairy products. For example, some scholars ofJainismadvocate not consuming any dairy products because dairy is perceived to involve violence against cows.[39]OrthodoxJudaismrequires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together, as prescribed in Deuteronomy 14:21.[40]

Veganismis the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced. Theethical reasons for avoiding meatand dairy products include how dairy is produced, how the animals are handled, and the environmental effect of dairy production.[41][42]According to a report of the United Nations'Food and Agriculture Organizationin 2010 the dairy sector accounted for 4 percent of global human-made greenhouse gas emissions.[43][44]

Growing awareness of dairy products' environmental impact, specifically greenhouse gas emissions, has led to many people reducing or avoiding dairy. In the EU, dairy is responsible for 27% of all diet related emissions, on average, whileplant-based milkscause 2.5–4.5 times fewer emissions.[45][46]

See also

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References and notes

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Notes

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  1. ^ordairy factory

References

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  1. ^Gilman, Daniel Coit; Peck, Harry Thurston; Colby, Frank Moore (1907).The New International Encyclopædia.Dodd, Mead & Co.p. 474.
  2. ^"Dairy | Clemson University, South Carolina".clemson.edu.Archivedfrom the original on 31 December 2016.Retrieved11 November2016.
  3. ^"Is Butter a Dairy Product, and Does it Contain Lactose?".Authority Nutrition.1 July 2016. Archived fromthe originalon 28 January 2017.Retrieved11 November2016.
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  6. ^"WHO | 3. Global and regional food consumption patterns and trends".World Health Organization. Archived fromthe originalon 12 March 2019.Retrieved18 March2019.
  7. ^ab"Lactose Intolerance".National Institute of Diabetes and Digestive and Kidney Diseases, US National Institutes of Health. 2021.Retrieved5 April2021.
  8. ^ab"Lactose intolerance".Genetics Home Reference.8 February 2016.Archivedfrom the original on 25 January 2016.Retrieved12 February2016.
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  11. ^ab"Meat, fish and dairy products and the risk of cancer".wcrf.org. Retrieved 24 January 2023.
  12. ^ab"Information sheet: Dairy foods and cancer".cancer.org.au. Retrieved 24 January 2023.
  13. ^"Can milk and dairy products cause cancer?".cancerresearchuk.org. Retrieved 24 January 2023.
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  17. ^Harrison S, Lennon R, Holly J, Higgins JP, Gardner M, Perks C, Gaunt T, Tan V, Borwick C, Emmet P, Jeffreys M, Northstone K, Rinaldi S, Thomas S, Turner SD, Pease A, Vilenchick V, Martin RM, Lewis SJ (2017)."Does milk intake promote prostate cancer initiation or progression via effects on insulin-like growth factors (IGFs)? A systematic review and meta-analysis".Cancer Causes Control.28(6): 497–528.doi:10.1007/s10552-017-0883-1.PMC5400803.PMID28361446.
  18. ^ab"Statement on possible carcinogenic hazard to consumers from insulin-like growth factor-1 (IGF-1) in the diet.assets.publishing.service.gov.uk. Retrieved 4 February 2023.
  19. ^"Non-Technical Summary of Statement on possible carcinogenic hazard to consumers from insulin-like growth factor-1 (IGF-1) in the diet".assets.publishing.service.gov.uk. Retrieved 4 February 2023.
  20. ^"Cancer Diets: Myths and More".British Dietetic Association.2024.Archivedfrom the original on 26 July 2024.
  21. ^Jeyaraman, Maya M; Abou-Setta, Ahmed M; Grant, Laurel; Farshidfar, Farnaz; Copstein, Leslie; Lys, Justin; Gottschalk, Tania; Desautels, Danielle; Czaykowski, Piotr; Pitz, Marshall; Zarychanski, Ryan (2019)."Dairy product consumption and development of cancer: an overview of reviews".BMJ Open.9(1): e023625.doi:10.1136/bmjopen-2018-023625.ISSN2044-6055.PMC6352799.PMID30782711.
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  24. ^Arafat HM, Omar J, Shafii N, Naser IA, Al Laham NA, Muhamad R, Al-Astani TA, Shaqaliah AJ, Shamallakh OM, Shamallakh KM, Abusalah MA (2023)."The association between breast cancer and consumption of dairy products: a systematic review".Ann Med.55(1): 2198256.doi:10.1080/07853890.2023.2198256.PMC10120447.PMID37078247.
  25. ^abLichtenstein AH, Appel LJ, Vadiveloo M, Hu FB, Kris-Etherton PM, et al. (December 2021)."2021 Dietary Guidance to Improve Cardiovascular Health: A Scientific Statement From the American Heart Association".Circulation(Review).144(23): e472–e487.doi:10.1161/CIR.0000000000001031.PMID34724806.S2CID240422142.
  26. ^Sacks, Frank M.; Lichtenstein, Alice H.; Wu, Jason H.Y.; Appel, Lawrence J.; Creager, Mark A.; Kris-Etherton, Penny M.; Miller, Michael; Rimm, Eric B.; Rudel, Lawrence L.; Robinson, Jennifer G.; Stone, Neil J.; Van Horn, Linda V. (15 June 2017)."Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association".Circulation.136(3): e1–e23.doi:10.1161/CIR.0000000000000510.PMID28620111.S2CID367602.
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  38. ^Talebi S, Zeraattalab-Motlagh S, Rahimlou M, Naeini F, Ranjbar M, Talebi A, Mohammadi H (2023)."The Association between Total Protein, Animal Protein, and Animal Protein Sources with Risk of Inflammatory Bowel Diseases: A Systematic Review and Meta-Analysis of Cohort Studies".Advances in Nutrition.14(4): 752–761.doi:10.1016/j.advnut.2023.05.008.PMC10334156.PMID37187455.
  39. ^Wiley, K.L. (2004).Historical Dictionary of Jainism.Historical Dictionaries of Religions, Philosophies, and Movements Series. Scarecrow Press. p. 78.ISBN978-0-8108-6558-7.Retrieved15 April2019.In recent times, out of concern for the treatment of cows in commercial dairy farming, some Jains in the diaspora and in India now observe a vegan diet and discourage the use of dairy products in temple rituals.
  40. ^"Kosher and Halal".Archivedfrom the original on 17 March 2018.
  41. ^"Ethical Reasons to Give Up Dairy Products – dummies".dummies.Archivedfrom the original on 2 February 2017.Retrieved21 January2017.
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  44. ^Moskin, Julia; Plumer, Brad; Lieberman, Rebecca; Weingart, Eden; Popovich, Nadja (30 April 2019)."Your Questions About Food and Climate Change, Answered".The New York Times.ISSN0362-4331.Retrieved10 May2019.
  45. ^Ritchie, Hannah;Roser, Max(1 March 2024)."Dairy vs. plant-based milk: what are the environmental impacts?".Our World in Data.
  46. ^Sandström, Vilma; Valin, Hugo; Krisztin, Tamás; Havlík, Petr; Herrero, Mario; Kastner, Thomas (December 2018)."The role of trade in the greenhouse gas footprints of EU diets".Global Food Security.19:48–55.

Further reading

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  • Fuquay, John W. ed.Encyclopedia of Dairy Sciences(2nd Edition, 4 vol 2011), comprehensive coverage.
  • Rankin, H. F. (1922)Imbucase: the Story of the B. C. I. C. of the Ministry of Food.Edinburgh: Edinburgh Press (B.C.I.C.=Butter and Cheese Imports Committee).
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