What is the difference between milk allergy and lactose intolerance?
Food allergies and food intolerances are very different conditions. Milk allergy, like all allergies is the immune system’s abnormal reaction to a protein, in this case a milk protein. Dairy allergies have to be diagnosed by a medical expert and require those affected to cut milk and dairy from their diet. Milk allergies are most common in young children but usually disappear by 3-5 years of age.
Lactose intolerances occur in adults who have low levels of the enzyme needed to digest the naturally occurring sugar in milk, known as lactose. This can cause digestion problems if too much lactose is consumed. It is often believed that lactose intolerance is a very common condition but in Ireland and other northern European countries only about 4-5 % of the population are affected.
Depending on the level of tolerance, most people can consume some lactose – typically a daily amount of 12-15 g. A 200 ml glass of milk contains approximately 9-10 g lactose, while the amounts in yogurt and cheese is considerably less – 5.9 g in 125 ml pot of plain whole yogurt and 0.03 g in 25 g of cheddar cheese.
How common is cow’s milk allergy?
Cow’s milk allergy (also known as cow’s milk protein allergy) is most common in early childhood, affecting about 2-3 % of young children. Avoidance of dairy products is necessary in these cases but children usually outgrow this allergy by the age of 3-5 years. Therefore, this allergy is uncommon among adults.
What are the symptoms of cow’s milk allergy?
The symptoms of cow’s milk allergy can include gastrointestinal (e.g. vomiting, cramps), dermatological (e.g. hives and facial swelling) and respiratory (e.g. wheezing) issues. In severe cases, anaphylaxis can occur.
How is cow’s milk allergy diagnosed?
Cow’s milk allergy should be diagnosed by a registered clinical expert who will assess the detailed clinical history in combination with tests for specific IgE antibodies to cow’s milk protein (usually skin prick tests or blood tests).
How is cow’s milk allergy treated?
Cow’s milk allergy is treated by the absolute exclusion of all milk-based foods for as long as the allergy exists. Food challenge tests for safe re-introduction are performed under the supervision of a registered clinical expert, such as a dietitian.
Do I have to exclude all dairy products if I have a cow’s milk allergy?
For individuals with cow’s milk allergy, it is important that all milk-based foods are removed initially. Following this, food challenge tests for safe re-introduction are performed under the supervision of a registered clinical expert, such as a dietitian. The dietitian uses a step-wise approach to gradually re-introduce dairy products and may begin with baked-milk products.
What is the difference between milk allergy and lactose intolerance?
Food allergies and food intolerances are very different conditions. Milk allergy, like all allergies is the immune system’s abnormal reaction to a protein, in this case a milk protein. Dairy allergies have to be diagnosed by a medical expert and require those affected to cut milk and dairy from their diet. Milk allergies are most common in young children but usually disappear by 3-5 years of age.
Lactose intolerances occur in adults who have low levels of the enzyme needed to digest the naturally occurring sugar in milk, known as lactose. This can cause digestion problems if too much lactose is consumed. It is often believed that lactose intolerance is a very common condition but in Ireland and other northern European countries only about 4-5 % of the population are affected.
Depending on the level of tolerance, most people can consume some lactose – typically a daily amount of 12-15 g. A 200 ml glass of milk contains approximately 9-10 g lactose, while the amounts in yogurt and cheese is considerably less – 5.9 g in 125 ml pot of plain whole yogurt and 0.03 g in 25 g of cheddar cheese.
How common is lactose intolerance?
In Ireland, only about 4-5 % of the population are affected by lactose intolerance. Worldwide, the prevalence is estimated at about 65 % but it varies largely across populations, ranging from 4 % to over 80 % across different parts of the world. The lower prevalence in Ireland is due to a genetic trait that makes us efficient at digesting lactose, the naturally occurring milk sugar.
This genetic trait, known as lactase persistence, is recognised as an ‘evolutionary advantage’, that arose in populations that farmed dairy animals. The consumption of milk provided an advantage in nutritional acquisition as dairy foods provide a wide range of vitamins and minerals.
What are the symptoms of lactose intolerance?
The symptoms of lactose intolerance are mainly gastrointestinal discomfort such as trapped wind, cramps and bloating.
How is lactose intolerance diagnosed?
The hydrogen breath test is the most common method to diagnose lactose intolerance, combined with food challenges and clinical history. If a person has difficulty digesting lactose, higher levels of hydrogen will be produced in the colon and can then be detected in the breath. These diagnostic tests need to be conducted under medical supervision.
How is lactose intolerance treated?
In most cases, milk-based foods do not need to be completely avoided with lactose intolerance, but need to be limited to the person’s individual tolerance. In fact, intake of some lactose is advised in order to promote tolerance. Depending on the type and level of tolerance, most people can consume some lactose – typically a daily amount of 12-15 g.
A 200 ml glass of milk contains approximately 9-10 g lactose, while the amounts in yogurt and cheese is considerably less, 5.9 g in 125 ml pot of plain whole yogurt and 0.03 g in 25 g of cheddar cheese. There are a number of lactose-free products available commercially, such as lactose-free milk. In addition, lactase supplements (the enzyme that digests lactose) are also available from pharmacies and health stores which can assist with lactose digestion, when taken at the correct time.
Do I have to exclude all dairy products if I have lactose intolerance?
Most people with lactose intolerance do not need to completely exclude dairy from their diet. In fact, intake of some lactose is advised in order to promote tolerance. Depending on the type and level of tolerance, most people can consume some lactose – typically a daily amount of 12-15 g. A 200 ml glass of milk contains approximately 9-10 g lactose, while the amounts in yogurt and cheese is considerably less, 5.9 g in 125 ml pot of plain whole yogurt and 0.03 g in 25 g of cheddar cheese.
Is dairy intake linked to cancer risk?
Many factors are thought to potentially influence the development of cancer, including genetics, environment and various lifestyle choices. It is essential that we look to recommendations from leading authorities who base their recommendations on the totality of evidence. The leading cancer authorities worldwide, including the World Cancer Research Fund’s Cancer Prevention Recommendations (May 2018) do not advocate the exclusion of dairy for cancer prevention or treatment. In fact, milk, yogurt and cheese are nutrient rich and recommended as part of a healthy balanced diet. The Irish healthy eating guidelines, which includes the ‘milk, yogurt and cheese’ food group, are advocated by the Irish Cancer Society as part of their recommendations to reduce the risk of cancer.
Extra Information:
The misconception surrounding dairy and cancer stems mainly from a belief that there are hormones or proteins in cow’s milk which could cause harm. To note, artificial hormones for growth promotion are banned in the Irish dairy industry. Traces of natural hormones can be present in a range of foods but get broken down by digestion. In milk, the amounts are negligible, with oestrogen traces at less than 1 % of the tolerable upper limit set by the World Health Organisation. Casein is an important dairy protein, which carries nutrients in milk. There is no convincing scientific evidence to suggest that casein causes cancer.
The China Study does not advocate the consumption of dairy products – why is this?
The China Study is a popular book that endorses a plant-based diet and includes a chapter on an observational study which was conducted throughout the 1980’s in China (known as the China-Cornell-Oxford Project). The book recommends a whole, unrefined plant-based diet and to avoid all animal-based products. However, this recommendation of the removal or limitation of entire food groups is questionable based on how the data has been presented in the book.
For example, the book reports an association between casein and cancer, based on laboratory studies where rats were fed various doses of casein. However, these studies were conducted with isolated casein protein rather than milk or milk protein in its natural form and so tells us little about how milk in its natural state will affect human health. The finding from these questionable studies with casein is subsequently applied to all other animal proteins and their effect on health. We simply cannot conclude cause and effect based on studies from one research and a single lab using rodents and translate this into humans. We need to look at recommendations from leading authorities who base their recommendations on the totality of evidence. The World Cancer Research Fund, a leading authority on cancer prevention research related to diet, nutrition and physical activity, recently published their updated Cancer Prevention Recommendations (May 2018) and have not recommended the elimination nor the limitation of dairy foods.
The main criticism of this book – which has been reported by a number of scientific and dietary experts – is that while numerous studies are cited, it cherry picks data and omits contradictory findings. The book has been accused of failing to address the totality of evidence and therefore its claims are largely unsubstantiated.
The nature of the research reported is observational, meaning only associations can be drawn, without cause and effect certainty. For example, as cancer is a multifactorial disease, influenced by both genetic and environmental aspects, it is suggested that other influencing variables apart from diet were overlooked such as chemicals exposure, nutrient intake patters, sugar intake etc. Extrapolation of a plant-based diet of a rural Chinese community to the vegan diet of an affluent Western population is not scientifically comparable. In addition, not all regions studies adhered to a strict vegan diet, making it impossible to state that all animal products should be omitted. What is overlooked in this book is that there are many published studies which support a role for milk and dairy as part of a balanced diet and indicate positive roles for dairy across several areas of health and chronic diseases including bone health, body composition, type 2 diabetes, some cancers and cardiovascular disease [ Thorning et al. 2016 ].
Is there a link between dairy and mucus?
Mucus is essential in our bodies, but during an infection (such as a cold), an asthma attack or allergic rhinitis (e.g. hay fever), mucus production increases and becomes irritating. An excess of sinus-related mucus production is a symptom that is more commonly associated with air-borne allergies such as dust, pollen and animal dander. Apart from cow’s milk protein allergy, which is uncommon, there is no scientific evidence to suggest that dairy intake increases mucus production. The best approach in treating any symptom is to get an accurate diagnosis with a registered clinician.
Extra Information:
Some people who have cow’s milk protein allergy (CMPA) may also experience an increase in mucus production, usually resulting in a runny nose. Where this occurs, milk consumption triggers an immune response to harmless milk proteins. Mast cells, a type of immune cell, are activated and go on to induce inflammation of the airways and histamine production, which can lead to a range of allergy symptoms including excess mucus production.
Is there a link between dairy and asthma?
Scientific studies have shown no association between dairy consumption and the onset or worsening of asthma-related symptoms. The Asthma Society of Ireland advocates a healthy, balanced diet, including dairy, in its guide to living well with asthma.
Is there a link between dairy and allergic rhinitis?
Rhinitis symptoms such as a runny or itchy nose can occur in individuals with a cow’s milk protein allergy. However, cow’s milk allergy affects < 3 % of infants (with most outgrowing the allergy by the age of 3-5 years). The majority of allergic rhinitis cases are related to airborne allergens e.g. dust mites, animal dander and pollen.
What is osteoporosis?
Osteoporosis, the leading bone disease in the world, is a disease in which the quality of the bone weakens – leading to an increased risk of fractures (broken bones). It is a silent disease which is largely treatable and even preventable in the majority of people. However, without prevention or treatment, osteoporosis can progress causing pain, disability and loss of independence. The most common bones to break are the wrist, hip and spine, however it can affect any bone.
How common is osteoporosis?
Osteoporosis can affect both men and women and, although quite rare, can even affect children. At present it is estimated that 300,000 people in Ireland have osteoporosis and that one in two women and one in four men over the age of 50 years will develop a fracture in their lifetime. Hip fracture is one of the most serious associated concerns with significant mortality rates and the risk increases with age.
How do I know if I have osteoporosis?
Osteoporosis is known as a ‘silent disease’ as it usually develops without any symptoms. A DXA scan of the hips and spine (which is a simple, quick and painless scan) is currently the most accurate and reliable means of assessing bone mass and the presence or risk of osteoporosis. Signs to look out for and to report to your clinician include: sudden and severe back pain, loss of height, or a broken bone resulting from low impact.
What can I do to ensure good bone health?
Our bone health and strength is determined to a large extent by factors outside of our control such as genetics, gender and age. However, there are factors that we can control such as our diet and physical activity and these are particularly important during adolescence, when bones are still developing. A balanced diet which provides ‘bone-friendly’ nutrients such as calcium, phosphorus, protein, vitamin D, zinc and magnesium is important.
Recommended as part of a balanced diet, dairy foods are a source of calcium, phosphorus and protein. Regular participation in ‘weight-bearing’ activities (any activities involving impact or resistance against a weight, such as our own body weight) is also needed. Examples include: brisk hill walking, running/jogging, tennis and most team sports. Other bone-friendly advice includes maintaining a healthy body weight, avoiding excessive alcohol intake and not smoking.
Do countries with the highest dairy intakes have higher rates of osteoporosis?
No, this is not the case. Countries with high rates of fractures tend to be countries with longer life expectancies (e.g. Nordic countries). Fracture rates are now rising in non-Western countries (e.g. China) as they see increasing longevity in parallel with greater urbanisation, more time spent in doors (less vitamin D potential) and more sedentary lifestyles.
Many factors determine whether a person will develop osteoporosis and be at increased fracture risk. Genetics (race, sex, family disposition) are major determinants of osteoporosis and fracture risk. Lifestyle habits such as physical activity, body weight, smoking, alcohol-use, as well as certain medications and diseases, are also important determinants of fracture risk. Vitamin D status has also been associated with bone health and this can be influenced by exposure to sunlight or a country’s latitude on the earth.
Dairy intake is not responsible for higher fracture rates, nor does dairy consumption alone guarantee strong healthy bones. However, dairy provides an important source of nutrients such as protein, calcium and phosphorus which have scientifically substantiated roles in bone growth, development and maintenance. The inclusion of dairy foods as part of a bone-friendly lifestyle is recognised by leading Osteoporosis authorities both nationally and internationally. ( https://www.iofbonehealth.org/data-publications/fact-sheets/milk-and-dairy-products-are-good-bone-health ).
What is the role of dairy in bone health?
There are many factors that contribute to bone health and having a healthy balanced diet is a component that we can strive to achieve. Dairy foods such as milk, yogurt and cheese are recommended as part of the Department of Health’s Dietary Guidelines. The calcium in dairy foods is easily absorbed for use by the body. Calcium is well-recognised for its role in normal growth and development of bones in children and for the maintenance of bones throughout life. Milk, yogurt and cheese also provide protein and phosphorus which are important for normal bone health.
Is it true that dairy products make our bodies more acidic, and this is bad for our bones?
There is a theory that the protein and phosphate in dairy products make them ‘acid-producing’. This acid environment could then cause minerals to be leached from the bones in order to neutralise the acid, which would in turn compromise bone health. However, the science does not support this theory and, in fact, it is established that protein and phosphorus are essential nutrients for bone health. Additionally, the role of calcium in developing and maintaining bones is well-recognised and dairy foods such as milk, yogurt and cheese are rich in calcium.
Extra Information:
It is established that although a high-protein diet may increase urinary calcium excretion this does not result in a negative skeletal calcium balance or bone loss and that protein only increases urinary calcium excretion when calcium intakes are low. In fact there is a large body of evidence to show that adequate protein intake positively impacts on bone health by several mechanisms, including increased calcium absorption. Although a high intake, if accompanied by low calcium (in a ratio of about 4:1) may be deleterious to bone, the phosphorus to calcium ratio of milk (0.8:1) is favourable for promoting calcium reabsorption, which can be beneficial to bone.
Is it true that animal protein is acidic and leaches calcium from the bones?
No, this is a misconception and the European Food Safety Authority have substantiated the fact that protein is needed for bone health ( EU Register of Nutrition and Health Claims made on Foods ). The ‘acid-base’ hypothesis has been debated in the scientific literature for some time and the most comprehensive evidence shows that overall, the effect of dietary protein on bone appears to be slightly favourable, not harmful.
During digestion, protein gets broken down into various metabolic acids but the body efficiently manages these by using them for various functions, excreting them via the kidneys or buffering them with other dietary components. Where the confusion lies is that a high protein diet can potentially increase urinary calcium excretion, but this is only when calcium intakes are inadequate ( Dawson & Harris SS, 2002; Mangano et al. 2014 ). Dairy foods are nutritionally well placed to balance this as they provide high quality protein but are also among the best sources of dietary calcium.
The human body is highly efficient at maintaining blood pH under tight control and can manage higher protein levels when they are consumed as part of a balanced diet, regardless of the source of protein. However, for those with impaired kidney function, high protein diets are not well tolerated.
Furthermore, when looking at the effect on bone health, several studies have established that although a high-protein diet may increase urinary calcium excretion this does not result in a negative skeletal calcium balance, bone loss or the risk of an osteoporotic fracture ( Bonjour, 2011, 2013 ; Kerstetter et al. 2011 ; Fenton et al. 2009 , 2011 ). In fact, much of the research suggests that protein works synergistically with calcium to improve calcium retention and bone metabolism ( Kerstetter et al. 2011 ; Thorpe & Evans, 2011 ; Bonjour, 2005 ) .
The Swedish mortality study showed that milk was linked to increased mortality rates, heart disease and hip fractures. What does this mean?
Firstly, it is important to point out that the same author published two subsequent papers (in 2015 and 2017 ), one which showed no association between milk and mortality and the other that showed mortality risk was diminished by fruit and vegetable intake. The original study also found that a high intake of cheese or fermented milk products was associated with lower mortality and lower fracture rates.
This study is an outlier among the wider research in this area, with the majority of studies indicating positive roles for dairy across several areas of health [ Thorning et al. 2016 ]. In addition, a recent meta-analysis study , which combined data from 29 other studies showed no association between dairy and mortality.
The authors of this study themselves warned that their results should be “interpreted cautiously” due to their study design. The design was an observational study, which means it can identify a correlation, not causality – therefore it is a scientifically incorrect to conclude that milk increases mortality on the basis this observation. There is also a risk that inherent confounding factors were not measured or accounted for in the observation. For example, a study could observe that people with long hair wear more lipstick but that does not mean that long hair causes people to wear lipstick. Gender would be a confounding factor in this case.
Lastly, for anyone that is confused about the validity of the Swedish study, it is worth visiting the website of the British Medical Journal, who published the paper. Here the journal also published 49 letters that they received in response to the publication. The letters are mainly from independent scientists who identify flaws with the study and its interpretation.
The Nurses Study found no correlation between milk consumption and strong bones – how should this be interpreted?
It is important to note that the ‘Nurses study’ consists of a compilation of several pieces of research based on a single cohort. Therefore, there are several published papers based on the Nurses Study. In contrast to the original study published in 1997, the most recent study using the Nurses’ Health Study data in 2018 found that each serving of milk per day was associated with an 8% lower risk of hip fracture in men and women; with total dairy intake associated with a 6% lower risk of hip fracture per daily serving in men and women. Unlike the original study, this finding used both the Nurses’ study cohort as well as the Health Professional Follow-up Study, meaning that both genders were included; 123,000 participants were observed (compared to approx. 80,000 in the 1997 study); and follow up was over 32 years (compared to 12 years in 1997).
A number of studies have been published by the same author (Feskanich et al.) looking at milk intake and the risk of fracture using the Nurses’ Health Study, which report conflicting findings. Two earlier studies ( 1997 , 2003 ) report no reduction in fracture risk with a higher consumption of milk or other food sources of calcium. However, although these studies boast of a large number of participants followed across many years, there are a number of important limitations to the data collection; with many of these identified by the authors themselves. Firstly, the study design was observational, meaning that no intervention was applied and that only associations can be identified, without cause and effect conclusions. In fact, the study highlights in its discussion that there is “no reason to believe that dairy calcium itself was responsible for the observed increase in risk of hip fracture, rather some other characteristic of women who consume dairy foods might have contributed to the elevated risk”.
The China study does not advocate the consumption of dairy products – why is this?
The China Study is a popular book that endorses a plant-based diet and includes a chapter on an observational study which was conducted throughout the 1980’s in China (known as the China-Cornell-Oxford Project). The book recommends a whole, unrefined plant-based diet and to avoid all animal-based products. However, this recommendation of the removal or limitation of entire food groups is questionable based on how the data has been presented in the book.
For example, the book reports an association between casein and cancer, based on laboratory studies where rats were fed various doses of casein. However, these studies were conducted with isolated casein protein rather than milk or milk protein in its natural form and so tells us little about how milk in its natural state will affect human health. The finding from these questionable studies with casein is subsequently applied to all other animal proteins and their effect on health. We simply cannot conclude cause and effect based on studies from one research and a single lab using rodents and translate this into humans. We need to look at recommendations from leading authorities who base their recommendations on the totality of evidence. The World Cancer Research Fund, a leading authority on cancer prevention research related to diet, nutrition and physical activity, recently published their updated Cancer Prevention Recommendations (May 2018) and have not recommended the elimination nor the limitation of dairy foods.
The main criticism of this book – which has been reported by a number of scientific and dietary experts – is that while numerous studies are cited, it cherry picks data and omits contradictory findings. The book has been accused of failing to address the totality of evidence and therefore its claims are largely unsubstantiated.
The nature of the research reported is observational, meaning only associations can be drawn, without cause and effect certainty. For example, as cancer is a multifactorial disease, influenced by both genetic and environmental aspects, it is suggested that other influencing variables apart from diet were overlooked such as chemicals exposure, nutrient intake patters, sugar intake etc. Extrapolation of a plant-based diet of a rural Chinese community to the vegan diet of an affluent Western population is not scientifically comparable. In addition, not all regions studies adhered to a strict vegan diet, making it impossible to state that all animal products should be omitted. What is overlooked in this book is that there are many published studies which support a role for milk and dairy as part of a balanced diet and indicate positive roles for dairy across several areas of health and chronic diseases including bone health, body composition, type 2 diabetes, some cancers and cardiovascular disease [ Thorning et al. 2016 ].
Does dairy impact skin health?
Healthy skin requires hydration and a wide range of vitamins and minerals. These can be obtained by having a varied, balanced diet with plenty of fruits and vegetables. A balanced diet includes all of the major food groups and dairy is one of these. Milk is a source of a number of nutrients that have established roles in normal skin health, such as vitamin B2 and iodine. Other lifestyle factors such as not smoking and getting enough sleep are also important.
Does dairy cause acne?
Acne is a condition which usually presents during puberty and can be caused by fluctuations in hormones resulting in the overproduction of oily secretions by glands. Due to the complex nature of acne which can be influenced by genetics, skin type and hormones, a simple explanation of acne being ‘caused by’ any single food is unlikely. There is no sufficient evidence to recommend changes to the intake of dairy products for the management of acne. In fact, milk is a source of a number of nutrients that have established roles in normal skin health, such as vitamin B2 and iodine.
Is there a link between dairy and eczema?
Eczema is an inflammatory skin condition that can have various causes. Foods can be a factor in some cases and eczema can be a symptom of cow’s milk protein allergy. However, cow’s milk allergy occurs mainly in infants, with a prevalence of < 3 % and up to 90 % of these children grow out of it by the time they are 3-5 years of age. Therefore, most cases of eczema beyond this have no association with dairy intake. The science tells us that foods are not the single cause or cure for eczema and a medical diagnosis is needed, particularly in children, before dairy exclusion is considered.
Extra Information:
Eczema is an inflammatory skin condition, which can vary from mild to severe. The causes are not fully understood but genetics, immune function and environmental irritants can all play a role. When considering the effect of diet on eczema, it must be borne in mind that the basic problem in this condition is a defect in the skin barrier function. Unnecessary dietary manipulation, which is not based on a proper diagnosis, can be nutritionally harmful, particularly for young children.
Is milk fattening?
Milk is considered to be a nutritious component of a healthy balanced diet. Whole milk is standardised to have at least 3.5 % fat; semi-skimmed milk is standardised to have 1.5 – 1.8 % fat; skimmed milk is standardised to have no more than 0.5 % fat (both semi-skimmed and skimmed milk can be referred to as ‘low-fat’ milk). A standard 200 ml serving of semi-skimmed milk contains 92 kcal.
Are dairy products fattening?
Foods with a high calorie or fat content are often referred to as being ‘fattening’. However, individual foods should not be categorised as fattening without taking into consideration how much of the food is consumed and what the overall diet is composed of. The number of calories and nutrients per serving of a food is also an important factor. Weight gain is directly linked to an overconsumption of calories. A 200 ml glass of semi-skimmed milk provides just 92 kcal and 3.4 g of fat. This equates to less than 5% of both the calories and fat in a standard 2000 kcal diet.
Therefore, dairy foods can be consumed as part of balanced diet, without being ‘fattening’. For example, the Department of Health recommend three servings from the milk, yogurt and cheese food group each day, with ‘low-fat’ options encouraged. Serving sizes are also recommended e.g. 200 ml milk, 125 g yogurt or 25 g cheese. Higher fat products such as butter and cream should be used sparingly as they are higher in calories, but they can still be enjoyed as part of a healthy diet when used in moderation.
Extra information:
The fat and calorie content of a typical 200 ml glass of whole milk is 7 g (3.5 % fat) and 126 kcal. A typical 125 ml pot of low-fat plain yogurt contains approximately 1.25 g fat and 71 kcal. A typical 25 g serving of hard cheese contains under 9 g of fat and approximately 104 kcal. The fat content of cream varies, usually between 20 to 50 % and the fat content of butter is approximately 80 % (5 g serving contains 4 g fat and 37 kcal).
Should I exclude dairy if I am trying to lose weight?
A balanced diet that provides adequate amounts of nutrients; along with a physically active lifestyle remain the cornerstone for effective weight management. Although the ‘milk, yogurt and cheese’ food group form part of the Department of Health’s dietary guidelines, some people feel that they should avoid or limit their intake in order to lose weight. This is due to a misconception that all dairy products are high in fat. However, it may be surprising to hear that Irish whole (‘full-fat’) milk is standardised to contain just 3.5 % fat; semi-skimmed milk is standardised to have 1.5 – 1.8 % fat; and skimmed milk is standardised to have no more than 0.5 % fat.
There is also a wide range of yogurt and cheese varieties on our supermarket shelves to choose from, with low-fat versions remaining sources of important nutrients such as calcium, protein and B vitamins. Higher fat products such as butter and cream can be enjoyed as part of a healthy diet when used in moderation. As with all foods, serving size is key to consider when managing body weight.
Extra information:
Typically a 2000 kcal diet should contain about 70 g of fat per day. The fat content of a typical 200 ml glass of whole milk is 7 g (3.5 % fat). A typical 125 ml pot of low-fat yogurt contains approximately 2 % fat and a typical 25 g serving of hard cheese contains under 9 g of fat. The fat content of cream varies, usually between 20 to 50 % and the fat content of butter is approximately 80 %.
What is the role of dairy in a weight loss diet?
Most weight loss diets are focused on reducing calorie intake. As this is often achieved through a reduction in overall food intake it is essential that the diet still provides adequate nutrients.
Milk is one of the most naturally nutrient dense foods available, for example just 100 ml is a source of 8 essential nutrients! It may be surprising to hear that Irish whole (‘full-fat’) milk typically contains just 3.5 % fat and 63 kcal per 100 ml; with lower fat versions containing even less. In addition, dairy products such as milk, yogurt and cheese are high sources of protein.
Higher fat products such as cheese, butter or cream can be still be enjoyed as part of a calorie-controlled weight loss diet but serving size is key to consider when managing body weight.
What is the role of dairy for weight maintenance or gain?
Individuals with increased calorie requirements such as high performance athletes or some hospitalised patients often need to increase food intake to promote weight maintenance or gain. Such individuals require specialised dietary advice from a qualified expert, such as a registered dietitian. Increasing calorie intake in these individuals can be challenging as increased requirements are not always accompanied by an increase in appetite.
In fact, intense exercise or illness can often supress appetite. For this reason, it can be helpful to include foods that are calorie and nutrient rich. Dairy products span a wide and varied range of calorie options, from skimmed milk to butter. Adding milk powder to porridge; cream to soups, sauces or puddings; butter to mashed potatoes; or grated cheese to pasta are all palatable ways to increase the energy (kcal) value of foods. Similar ideas can be useful for elderly people with a poor appetite.
Does dairy raise cholesterol?
Cholesterol is a type of fat found in blood and a certain amount of cholesterol is needed in the body for cell formation and hormone production. When total cholesterol levels go above the healthy range, it can lead to narrowing and hardening of the arteries and therefore, the risk of cardiovascular disease (CVD) is increased.
Generally there are two categories of cholesterol; good (HDL) and bad (LDL). The intake of saturated fat has been associated with increased cholesterol levels. However, not all saturated fats have a definite adverse effect on cholesterol or other markers of CVD risk as this is dependent on how much fat is consumed and from which food it comes from.
Dairy saturated fats are usually consumed within a matrix of other nutrients in foods such as milk, yogurt and cheese and currently research is exploring the benefits of these nutrient combinations for cardiovascular health. Given that fat is high in calories however, the dietary guidelines still advise people to choose low-fat dairy products.
Extra Information:
Along with risk factors such as genetics, smoking, high blood pressure and inactivity, high cholesterol is a risk factor for heart disease and stroke. A clinician such as a doctor can measure cholesterol and if results show a blood cholesterol level greater than 5 mmol/l, or if there is concern about HDL or LDL cholesterol levels, further tests can be arranged.
What is sarcopenia?
The word sarcopenia, coming from the Greek ‘sarx’, for flesh and ‘penia’ for loss, describes the progressive decline in muscle mass that accompanies ageing. Generally speaking, after the age of 50 we naturally lose about 1 % of our muscle mass per year. These small losses go mostly unnoticed, but over time they can accumulate, resulting in decreased strength and function which can lead to an increased risk of falling, physical disability, frailty and poor quality of life.
How common is sarcopenia?
The prevalence of sarcopenia varies depending on the diagnostic criteria used but it is estimated to be 29 % of the elderly population. In Ireland, there are currently 1.1 million people over the age of 60 and this figure is set to more than double in the next 25 years, with the greatest increase being in the over 85s age group, which would suggest that the prevalence of sarcopenia is set to increase.
How do I know if I have sarcopenia?
Muscle weakness which can interfere with physical activity is a symptom of sarcopenia. However, clinical measures of the muscle mass and function are needed to detect sarcopenia, under the care of a clinical practitioner. Muscle mass can be measured by body composition assessment techniques such as DXA (Dual X-ray absorptiometry), MRI (Magnetic Resonance Imaging) and CT (Computed Tomography); or bioelectrical impedance. Physical performance measures include knee extensions, walking speed, hand grip tests and time taken to stand from a seated position.
What can I do to ensure good muscle health?
Maintaining our muscle health is essential to prevent sarcopenia. Exercise, combined with a balanced diet, including adequate protein intake, are key considerations for strong, healthy muscles.
The best exercises to stimulate muscle growth are ‘weight-bearing’ types, which involve impact or resistance against a weight (such as our own body weight). Examples include brisk hill walking, running, lifting weights or step-aerobics. Animal based proteins, which include dairy, lean meat, poultry, fish and eggs are the richest sources of complete proteins, with legumes such as beans and lentils also providing some protein.
Timing and quality are important when it comes to our consumption of protein and the optimal approach is that we spread our intake across the day, rather than concentrating a larger amount at one meal. This enables the body to be efficient in supplying the constant amounts needed by active muscles throughout the day.
What is the role of dairy in muscle health?
Dairy foods such as milk, yogurt and cheese are good sources of calcium and rich in protein. Calcium plays a role in normal muscle function, while protein contributes to muscle growth and maintenance. Proteins are made up of building blocks called amino acids, with an amino acid called leucine being of particular interest in the area of muscle health. The dairy protein whey contains leucine, which makes it a popular ingredient in the sports nutrition industry.
Dairy foods are also recognised as versatile and convenient foods that can be enjoyed across meal and snacking occasions, in cooking and baking. This makes it easy to include protein at regular intervals, which is recommended to supply the constant amounts needed by active muscles throughout the day.
Does dairy raise cholesterol?
Cholesterol is a type of fat found in blood and a certain amount of cholesterol is needed in the body for cell formation and hormone production. When total cholesterol levels go above the healthy range, it can lead to narrowing and hardening of the arteries and therefore, the risk of cardiovascular disease (CVD) is increased.
Generally there are two categories of cholesterol; good (HDL) and bad (LDL). The intake of saturated fat has been associated with increased cholesterol levels. However, not all saturated fats have a definite adverse effect on cholesterol or other markers of CVD risk as this is dependant on how much fat is consumed and from which food it comes from.
Dairy saturated fats are usually consumed within a matrix of other nutrients in foods such as milk, yogurt and cheese and currently research is exploring the benefits of these nutrient combinations for cardiovascular health. Given that fat is high in calories however, the dietary guidelines still advise people to choose low-fat dairy products.
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Along with risk factors such as genetics, smoking, high blood pressure and inactivity, high cholesterol is a risk factor for heart disease and stroke. A clinician such as a doctor can measure cholesterol and if results show a blood cholesterol level greater than 5 mmol/l, or if there is concern about HDL or LDL cholesterol levels, further tests can be arranged.
Can dairy influence blood pressure?
High blood pressure (hypertension) is a major risk factor for cardiovascular disease. Studies suggest that milk and dairy intake, particularly low-fat dairy, could have a beneficial effect on blood pressure. Although further research is needed, it is suggested that several nutrients and other components including calcium, potassium, phosphorus and bioactive peptides may be involved, individually or in combination. The DASH (Dietary Approaches to Stop Hypertension) diet, which focuses on fruit and vegetables and low-fat dairy foods, has been shown to be an effective way to lower blood pressure.
Are dairy fats good or bad?
Fat is an essential component of a healthy diet as it is needed for a number of processes within the body including brain function, cell structure and absorption of important vitamins. Viewing dairy fats as either ‘good’ or ‘bad’ does not take into consideration that we consume foods rather than single nutrients.
Dairy fats are usually consumed with a matrix of other nutrients in foods such as milk, yogurt and cheese. In addition, dairy fat has a complex composition, made up of many different varieties of fat; for example, 100 ml whole milk consists of approximately 2.3 % saturated fat, 1 % mono-unsaturated fat and 0.1 % poly-unsaturated fat. Therefore, due to their complex composition, their impact on health is more dependent on how much is consumed and from which food. Given that fat is high in calories however, the dietary guidelines still advise people to choose low-fat dairy products.
Is there a link between dairy and cardiovascular disease?
The perceived negative association of dairy for heart health is based on its saturated fat content. However, dairy products span a wide and varied range of fat contents, from skimmed milk to butter. Additionally, in Ireland, dairy foods (milk, yogurt, cheese, cream and butter) account for only 13 % of our total fat intake and there are many low-fat, nutritious options available.
Interestingly, new scientific research is suggesting that not all saturated fats have the same effect, with health outcomes dependent on the food source. Dairy fats are usually consumed with a matrix of other nutrients in foods such as milk, yogurt and cheese and currently research is exploring the benefits of these nutrient combinations for cardiovascular health.
What is pasteurisation?
Pasteurisation is an important and well established food safety measure, which is practiced globally. It is a simple heating process which involves heating milk to a specified temperature for a specified time period (e.g. 72°C for 15 seconds) in order to destroy harmful micro-organisms. Almost all milk available to purchase in Ireland is pasteurised.
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Raw milk can contain harmful bacteria and therefore, the consumption of raw (unpasteurised) milk increases the risk of developing foodborne illness. The Food Safety Authority of Ireland recommend that the sale of raw milk for direct human consumption should be prohibited in Ireland and advises that the most effective way to protect public health is to ensure that all milk is effectively heat-treated (e.g. pasteurised or boiled), especially when served to infants, children, pregnant women, older people and those with a weakened immune system or those suffering from a chronic disease.
Is all milk pasteurised?
Milk for sale in Ireland is generally always pasteurised and the Food Safety Authority of Ireland do not advise the consumption or sale of raw (unpasteurised) milk.
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There is a very small market for raw milk consumption in Ireland but this is generally confined to the farming family and some local consumers that buy directly from the farmer. Any raw milk producer selling above the threshold of 30 litres per week and/or 20 km from the milk production holding is required to register with the Department of Agriculture food and the Marine. The Food Safety Authority of Ireland advise that in the case of products made with raw milk whose manufacturing process does not include any heat treatment or any physical or chemical treatment the labelling must clearly show the words ‘made with raw milk’.
Does pasteurisation affect the nutritional content of milk?
The temperature and duration applied in pasteurisation (usually 72°C for 15 seconds) is relatively low in that it is sufficient to destroy micro-organisms without significant destruction of the nutritional properties. Due to the fact that the impact to nutritional composition is low, pasteurised milk remains a source of important nutrients such as calcium, protein, phosphorus, potassium, iodine, vitamin B2 and vitamin B12.
What is raw milk?
Raw milk is milk that has not undergone any heat treatment such as pasteurisation. The Food Safety Authority of Ireland and similar organisations advise against the consumption of raw milk due to the increased risk of microbial exposure (e.g. Salmonella or E.coli ). Pregnant women, young children, the elderly and people with a compromised immune system are most at risk.
What is homogenisation?
When untreated milk is stored or left to stand, gravity causes the fat globules in the milk to flocculate (separate by gravity) and naturally rise to form a cream layer at the surface; sometimes this can lead to the formation of a surface layer of congealed cream in refrigerated milk. Homogenisation is a process that prevents flocculation by breaking up the fat globules to a smaller size that can remain suspended evenly throughout the milk, producing a uniform (homogenous) consistency. This is achieved by passing the milk through small holes, under high pressure. Almost all milk available to purchase in Ireland is homogenised.
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Homogenisation increases the whiteness of milk because the greater number of smaller fat globules scatter light more effectively.
Is all milk homogenised?
Milk for sale in Ireland is generally always homogenised.
Does homogenisation affect the nutritional content of milk?
As homogenisation is a mechanical process, used to disperse the fat content of the milk more evenly, it changes the physical characteristics but does not alter the nutritional composition of the milk.
Extra Information:
The structural changes that occur during homogenisation involve a reduction in the fat globule size by breaking down the milk fat globule membrane. Novel research is exploring the role of the milk fat globule membrane in health.
What is standardisation?
Standardisation is a technique which is used to provide consistency in the nutritional composition of milk. The fat content of milk varies naturally but standardisation usually involves the separation of the cream from the milk so that the exact level of fat content required can be added back in to achieve whole milk (at least 3.5 % fat); semi-skimmed milk (1.5 – 1.8 % fat); and skimmed milk (no more than 0.5 % fat). The same process can be used to get the exact fat content required when using milk as an ingredient in yogurt, cheese or other dairy products. Standardisation can also refer to the ‘re-adding’ of protein content, in precise quantities as required, when making different products e.g. protein milk.
Are cows treated with antibiotics?
Animals, like humans, need medical intervention from time to time in order to combat infections or other illnesses. Only authorised remedies that carry a Veterinary Product Approval or European Medicines Evaluation Agency approval number are permitted for use in food producing animals. Veterinary medications, such as antibiotics, are available to dairy farmers by veterinary prescription only. Where they are used, specific withdrawal periods are designated to ensure that milk from antibiotic-treated cows does not enter the food chain. As a further precaution, milk is tested for antibiotics following collection from the farmer. In the event of detection, the milk is prohibited from entering the processing plant and disposed of.
The Department of Agriculture, Food and Marine (DAFM) conduct routine farm inspections and has a veterinary inspectorate that is responsible for the implementation of a national milk residue monitoring plan, as required under EU directive 96/23/EC. For these reasons, the risk of ever buying milk which contains antibiotics is extremely low.
Can milk consumption lead to antibiotic resistance?
Antibiotics are used to destroy bacteria that cause illness or infection. Antimicrobial resistance occurs when a microbe such as bacteria, becomes resistant to an antimicrobial agent (e.g. an antibiotic) that could previously destroy it. The transfer of bacteria or antibiotic residues along the food chain can increase the risk of antimicrobial resistance.
However, strict measures are in place to eliminate such risks in milk production: pasteurisation is used to destroy microbes present in milk and if antibiotics have to be used, specific withdrawal periods are designated to ensure that milk from antibiotic-treated cows does not enter the food chain. EU legislation (Directive 2003/99/EC and 2013/652/EU) is in place to monitor antimicrobial resistance.
Under this Directive, the Department of Agriculture Food and Marine test a range of products, including milk, as part of the National Residue Monitoring Programme. Results published in their most recent report indicate that farmers are adhering to the specific withdrawal periods for antimicrobial agents.
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Antimicrobial resistance (AMR) can occur naturally or when antibiotics are not used correctly. AMR is recognised a global public health challenge. In some cases the food chain can increase the risk of AMR because resistant bacteria can transfer between animals, the environment and humans. Luckily, due to the practice of pasteurisation, harmful bacteria present in milk are destroyed during production.
Some antimicrobial drugs are used in both animals and humans but the proportion is low for dairy herds. Residues of antibiotics, known as antimicrobial residues are also associated with resistance. Like other EU countries, Ireland is required to monitor antimicrobial residues and keep them below set legislated limits.
Does milk contain hormones?
In Ireland and the European Union, there is a total ban on the use of hormones for milk stimulation or growth promotion in farm animals, including dairy cows. They are banned under EU Directive 81/602/EEC. Use of such substances is a criminal offence with strict legal penalties. The Department of Agriculture, Food and the Marine is the designated competent authority for the enforcement of milk quality and safety legislation, with farm inspections conducted routinely.
The concentration of naturally occurring hormones in milk is negligible and, for the most part, are destroyed by proteolysis during digestion. To put this into biological perspective, it is estimated that the typical intake of the hormone, IGF-1 from a standard glass of milk is insignificant at approximately 0.03 % of the body’s own natural daily production.
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Some substances with a hormonal action are approved for therapeutic use in Ireland. These reproductive medicines require a veterinary prescription, and documentation must be available to show they were used under veterinary supervision. They are not used for the purpose of milk production, and are typically targeted at a small proportion of cows that have been diagnosed with reproductive problems that require therapy (ovarian cysts, anoestrous, uterine infection). Although uncommon in Ireland, hormonal treatment can be used for the synchronisation of breeding in maiden (non-milking) heifers. Routine induction of calving is prohibited under the Sustainable Dairy Assurance Standard.
Are cows treated with artificial hormones?
Unlike some other jurisdictions, in Ireland and the European Union, there is a total ban on the use of hormones for milk stimulation or growth promotion in farm animals, including dairy cows. They are banned under EU Directive 81/602/EEC and include substances such as oestradiol 17β, testosterone, progesterone, zeranol, trenbolone acetate and melengestrol. Use of such substances is a criminal offence with strict legal penalties. The Department of Agriculture, Food and the Marine is the designated competent authority for the enforcement of milk quality and safety legislation, with farm inspections conducted routinely.
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Some substances with a hormonal action are approved for therapeutic use in Ireland. These reproductive medicines require a veterinary prescription, and documentation must be available to show they were used under veterinary supervision. They are not used for the purpose of milk production, and are typically targeted at a small proportion of cows that have been diagnosed with reproductive problems that require therapy (ovarian cysts, anoestrous, uterine infection). Although uncommon in Ireland, hormonal treatment can be used for the synchronisation of breeding in maiden (non-milking) heifers. Routine induction of calving is prohibited under the Sustainable Dairy Assurance Standard.
Are there pesticide residues in milk?
In order to enforce EU legislation which establishes the maximum permitted concentration of pesticide residues in food, the Department of Agriculture, Food and the Marine have a testing programme to monitor pesticide residues and ensure that consumers are not exposed to any risks. Data from the most recent report indicate that there were no non-compliances for Irish milk.
Are there additives in cow feed?
Due to our climate and the large proportion of grassland, Irish cattle graze for up to 300 days each year. During the colder winter period, when grass stops growing, animals are housed and fed mainly grass-silage, often topped up with some meal/concentrates. These are often fortified with vitamins, minerals and trace elements.
Concentrates for dairy feeding come in a variety of different individual ingredients, descriptions and forms. The choice of concentrate will be made based on the energy and protein needs of the cow, with common ingredients including barley, wheat, maize, soya, molasses, sugar beet, rapeseed meal or sunflower meal. Only animal proteins derived from milk, egg and non-ruminant gelatine may be used in dairy feeds. Feeds are available that have been untreated but some have additives such as ammonia, propionic acid or sodium hydroxide, which serve as preservatives and are approved ingredients.
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As indicated in the Sustainable Dairy Assurance Standard, feedstuffs, other than farm to farm cereal/fodder purchases, must only be sourced from suppliers approved by the competent authority and in accordance with the Feed Quality Assurance Scheme.
Are there any additives in milk?
Plain, fresh milk is a natural dairy product, composed of a single natural ingredient – milk. Although milk is pasteurised for food safety purposes, no colours, preservatives, sweeteners or other ingredients are added.
How is milk quality assessed?
For the consumer, milk quality is important with regards to its appearance, taste, flavour and its potential impact on health. For the milk processor or manufacturer of dairy products and ingredients, milk quality can also impact product quality and yield. Milk quality can be assessed by measuring factors that impact these attributes, such as nutritional composition, physical and chemical characteristics, microbiology, enzymology, residues and hygienic factors (milking conditions, somatic cell count (SCC), total bacteria count (TBC) and thermoduric bacteria count).
The Department of Agriculture, Food and the Marine (DAFM) is the designated competent authority for the enforcement of milk quality and safety legislation, with farm inspections conducted routinely. In addition, all Dairy Food Business Operators must be registered and approved by the DAFM and should always have an approval number on their products. Incentives are in place to encourage good dairy farming practices, which in turn have beneficial impacts on the milk quality, and the yield of dairy products and ingredients.
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The Bord Bia Sustainability and Quality Assurance Scheme conducts independent audits on milk quality. The NDC and Kerrygold Quality Milk Awards (www.qualitymilkawards.ie) is a national programme which recognises the excellent standards of pasture based dairy farming, practiced by Irish farmers. Quality Awards are rated against areas such as sustainability, environmental factors, animal health, animal welfare and farm management practices.
Who ensures the quality and safety of our milk?
The Department of Agriculture, Food and the Marine is the designated competent authority for the enforcement of milk quality and safety legislation, with farm inspections conducted routinely. These are conducted by Bord Bia under the Sustainable Dairy Assurance Standard to ensure that milk consumed, produced, distributed or marketed in Ireland meets the highest standards of food safety and hygiene and to ensure that food complies with legal requirements, or where appropriate with recognised codes of good practice.
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The dairy hygiene regulations are incorporated into the Sustainable Dairy Assurance Standard and a specific quality report can be generated from the Bord Bia Quality Assurance database on request from the Department of Agriculture, Food and the Marine.
Why does the dairy industry fund research?
As the dairy industry relies on evidence-based research to underpin its product development and communication, it is part of its corporate responsibility to provide funding for research studies that can progress scientific understanding about dairy and health. Research also helps to drive innovation in dairy products. Without funding, research on dairy would be sparse and less would be known about the food group.
Funded research is carried out by independent researchers at prominent universities and research institutions. The methodology and findings are reviewed by external scientists in the field before the results can be published in official reports or peer-reviewed journals. This ensures scientific accuracy and transparency.
Are GMOs (genetically modified organisms) used in cow feed?
Due to our climate and the large proportion of grassland, Irish cattle graze on fresh grass for up to 300 days each year. During the colder winter period, when grass stops growing, animals are housed and fed mainly grass-silage, often topped up with some meal/concentrates to ensure nutritional adequacy. As Ireland has a low indigenous grain production, these concentrates are mainly imported from outside the EU and most contain about 25 % GM ingredients. Organic farmers must source feed with no GMOs. Under EU law, all GMOs must be authorised before they can be used in food or feed. GMOs are among the most scrutinised food groups by the European Food Safety Authority to ensure that any approved GMOs are as safe as their conventional counterparts. As of 2016, 61 GMOs were authorised for marketing as food or feed in the EU. These include maize and soya, which are often used in feed. Currently, only one crop is approved for cultivation in Europe (an insect-resistant maize). Therefore, feed coming from other EU crops does not contain GMOs.
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Farmers can check the ingredients list of any feed they purchase to determine whether it contains GM ingredients. Ingredients of GM origin will be labelled to reference the source as genetically modified. Under the Sustainable Dairy Assurance Standard, the details of purchased feeds (supplier name, herd/tillage number, date of purchase, product, quantity and any other relevant information) must be recorded in the Bord Bia Farm Book.
How does the somatic cell count indicate milk quality?
Mastitis causes the somatic cell count (SCC) in milk to increase, which can affect milk composition, processibility and quality. Most milk processors prefer to purchase milk with low SCC and offer incentives to farmers for high quality milk.
The European Union currently impose a regulatory limit of 400,000 somatic cells/ml (Council Directive 92/46/EEC; SI 910, 2005) and milk that exceeds this limit must be rejected by the processor, resulting in substantial financial loss for the farmer. This directive encourages good farming practice to ensure the production of good quality milk in Ireland and across the EU.
What is the average somatic cell count of Irish milk?
Somatic cells consist almost totally (98 %) of white blood cells. These cells are naturally present in the cow’s body and their role is to destroy bacteria and try to prevent it from infecting and damaging the udder tissue. Most cows that are free from infection or have had no previous infection would be expected to have a somatic cell count of less than 100,000 cells/ml and it is widely accepted that a somatic cell count (SCC) of greater than 200,000 cells/ml indicates the presence of infection in at least one udder quarter. A high SCC in the bulk tank indicates the presence of mastitis in the herd.
While the European Union regulatory limit for bulk tank SCC is 400,000 cells/ml, in Ireland, the industry-agreed goal is that by 2020, 75 % of all Irish milk will have 200,000 cells/ml or less. In Ireland, we have seen an annual reduction in the national bulk tank SCC, and the milk recording herd SCC since 2010. In 2016, the annual average SCC of Irish milk recording herds was 186,000 cells/ml.
What is ‘pus’ and is it present in milk?
Irish consumers can be confident that the milk they consume does not contain pus and is regulated to a high standard. The misleading myth that milk contains pus arises from a misconception that pus and white blood cells are the same thing. It is important to recognise that pus, a thick, light-yellow fluid, is a different substance, that is made up of dead white blood cells and tissue debris from inflammation, that accumulates locally at the site of an infection.
It is normal for healthy, uninfected cows, just like humans, to have a low level of white blood cells circulating in their bodies, and thus small numbers will always be present in the milk. These white blood cells have a surveillance role to play in alerting the immune system to the presence of bacteria.
Does milk packaging contain any harmful chemicals?
Nowadays, the majority of milk sold in Ireland comes in a recyclable plastic container or carton. The plastic containers are most commonly made from high density polyethylene (HDPE). Milk cartons for refrigeration are mainly made from paper, in the form of cardboard, as well as thin layers of the same plastic, polyethylene.
This plastic is made from substances that are authorised for use in food contact materials. It protects the food, is lightweight and recyclable. The European Food Safety Authority is responsible for assessing the safety of substances used to make food contact materials and based on the current risk assessment, polyethylene is safe.
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Plastic containers are marked with a resin identification code (RIC) to signify the type of plastic used. The RIC for HDPE is a triangular symbol of arrows with a number 2 in the centre. These codes help to sort the different plastics to help recycling.
What is the composition of milk?
Cow’s milk that is commonly consumed in Ireland is generally composed of 87 % water. The majority of the remaining component includes the macronutrients (protein, carbohydrate and fat) and a wide range of vitamins and minerals. Cow’s milk usually contains 3.5 % protein, 4.5-5.0 % carbohydrate (lactose) and 0.3-3.6 % fat (depending on whether it is skimmed, low-fat or whole milk).
Although there is a wide range of micronutrients also present in milk, the principal ones are riboflavin, vitamin B12, calcium, iodine, potassium, phosphorus and pantothenic acid.
What nutrients are provided by milk?
Milk is a rich source calcium, protein, iodine, vitamin B2 (riboflavin) and vitamin B12. It also provides phosphorus and potassium.
Cow’s milk is designed to make a calf grow quickly and is not suitable for humans – is this true?
No. A calf, on average, consumes about 6 litres of milk per day, whereas the recommended servings of dairy for an adult equates to just 0.6 litres of milk. This is a huge difference in terms of calorie and nutrient load and therefore the nutritional and health effects are simply not the same.
Babies, such as baby calves or infants consume one food only and that is milk – their whole diet is composed of milk.
Therefore, the volume of milk that they consume in relation to their body weight is larger to ensure they meet energy and nutrient needs and in no way similar to the consumption patterns of an older child or adult. Adults ideally consume a much more varied diet with small amounts of several foods to meet their nutritional needs.
What is the difference between whole, semi-skimmed and skimmed milk?
The main difference between these milks is their fat content. Whole milk is standardised to have at least 3.5 % fat; semi-skimmed milk is standardised to have 1.5 – 1.8 % fat; skimmed milk is standardised to have no more than 0.5 % fat (both semi-skimmed and skimmed milk can be referred to as ‘low-fat’ milk).
Apart from the difference in fat and therefore energy (kcal) content, the remaining nutritional composition is largely similar.
Does milk contain added ingredients?
Plain, fresh milk is a natural dairy product, composed of a single natural ingredient – milk. Although milk is pasteurised for food safety purposes, no colours, preservatives, sweeteners or other ingredients are added.
What is fortified milk?
Fortified milk is milk that has been enriched with specific nutrients. The nutrients that are added are often based on population insufficiencies and often tailored for specific consumer categories e.g. folic acid, vitamin D, iron or protein.
Is milk naturally a good source of vitamin D?
The vitamin D content of milk naturally varies but in general, milk is not considered a good source. As vitamin D contributes to the normal absorption of calcium, it has been recognised that vitamin D can be a beneficial addition to milk. On that basis some countries choose to fortify all milks with vitamin D but this is not the case in Ireland, where the consumer can choose to purchase a vitamin D fortified milk.
What is the difference between cow, sheep and goat milks?
Although they may taste different, due mainly to variation in their diet, the nutritional composition of cow, sheep and goats’ milk is largely similar. The water content in sheep milk is lower at about 81 % compared to cow and goat milk, which are both around 87 %.
This means that per volume, sheep milk is slightly higher in fat, protein and some vitamins and minerals. However, the variability within each species can be as much as between them. Taste preference and availability make cow’s milk the top choice in Ireland.
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Goat’s milk tends to be whiter than cow’s milk due to the fact that goats are more efficient at converting the carotene from foliage into vitamin A. Carotene is the pigment from grass that makes butter yellow.
How do dairy alternatives compare to cow’s milk?
Dairy alternatives are generally derived from plant based ingredients such as soya, rice, almond, oat, coconut, hazelnut or hemp. While they are sometimes used as a replacement for cow’s milk, they are not nutritionally equivalent. The main difference is that the dairy alternatives are often fortified with calcium and vitamin B12, while dairy milk is a natural source of calcium and a matrix of other micronutrients (including riboflavin, vitamin B12, iodine, potassium and phosphorus).
Whole milk is generally higher in calories and fat than the alternatives but semi-skimmed and skimmed milk are comparable. Dairy milk is naturally higher in protein at about 3.5 %. The alternatives are generally around 0.5 % protein, with the exception of soya at around 3 %. Some alternatives have added sugar, while lactose (milk sugar) is naturally occurring. Other differences include price, number of ingredients and country of origin.
Dairy alternatives are generally more expensive and are composed of a number of ingredients from different countries. Irish milk is a single natural product, largely produced from pasture-based cows.
How is organic milk different?
Organic milk comes from cows that are farmed following an organic farming method. The nutritional differences are small and related to the pasture grazing of organic cows. Organic milk usually contains higher amounts of omega-3 fatty acids, although the absolute amount is still quite low. Therefore, this may have little effect in the context of an individual’s overall diet. Organic milk also contains about a third less iodine compared to regular milk. Iodine is an important nutrient that contributes to cognitive function. Dairy products are a significant contributor to iodine intakes in Ireland.
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Organic farming is a system of farming which avoids the use of soluble fertilisers, pesticides, feed additives and other chemicals. Most of the nutritional differences are related to the pasture grazing of organic cows. In Ireland, the majority of dairy cows are pasture based regardless of whether they are conventional or organic but organic cows generally consume more clover.
What is raw milk?
Raw milk is milk that has not undergone any heat treatment such as pasteurisation. The Food Safety Authority of Ireland and similar organisations advise against the consumption of raw milk due to the increased risk of microbial exposure (e.g. Salmonella or E.coli ). Pregnant women, young children, the elderly and people with a compromised immune system are most at risk.
What is pasteurisation?
Pasteurisation is an important and well established food safety measure, which is practiced globally. It is a simple heating process which involves heating milk to a specified temperature for a specified time period (e.g. 72°C for 15 seconds) in order to destroy harmful micro-organisms. Almost all milk available to purchase in Ireland is pasteurised.
Extra Information:
Raw milk can contain harmful bacteria and therefore, the consumption of raw (unpasteurised) milk increases the risk of developing foodborne illness.The Food Safety Authority of Ireland recommend that the sale of raw milk for direct human consumption should be prohibited in Ireland and advises that the most effective way to protect public health is to ensure that all milk is effectively heat-treated (e.g. pasteurised or boiled), especially when served to infants, children, pregnant women, older people and those with a weakened immune system or those suffering from a chronic disease.
Does pasteurisation affect the nutritional content of milk?
The temperature and duration applied in pasteurisation (usually 72°C for 15 seconds) is relatively low in that it is sufficient to destroy micro-organisms without significant destruction of the nutritional properties. Due to the fact that the impact to nutritional composition is low, pasteurised milk remains a source of important nutrients such as calcium, protein, phosphorus, potassium, iodine, vitamin B2 and vitamin B12.
What is homogenisation?
When untreated milk is stored or left to stand, gravity causes the fat globules in the milk to flocculate (separate by gravity) and naturally rise to form a cream layer at the surface; sometimes this can lead to the formation of a surface layer of congealed cream in refrigerated milk. Homogenisation is a process that prevents flocculation by breaking up the fat globules to a smaller size that can remain suspended evenly throughout the milk, producing a uniform (homogenous) consistency. This is achieved by passing the milk through small holes, under high pressure. Almost all milk available to purchase in Ireland is homogenised.
Extra Information:
Homogenisation increases the whiteness of milk because the greater number of smaller fat globules scatter light more effectively.
Does homogenisation affect the nutritional content of milk?
As homogenisation is a mechanical process, used to disperse the fat content of the milk more evenly, it changes the physical characteristics but does not alter the nutritional composition of the milk.
Extra Information:
The structural changes that occur during homogenisation involve a reduction in the fat globule size by breaking down the milk fat globule membrane. Novel research is exploring the role of the milk fat globule membrane in health.
What are the benefits of calcium?
Calcium is an essential nutrient in the body, with various roles in health: it is needed for the growth and maintenance of normal bones and teeth, it contributes to normal blood clotting, energy metabolism, muscle and nerve function. It also plays a role in the function of digestive enzymes and cell division.
Is dairy the only source of calcium?
Calcium is available in a range of foods including dairy, green leafy vegetables, tinned fish (with bones), beans and nuts. Calcium bioavailability (how well it is absorbed and used in the body) varies depending on the food source. Dairy is considered to be a bioavailable source.
Other foods may have components that can hinder calcium absorption e.g. spinach contains ‘oxalates’. Considering the amount of calcium provided by a typical serving of these other foods, it would be challenging to meet daily calcium requirements without dairy. Some milks are fortified with vitamin D, which also contributes to normal calcium absorption.
Animals like elephants, giraffes, rhinos, gorillas don’t need to drink milk to get the calcium they need. They get it from green leafy vegetables. Should humans do the same?
It is obvious that humans look very different to these animals on the outside but our physiology is also quite different to them on the inside. The human digestive system is omnivore, whereas these animals are herbivores, which means our ability to consume and digest various foods is not the same. There are several differences but the main one is that humans principally digest food using enzymes and herbivores principally digest food using fermentation. Our nutritional requirements and ability to absorb nutrients is therefore quite different, so naturally our diets should be different too.
Gorillas, for example, have a much greater capacity to break down plant materials compared to humans, because their colon is proportionately much bigger and better at microbial fermentation, which helps to break down the cellulose and organic compounds in plants. Elephants must spend most of their day eating to acquire the amount of calcium they need. They also have a large caecum, which helps to break down a large volume of fibrous foliage that would be too course and indigestible for humans.
It is very important for us to include green leafy vegetables in our diet but it is quite challenging for humans to get all the calcium they need from plants alone. Some healthy plant foods also contain substances which reduce calcium absorption, for example phytic acid in foods such as wholegrains or beans and and oxalic acid in spinach or rhubarb. To get the same amount of calcium that is in a 250 ml glass of milk, a person would need to eat either 63 Brussels sprouts, 550 g of cabbage or 900 g of spinach! Several leading health organisation recognise dairy as one of the best sources of dietary calcium and that is why it is included in dietary recommendations across the world.
Does a plant-based diet lower calcium requirements?
Recommendations for calcium requirements for the population are devised by panels of leading Nutrition and Scientific experts. They are based on age and life stage needs, but not dietary pattern choice. Therefore, the official dietary guidelines do not suggest lower calcium requirements for those following plant-based or vegan diets. In addition, the presence of oxalic, phytic and uronic acids in some plant foods decreases the bioavailability of calcium, as these compounds inhibit calcium absorption.
What are the benefits of riboflavin?
Milk is a rich source of riboflavin (also called vitamin B2). Riboflavin contributes to the maintenance of normal vision, skin, red blood cells and mucus membranes. It also contributes to normal energy and iron metabolism; protection from cell damage; reduction of tiredness and fatigue; and functioning of the nervous system.
What are the benefits of vitamin B12?
Milk is a rich source of vitamin B12 (sometimes called cobalamin). This vitamin contributes to normal energy metabolism, functioning of the nervous system and immune systems, red blood cell formation, cell division, reduction of tiredness and fatigue, homocysteine metabolism and psychological function.
Extra Information:
Vitamin B12 is generally only found in foods of animal origin.
What are the benefits of phosphorus?
Milk is a source of phosphorus. Phosphorus is needed for the normal growth and development of bones in children and contributes to the maintenance of normal bones and teeth across all age groups. It also assists in energy metabolism and the functioning of cell membranes.
What are the benefits of potassium?
Milk is a source of potassium. Potassium contributes to the normal functioning of the nervous system, normal muscle function and the maintenance of normal blood pressure.
What are the benefits of iodine?
Milk is a rich source of iodine. Iodine contributes to normal cognitive function, energy metabolism, functioning of the nervous system, normal skin and normal thyroid function. Iodine also contributes to normal growth in children.
Is milk naturally a good source of vitamin D?
The vitamin D content of milk naturally varies but in general, milk is not considered a good source. As vitamin D contributes to the normal absorption of calcium, it has been recognised that vitamin D can be a beneficial addition to milk. On that basis some countries choose to fortify all milks with vitamin D but this is not the case in Ireland, where the consumer can choose to purchase a vitamin D fortified milk.
What is lactose?
Lactose is the naturally occurring milk sugar. Like all sugars, it belongs to the carbohydrate family. It is a disaccharide, composed of galactose and glucose. Cow’s milk typically contains approximately 4.8 g of lactose per 100 ml.
Does milk contain sugar?
Milk contains the naturally occurring sugar, lactose (approximately 4.8 g per 100 ml). Generally sugar is not added to milk unless specified in the ingredients list e.g. in flavoured milks. Nutritionally, lactose is not classified in the same category as ‘free’ or ‘added’ sugars.
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Both the Scientific Advisory Committee on Nutrition (SACN) and the World Health Organisation (WHO) have focused on restricting added or free sugars, generally defined as ‘all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer, plus sugars naturally present in honey, syrups and unsweetened fruit juices’. The naturally occurring sugar present in milk (lactose) does not fall into this category, yet it must be declared as ‘sugar’ on the nutrition information label.
What is lactose intolerance?
Lactose intolerance is a non-allergic food hypersensitivity that results from a reduced ability to digest lactose, the primary sugar naturally present in cow’s milk. In most cases it has a genetic component and the prevalence varies worldwide. In Ireland, the prevalence is low, with approximately 4-5 % of the population affected.
Extra Information:
Depending on the level of tolerance, most people can consume some lactose, typically a daily amount of 12-15 g. A 200 ml glass of milk contains approximately 9-10 g lactose, while the amounts in yogurt and cheese is considerably less – 5.9 g in 125 ml pot of plain whole milk yogurt and 0.03 g in 25 g of cheddar cheese.
Why is milk popular amongst sports people?
Milk is a source of many nutrients which are relevant for sports people. Milk provides carbohydrate (lactose) which supplies energy; calcium, protein and phosphorus, which contribute to normal bone health; protein for the growth and maintenance of muscles; iodine, vitamin B12 and riboflavin to support energy release. As it is a fluid with naturally occurring electrolytes (e.g. potassium) it can be consumed as part of the hydration routine after exercise.
Milk is an affordable and widely accessible beverage choice, as it is a common commodity in most home fridges and available in every local shop nationwide. Milk is also used by many sports people as a convenient and versatile drink, which can be consumed on its own or blended with fresh fruit to create a post-exercise smoothie.
How can milk help with exercise recovery?
Adequate recovery following intense exercise is essential in order to perform well in subsequent training sessions, a match or competition. Milk is a convenient, accessible and affordable drink to consume after exercise.
Three key considerations for recovery after exercise are:
REFUEL: Milk contains lactose, a carbohydrate which is the main fuel burned during exercise
REPAIR: Milk provides protein (casein and whey) which contributes to normal muscle growth and maintenance
REHYDRATE: Milk is a fluid (approx. 87 % water) and contains electrolytes such as potassium.
Is milk good for re-hydration?
As water and electrolytes are lost during exercise (via sweat), replacing them with a rehydration routine after sport can be helpful. Milk is a fluid (approx. 87 % water) and contains electrolytes such as potassium so it can be a convenient choice for sports people. The rehydration properties of skimmed milk is an exciting area in sports nutrition research.
Is milk good for muscle recovery?
As intense exercise naturally promotes muscle breakdown, it is important to recover well after exercise so that muscles can repair. Protein contributes to the growth and maintenance of muscles and this is why athletes often consume protein rich foods or drinks after exercise. Milk is rich in protein (mainly casein and whey) and it contains all of the essential amino acids (building blocks of protein) our body needs.
Will milk help me to build muscle?
Building muscle requires sufficient stimulation e.g. resistance exercise; as well as a healthy, balanced diet that provides adequate energy and nutrients such as protein. Milk can contribute to both energy and nutrient intake and is rich in ‘complete’ protein, a type of protein that contains all of the essential amino acids (building blocks of protein) our body needs. Therefore it can be a convenient and affordable source of nutrients for those participating in exercise training.
Is there a role for chocolate milk in sports nutrition?
Low-fat chocolate milk can be a popular option among sports people after an intense exercise session.
Three key considerations for recovery after exercise are:
REFUEL: Carbohydrate is the main fuel burned during exercise and chocolate milk contains added sugar, which means that it has higher carbohydrate than plain milk
REPAIR: Both plain and chocolate milk provide protein (casein and whey) which contributes to normal muscle growth and maintenance
REHYDRATE: Milk is a fluid (approx. 87 % water) and contains electrolytes such as potassium.
Chocolate milk is also considered a palatable option after exercise as well as being a convenient, accessible and affordable. As with all sweetened products, they should be consumed in moderation, as part of a healthy, balanced diet.
What are whey proteins?
Whey proteins are a collection of globular proteins present in whey (whey is produced when milk is separated into solid curds and liquid whey e.g. in cheese making). Whey proteins account for about 20 % of the total protein in cow’s milk (about 0.65 g per 100 ml). It also contains the Branched Chain Amino Acid (BCAA) leucine, which makes whey protein a valuable ingredient in the sports nutrition industry.
What is casein?
Caseins are a collection of phosphoproteins, making up approximately 80 % of the protein fraction in cow’s milk. They are an important component of cow’s milk as they stabilise and transport essential nutrients such as calcium and phosphorus.
Do athletes need protein supplements?
Generally, all of the energy and nutrients we need can be provided by a healthy, balanced diet – with no need for supplement use unless a deficiency is identified. Protein is an important nutrient for sports people as it contributes to muscle growth and maintenance. Protein is provided in the diet by a number of foods such as meat, fish, milk, yogurt, cheese, eggs, nuts, seeds and pulses.
Athletes may find protein supplements useful and convenient on occasions where food sources are not readily available or if there is little time between sessions e.g. a tournament. If training at a competitive or intense level, a sports dietitian can offer advise on supplement use depending on individual needs. For those under the age of 18 years, supplements are not advised and all nutrient needs should be met from dietary intakes.
What is the difference between protein milk and protein supplements?
Generally, ‘protein milk’ contains additional milk protein (composed of approximately 80 % casein and 20 % whey) and this increases the protein content from approximately 3.5 % in regular milk to 5 % in protein milk. Apart from this, ‘protein milk’ reflects a similar nutrient profile to regular milk, unless other additional ingredients are added such as flavours (these will be stated in the ingredients list).
Protein supplements, which usually are in powdered form, can be varied with many varieties on the market. Those providing milk protein may be either casein or whey isolate which provide only the specified protein constituent; alternatively casein or whey concentrate may include additional ingredients.
Is milk a good source of protein?
Milk is rich in protein, generally containing 3.5 g per 100 ml (7 g in a typical 200 ml serving). The protein breakdown of milk is approximately 20 % whey and 80 % casein.
What are the benefits of dairy protein?
Protein contributes to the growth and maintenance of muscles and the maintenance of normal bones. The protein in milk is considered a ‘complete’ protein as it contains all of the essential amino acids. These are the building blocks that the body uses for growth and repair.
What are whey proteins?
Whey proteins are a collection of globular proteins present in whey (whey is produced when milk is separated into solid curds and liquid whey e.g. in cheese making). Whey proteins account for about 20 % of the total protein in cow’s milk (about 0.65 g per 100 ml). It also contains the Branched Chain Amino Acid (BCAA) leucine, which makes whey protein a valuable ingredient in the sports nutrition industry.
What is casein?
Caseins are a collection of phosphoproteins, making up approximately 80 % of the protein fraction in cow’s milk. They are an important component of cow’s milk as they stabilise and transport essential nutrients such as calcium and phosphorus.
What type of milk is best for infants?
Breast milk is the best choice for infants where possible. The World Health Organisation advise exclusive breastfeeding up to 6 months. Infant formula is the only recommended suitable alternative to breast milk for infants up to 6 months of age. Cow’s milk is not recommended until after the age of 1 year. At this point, whole milk is the most suitable option and low-fat milk can be introduced after the age of 2 years.
Why do humans consume milk after weaning?
Throughout evolution, humans have made many discoveries and innovations which have altered our ability to preserve food or enhance our nutritional intake. Examples include marinating, pickling and cooking. Using cow’s milk as a food source is just another clever practice that humans discovered.
The consumption of milk before and after weaning are two different scenarios. Like all mammals, new-born babies consume only milk, usually their own mother’s which they gradually give up, once they are fully weaned onto a mixed adult diet. Cow’s milk is not suitable for infants and is generally not introduced to the human diet until 1 year of age, where it serves as a nutritious food, along with other animal products such as meat, fish and eggs. The benefits of consuming dairy beyond weaning is evident in human evolution. It is estimated that milk drinking began around 7,500 years ago in central Europe and scientists have suggested that it was a survival advantage to be able to continue digesting milk for its rich nutrient content. It is referred to as ‘natural selection’, which resulted in a change in human gene expression that enabled people to continue producing the enzyme to digest milk. The gene to produce lactase, an enzyme involved in milk digestion, is generally ‘switched off’ in mammals shortly after weaning, when they stop consuming milk. However, this genetic adaption means that the gene could stay ‘switched on’ and the trait is seen in parts of the world where dairy farming evolved. Individuals without this genetic trait can still digest smaller amounts of dairy foods and there is a wealth of research which suggests that dairy is a valuable addition of the diet across the life stages.
What type of milk is best for children?
In accordance with the Department of Health’s guidelines, cow’s milk is not recommended until after the age of 1 year. At this point, whole milk is the most suitable option and low-fat milk can be introduced after the age of 2 years. Skimmed milk is not advised until after the age of 5 years, due to the increased calorie requirements at this growing stage. From this point on whole, low-fat and skimmed milks are all suitable choices depending on individual preference and needs of the child.
Why do teenagers need more calcium?
The period from 9-18 years is a critical phase of bone growth and development. These years provide a unique opportunity to maximise bone quality for life. Calcium is among the essential nutrients needed for this process and requirements are therefore increased during this life stage. Milk, yogurt and cheese are a sources of calcium, protein and phosphorus, which contribute to the maintenance of normal bones. Hence the recommendations for this age group are increased to 5 servings per day (as opposed to 3 servings for other age groups).
Extra Information:
In Ireland, 42 % of girls and 23 % of boys aged 13-17 years have inadequate calcium intakes (IUNA, 2008).
Do adults need dairy in their diet?
There is some speculation that milk is not needed in the diet after weaning, as nutrients become available from other foods. This speculation is partly supported by the fact that after weaning, some people have a reduced ability to digest lactose, the carbohydrate component of milk.
However, milk is recognised as a nutritious food and many populations have actually genetically evolved so that they continue to digest lactose and benefit from milk’s nutrients throughout life. In addition, dairy products are a component of the Department of Health’s Healthy Eating Guidelines, with 3 servings from the ‘milk, yogurt and cheese’ food group recommended each day. Dairy products are well recognised as a source of calcium.
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The genetic trait that enables people to digest lactose, known as lactase persistence, is recognised as an ‘evolutionary advantage’, that arose in populations that farmed dairy animals. The consumption of milk provided an advantage in nutritional acquisition as dairy foods provide a wide range of vitamins and minerals. Lactase persistence is quite high in Ireland, at about 95-96 % of the population (this means that lactose intolerance is only 4-5 % in Ireland).
How can dairy contribute to healthy ageing?
An important aspect of healthy ageing is the preservation of muscle and bone mass. This can help to delay the onset of age-related conditions such as sarcopenia (muscle loss) and osteoporosis (bone weakening). Although there are many factors which can contribute to these conditions, diet and exercise can play an important role in their prevention.
Dairy products provide a source of both protein and calcium, which are important nutrients for the maintenance of normal muscle and bone health.
How can dairy address nutritional needs for the elderly?
Maintaining strong muscles and bones can help to preserve vitality and independence in the elderly. Dairy products provide a source of both protein and calcium, which are important nutrients for the maintenance of normal muscle and bone mass. In addition, dairy products are both affordable and versatile sources of these nutrients, which can be consumed across various meals and snacks. Many dairy products do not require cooking and their soft texture can make them a convenient, easy to eat source of protein for elderly people, particularly those at risk of malnutrition.
Why are dairy products important for vegetarians?
There are different types of vegetarian diets but in the main, vegetarians abstain from the consumption of any meat, including red meat, poultry, fish or any other animal flesh products. Given that meat is a source of dietary protein, in its absence, dairy becomes an important source for vegetarians. It gives a vegetarian diet variety and also provides important nutrients such as calcium, riboflavin, vitamin B12, iodine, potassium and phosphorus.
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Vitamin B12 is generally only found in foods of animal origin, which means that dairy and eggs are an important source for lacto-ovo-vegetarians (a vegetarian diet that includes dairy and eggs).
Are vegan diets healthier?
Vegan diets can be healthy, but due to the fact that they exclude all animal products such as meats, eggs and dairy, it is more challenging for a vegan diet to meet the daily requirement for all nutrients, without supplementation. Vegans often need to supplement with vitamin B12 and iron to avoid anaemia.
Vitamin B12 is generally only found in foods of animal origin, which means that vegans are at high risk of vitamin B12 deficiency, without supplementation. Additionally, by consuming only plant proteins vegans may find it more challenging to obtain all of the essential amino acids, which are more readily available in animal foods. Animal proteins are considered to be ‘complete’ proteins because they generally contain all of the essential amino acids that our body needs.
Extra Information:
A healthy diet is one that meets all of the nutritional needs of the individual consuming that diet. A varied diet, rich in fruit and vegetables, with a wide range of unprocessed foods provides a range of nutrients and therefore increases the chances of meeting all nutritional requirements.
What happens if I exclude dairy from my diet?
Dairy foods, such as milk, yogurt and cheese are well recognised as sources of essential nutrients. Excluding or limiting dairy products from the diet may compromise intakes of many vitamins and minerals, particularly calcium and iodine. The decision to exclude any food group from the diet should be taken in consultation with a medical expert, such as a registered dietitian.
How do dairy alternatives compare to cow’s milk?
Dairy alternatives are generally derived from plant based ingredients such as soya, rice, almond, oat, coconut, hazelnut or hemp. While they are sometimes used as a replacement for cow’s milk, they are not nutritionally equivalent.
The main difference is that the dairy alternatives are often fortified with calcium and vitamin B12, while cow’s milk is a natural source of calcium and other micronutrients (including riboflavin, vitamin B12, iodine, potassium and phosphorus). Whole-milk is generally higher in calories and fat than the dairy alternatives but low-fat and skimmed milk are comparable. Cow’s milk is naturally higher in ‘complete’ protein at about 3.5 %. The alternatives are generally around 0.5 % plant protein, with the exception of soya at around 3 %. Some alternatives have added sugar, while milk naturally contains lactose, a milk-sugar. Other differences include price, number of ingredients and country of origin.
Dairy alternatives are generally more expensive and are composed of a number of ingredients from different countries. Irish milk is a single natural product, produced from pasture-based cows
What should I do if I can’t consume dairy?
Any condition that prevents the consumption of dairy should be diagnosed and managed by a registered clinician so as not to compromise nutritional intake. For those that cannot consume dairy it is usually only due to cow’s milk protein allergy. Milk allergies are most common in young children (prevalence 2-3 %) but usually disappear by the time they reach 3-5 years.
The other condition in which dairy is often excluded is lactose intolerance (reduced ability to digest the natural milk sugar, lactose). However, depending on the level of intolerance, most people can consume some lactose, typically a daily amount of 12-15 g. A 200ml glass of milk contains approximately 9-10 g lactose, while the amounts in yogurt and cheese is considerably less – 5.9 g in 125 ml pot of plain whole milk yogurt and 0.03 g in 25 g of cheddar cheese.
What dietary advice should I trust?
It is vital that personalised dietary advice comes from trained, qualified professionals. Even medical doctors need to refer patients to registered nutritionists or dietitians who work alongside them, as they themselves are not extensively trained in this area. General dietary advice should come from official health organisations such as the Department of Health, the Irish Nutrition and Dietetic Institute, the Irish Heart Foundation; and global organisations such as the International Osteoporosis Foundation or The World Cancer Research Fund. Advice from such organisations can be trusted as it is delivered from expert panels that assess the totality of up-to-date research and is therefore much more trustworthy and robust than single studies or personal theories proposed by individual practitioners.
Is the Food Pyramid sponsored by the National Dairy Council?
No. In Ireland, the Food Pyramid is developed by a working group of experts in nutrition and the National Dairy Council is not involved nor has any input into these guidelines.
To develop the healthy eating guidelines, the Department of Health involved a working group with representation from the Health Promotion Unit, Healthy Ireland and the Health Service Executive; together with S afe food, the Food Safety Authority of Ireland (FSAI), the Irish Nutrition and Dietetic Institute (INDI) and the Health Research Board. A sub-group of independent dietitians and nutritionists also participated in the working group. ( https://www.hse.ie/eng/about/who/healthwellbeing/our-priority-programmes/heal/food-pyramid-images/foodforlifefoodpyramidrationale2016.pdf )
What are the dietary recommendations for milk, yogurt and cheese?
The Department of Health’s Food Pyramid recommends 3 servings from the ‘milk, yogurt and cheese’ food group each day as part of a healthy, balanced diet. Between the ages of 9-18 years, 5 servings per day are recommended due to the increased calcium requirements at this life stage.
What are the dietary recommendations for butter and cream?
Although butter and cream are dairy products, a distinction is made in the dietary guidelines between them and the ‘milk, yogurt and cheese’ food group. Butter and cream are renowned for their delicious taste but due to their higher fat and lower calcium content, the advice is to consume sparingly as part of a balanced diet.
What happens if I exclude dairy from my diet?
Dairy foods, such as milk, yogurt and cheese are well recognised as sources of essential nutrients. Excluding or limiting dairy products from the diet may compromise intakes of many vitamins and minerals, particularly calcium and iodine. The decision to exclude any food group from the diet should be taken in consultation with a medical expert, such as a registered dietitian.
Is it natural to drink milk from another species?
There are many practices that are unique to humans, such as cooking meals, driving cars and writing books; but humans are not the only species to consume the milk of another. All species instinctively seek out nutritious food. It is naturally innate and central to survival. Access to food for any animal is determined by their ability and intellect. For example, a vulture and a lion will both eat a gazelle but they use different skill sets to access it. Around 7,500 years ago, humans realised that they could milk certain animals to access a rich source of nutrients and this is how dairy farming began. Other animals don’t have the ability or intellect to milk another species but when they have access to milk, many will readily consume it. Typical examples of this are domestic cats and wild birds.
Is milk fattening?
Milk is considered to be a nutritious component of a healthy balanced diet. Whole milk is standardised to have at least 3.5 % fat; semi-skimmed milk is standardised to have 1.5 – 1.8 % fat; skimmed milk is standardised to have no more than 0.5 % fat (both semi-skimmed and skimmed milk can be referred to as ‘low-fat’ milk). A standard 200 ml serving of semi-skimmed milk contains 92 kcal.
Are dairy products fattening?
Foods with a high calorie or fat content are often referred to as being ‘fattening’. However, individual foods should not be categorised as fattening without taking into consideration how much of the food is consumed and what the overall diet is composed of. The number of calories and nutrients per serving of a food is also an important factor. Weight gain is directly linked to an overconsumption of calories. A 200 ml glass of semi-skimmed milk provides just 92 kcal and 3.4 g of fat. This equates to less than 5% of both the calories and fat in a standard 2000 kcal diet.
Therefore, dairy foods can be consumed as part of balanced diet, without being ‘fattening’. For example, the Department of Health recommend three servings from the milk, yogurt and cheese food group each day, with ‘low-fat’ options encouraged. Serving sizes are also recommended e.g. 200 ml milk, 125 g yogurt or 25 g cheese. Higher fat products such as butter and cream should be used sparingly as they are higher in calories, but they can still be enjoyed as part of a healthy diet when used in moderation.
Extra Information:
The fat and calorie content of a typical 200 ml glass of whole milk is 7 g (3.5 % fat) and 126 kcal. A typical 125 ml pot of low-fat plain yogurt contains approximately 1.25 g fat and 71 kcal. A typical 25 g serving of hard cheese contains under 9 g of fat and approximately 104 kcal. The fat content of cream varies, usually between 20 to 50 % and the fat content of butter is approximately 80 % (5 g serving contains 4 g fat and 37 kcal).
Are dairy fats good or bad?
Fat is an essential component of a healthy diet as it is needed for a number of processes within the body including brain function, cell structure and absorption of important vitamins. Viewing dairy fats as either ‘good’ or ‘bad’ does not take into consideration that we consume foods rather than single nutrients.
Dairy fats are usually consumed with a matrix of other nutrients in foods such as milk, yogurt and cheese. In addition, dairy fat has a complex composition, made up of many different varieties of fat; for example, 100 ml whole milk consists of approximately 2.3 % saturated fat, 1 % mono-unsaturated fat and 0.1 % poly-unsaturated fat. Therefore, due to their complex composition, their impact on health is more dependent on how much is consumed and from which food. Given that fat is high in calories however, the dietary guidelines still advise people to choose low-fat dairy products.
Does dairy contain trans fats?
Trans fats in the diet arise from two main sources: industrially produced trans fats, which are present in foods such as some margarine, fast-food, commercially fried foods and baked goods; and ruminant trans fats (produced naturally by bacteria in the gut of ruminant animals such as cows and sheep), which are present in foods such as dairy products and meat. Trans fats, particularly at high levels of intake, have long been negatively associated with cardiovascular health. While this remains true for industrial trans fats new research about the association between naturally occurring ruminant trans fats in the diet and cardiovascular disease risk is emerging.
What is CLA (Conjugated Linoleic Acid)?
CLA (Conjugated Linoleic Acid) is a naturally occurring fatty acid found in cow’s milk and is made up of a group of isomers of linoleic acid (omega-6). The cis-9, trans-11 isomer (rumenic acid) is the predominant isomer in foods and accounts for up to 90 % of total CLA found in dairy products. Dairy products are the richest dietary source of CLA, providing 70 % of intakes, compared to 25 % from beef and smaller amounts from other ruminant sources. The amount of CLA in milk and dairy foods can be influenced by feeding practices, with cows that are grass-fed producing 300-500 % more CLA than those grain-fed. This is of particular relevance to Irish dairy, where cattle graze on grass for up to 300 days each year.
Extra Information:
While some research has indicated a number of potential health benefits of CLA and while it has been marketed as a nutritional supplement, the existing evidence is inconclusive and currently no authorised health claims exist for CLA.
What do Irish cows eat?
Due to our climate and the large proportion of grassland, Irish cows graze on lush green grass for up to 300 days each year. A dairy cow, like other animals, must eat a balanced diet with enough nutrients to maintain her own growth as well as milk production and when relevant, the needs of a growing foetus. Therefore, the amount a cow needs to eat will vary across the year.
During the colder winter period, when grass stops growing, animals are housed and fed mainly grass-silage, often topped up with some meal/concentrates. These are often fortified with vitamins, minerals and trace elements. The choice of concentrate will be made based on the energy and protein needs of the cow, with common ingredients including barley, wheat, maize, soya, molasses, sugar beet, rapeseed meal or sunflower meal.
Are there additives in cow feed?
Concentrates for dairy feeding come in a variety of different individual ingredients, descriptions and forms. The choice of concentrate will be made based on the energy and protein needs of the cow, with common ingredients including barley, wheat, maize, soya, molasses, sugar beet, rapeseed meal or sunflower meal.
Only animal proteins derived from milk, egg and non-ruminant gelatine may be used in dairy feeds. Feeds are available that have been untreated but some have additives such as ammonia, propionic acid or sodium hydroxide, which serve as preservatives and are approved ingredients.
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As indicated in the Sustainable Dairy Assurance Standard, feedstuffs, other than farm to farm cereal/fodder purchases, must only be sourced from suppliers approved by the competent authority and in accordance with the Feed Quality Assurance Scheme.
Are cows treated with artificial hormones?
Unlike some other jurisdictions, in Ireland and the European Union, there is a total ban on the use of hormones for milk stimulation or growth promotion in farm animals, including dairy cows. They are banned under EU Directive 81/602/EEC and include substances such as oestradiol 17β, testosterone, progesterone, zeranol, trenbolone acetate and melengestrol. Use of such substances is a criminal offence with strict legal penalties.
The Department of Agriculture, Food and the Marine is the designated competent authority for the enforcement of milk quality and safety legislation, with farm inspections conducted routinely.
Extra Information:
Some substances with a hormonal action are approved for therapeutic use in Ireland. These reproductive medicines require a veterinary prescription, and documentation must be available to show they were used under veterinary supervision. They are not used for the purpose of milk production, and are typically targeted at a small proportion of cows that have been diagnosed with reproductive problems that require therapy (ovarian cysts, anoestrous, uterine infection).
Although uncommon in Ireland, hormonal treatment can be used for the synchronisation of breeding in maiden (non-milking) heifers. Routine induction of calving is prohibited under the Sustainable Dairy Assurance Standard.
Are cows treated with antibiotics?
Animals, like humans, need medical intervention from time to time in order to combat infections or other illnesses. Only authorised remedies that carry a Veterinary Product Approval or European Medicines Evaluation Agency approval number are permitted for use in food producing animals. Veterinary medications, such as antibiotics, are available to dairy farmers by veterinary prescription only. Where they are used, specific withdrawal periods are designated to ensure that milk from antibiotic-treated cows does not enter the food chain. As a further precaution, milk is tested for antibiotics following collection from the farmer. In the event of detection, the milk is prohibited from entering the processing plant and disposed of.
The Department of Agriculture, Food and Marine (DAFM) conduct routine farm inspections and has a veterinary inspectorate that is responsible for the implementation of a national milk residue monitoring plan, as required under EU directive 96/23/EC. For these reasons, the risk of ever buying milk which contains antibiotics is extremely low.
How often are cows milked?
During their milking season, cows are usually milked twice a day, seven days a week. Most farms milk their cows early morning and late afternoon e.g. 7 am and 4 pm. A small number of Irish dairy farmers only milk cows once per day. Milk production in Ireland is split into two cycles: summer or winter and cows only supply milk for one of these cycles (typically 9-10 months of the year).
How much milk do dairy cows produce?
Lactation yield is the amount of milk produced by a cow over a full lactation cycle. A full lactation cycle is approximately 9-10 months in duration and can be divided into three sections; early, mid and late lactation, followed by a 2-3 month dry period. Lactation yield will vary greatly throughout these four periods. During early lactation a cow will typically produce 12-25 litres of milk/day, by mid lactation a cow will reach its lactation peak of approximately 35 litres of milk/day.
A reduction in milk yield occurs during late lactation and finally when yields drop to 8-9 litres/day the drying off period commences. On average, a dairy cow can give up to 28 litres of milk/day. Factors affecting milk yield include breed (the Holstein Friesian breed produce the highest yield), lactation number (animals typically reach their peak yield at their 4th/5th lactation) and management factors (frequency of milking, nutrition).
Do cows get a break from milking?
Milk production in Ireland is split into two cycles: summer or winter – and cows only supply milk for one of these cycles (the majority are in the summer cycle while grass is growing). For example, the ‘summer cycle’ cow in Ireland is brought into pregnancy around May and continues to produce milk until the drying off period around October/November. This allows between two and three months break of non-milking before calving and is an important phase for the cow. It ensures that she can prioritise her own body condition in advance of calving, and allows the mammary tissue to naturally replenish itself, before producing milk again in the next lactation. This time can also give the farmer and/or the milker a break.
How is the health of dairy cows monitored?
Ensuring optimal health across the herd is central to the production of high quality milk. This begins with the farmer who takes the primary role in monitoring the health and behaviour of their herd each day. The Department of Agriculture, Food and Marine (DAFM) in collaboration with Animal Health Ireland and teagasc provide a range of resources to guide farmers in this area. Parameters that can be used to evaluate health status of cows include condition (e.g. eye brightness, body weight changes, coat and hoof quality); behaviour (healthy cows appear bright, alert and are curious about their environment); and maintenance of normal milk production. The farmer will also regularly check for signs of infection, such as raised body temperature or swelling. The farmer is advised to contact his local vetinary practitioner if any abnormalities are identified. Another indictor of overall herd health is the routine analysis that is performed at the processing plant before the milk can enter the food chain. If any significant abbormalities are detected the milk will be rejected and further investigations must then be carried out on the farm site.
The Department of Agriculture, Food and the Marine schedules a TB screening programme, whereby all herds must be tested at least once every 12 months. The schedules are assigned to private veterinary practitioners in phases throughout the year to ensure all herds are tested by an independent expert. These visits and other DAFM inspections provide an additional opportunity to identify indicators of poor herd health.
What is mastitis?
Mastitis is a disease that can affect the mammary gland of any mammal, including humans. In cows, this disease arises when bacteria enter the udder and establish an infection. Clinical mastitis infections usually present with visible abnormalities in the milk, the udder may be hot, swollen and painful and the animal may have an elevated body temperature. A raised somatic cell count, without any clinical symptoms can be used to identify sub-clinical mastitis. Mastitis can become a herd problem if a lot of the cows become infected. It impacts on animal welfare, milk quality, value and production.
Early detection of mastitis is important to avoid any damage to the cow or the spread of infection to other cows in the herd. Procedures to detect early cases of mastitis include visual examination of the foremilk, measurement of the somatic cell count and the Californian Mastitis Test. Clinical cases of mastitis can be treated with antibiotics under the direction of a veterinarian. The best way to avoid mastitis is through strict farming protocols for good milking hygiene.
Extra Information:
CellCheck is the national mastitis control programme, coordinated and facilitated by Animal Health Ireland. The building blocks of the CellCheck programme include the CellCheck Farm Guidelines for Mastitis Control, the development of service provider training and farmer workshops.
Cows with mastitis not only produce milk with more somatic cells, they also produce milk containing less casein, less fat, more whey proteins, more salt and more damaging enzymes. Such milk is not desirable for processors because it reduces the shelf life of dairy products, diminishes the quality and reduces the yield of the product, particularly cheese. Cows with mastitis, both clinical and subclinical, also produce less milk which can have a significant impact on farm profitability.
What is lameness?
Lameness is a condition that affects a cow’s ability to walk. A lame cow is usually unwilling or slow to place one or more hooves on the ground and is likely to be near the back of the herd when walking to be milked. In Ireland, depending on time of year between 4-7 % of cows present with moderate lameness. Lameness can impact the cow’s overall health, fertility and risk of mortality.
The treatment of lameness largely depends on the cause, with causes including infections or injuries in or around the hoof or overgrown/misshapen claws. Routine hoof trimming and the provision of clean, dry and comfortable walking/lying areas can help to limit the occurrence of the condition. Mobility scoring provides a standardised way for farmers to regularly assess their herd for lameness, allowing them to promptly identify and deal with early cases of lameness and benchmark progress.
What is Johne’s disease?
Johne’s disease is an infectious bacterial disease of cattle and other ruminants. The infecting bacteria is known as MAP. Cattle usually become infected during the early weeks of life following the consumption of milk or food contaminated with the bacteria, which are shed in the dung or milk of infected adult cattle. Infection develops slowly (months to years) and the signs of disease vary depending upon the stage of infection but begin with reduced productivity followed by weight loss, scour and ultimately emaciation and death.
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It has been speculated that the MAP ( Mycobacterium avium subsp. paratuberculosis ) bacteria that causes Johne’s Disease in cattle is also associated with the human disease, Crohns. However, the current evidence does not support a causal relationship. In addition, pasteurisation is a well established food safety measure, which is implemented nationally to reduce potentially harmful bacteria that could naturally be present in milk.
Is the somatic cell count of milk an indicator of a cow’s health?
As the somatic cell count (SCC) is an indicator of infection, it is an acceptable indicator of a cow’s udder health, particularly in relation to the presence of mastitis. However, a more comprehensive assessment of a cow’s health should take many other factors into consideration such as physical appearance (e.g. demeanour, body weight, shape, coat appearance, and gait), growth rate, biochemical analysis, milk yield and stool consistency.
What is ‘pus’ and is it present in milk?
Irish consumers can be confident that the milk they consume does not contain pus and is regulated to a high standard. The misleading myth that milk contains pus arises from a misconception that pus and white blood cells are the same thing. It is important to recognise that pus, a thick, light-yellow fluid, is a different substance, that is made up of dead white blood cells and tissue debris from inflammation, that accumulates locally at the site of an infection.
It is normal for healthy, uninfected cows, just like humans, to have a low level of white blood cells circulating in their bodies, and thus small numbers will always be present in the milk. These white blood cells have a surveillance role to play, and will alert the immune system to the presence of bacteria.
Are cows treated with antibiotics?
Animals, like humans, need medical intervention from time to time in order to combat infections or other illnesses. Only authorised remedies that carry a Veterinary Product Approval or European Medicines Evaluation Agency approval number are permitted for use in food producing animals. Veterinary medications, such as antibiotics, are available to dairy farmers by veterinary prescription only. Where they are used, specific withdrawal periods are designated to ensure that milk from antibiotic-treated cows does not enter the food chain. As a further precaution, milk is tested for antibiotics following collection from the farmer. In the event of detection, the milk is prohibited from entering the processing plant and disposed of.
The Department of Agriculture, Food and Marine (DAFM) conduct routine farm inspections and has a veterinary inspectorate that is responsible for the implementation of a national milk residue monitoring plan, as required under EU directive 96/23/EC. For these reasons, the risk of ever buying milk which contains antibiotics is extremely low.
What is ‘disbudding’ ?
Disbudding is the removal of horn buds on calves to prevent their horns from growing and is carried out to: reduce animal injuries and damage to hides; improve human safety; reduce damage to facilities; and to facilitate transport and handling. Disbudding is also necessary to comply with Regulations under the Diseases of Animals Act, (1966) which prohibits the sale or export of horned animals.
Disbudding procedures must be carried out in compliance with the Protection of Animals (Amendment) Act (1965). It is advised that a cauterisation method (i.e. using a heated disbudding iron) is used to remove the horn buds and in a custom-built calf dehorning crate to minimise stress to the calf and for optimum safety to the operator. Thermal cautery is permitted up to 28 days, under S.I. 127 of 2014.
It is illegal to disbud calves over 14 days old without using a local anaesthetic, which can only be administered by a vet or in the vet’s immediate presence. Those performing disbudding of calves or should be trained and competent in the procedures and be able to recognise the signs of complications.
What is the average lifespan of an Irish dairy cow?
The maximum lifespan of a dairy cow can be around 20 years. However, the lifespan of cows used for commercial milk production is generally 5-6 years as they usually progress to the beef supply chain following 4-5 lactation cycles. This is more viable as milk production can decline around that time.
Are cows treated for parasites?
Calves are born free of parasites but they can pick up such infections while grazing on pastures that harbour the infective stages of these parasites e.g. gut worms, lungworms, liver and rumen fluke. Animals are monitored for signs of infection such as weight loss, with effects including reduced growth rates, reduced fertility and decreased milk yields.
Treatment with anthelmintic drugs is used to eliminate the infection and restore the animal to good health. However, prevention is a preferred strategy, such as grazing calves on the cleanest pasture possible. Using ‘leader-follower’ grazing systems coupled to responsible anthelmintic use are the best means of parasite control. Milk from cows treated with anthelmintic drugs cannot be processed for commercial use and specific withdrawal periods are in place before their milk can be re-entered into the commercial milk supply.
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During a farm audit by the Sustainable Dairy Assurance Standard, the auditor establishes the correlation between what they view in the medicine storage cabinet, the information provided by the farmer, the condition of the animals and the content of the medicine records to ensure appropriate routine treatments are conducted and that medicines are used in a responsible way.
What is bovine TB?
Bovine Tuberculosis (TB) is a chronic, highly infectious disease of cattle (and other mammals) caused by Mycobacterium bovis bacteria. It is related to Myobacterium tuberculosis bacteria that cause TB in humans.
Symptoms usually take months or years to appear and can also lie dormant in the host, without causing the disease. Typical clinical signs include weakness, loss of appetite, weight loss, fever, coughing and eventual death. The usual route of infection is by inhaling infected droplets which are expelled from the lungs by coughing.
Calves and humans can also become infected by ingesting Mycobacterium bovis in raw milk from an infected cow. However, these bacteria are destroyed by pasteurisation, which limits the spread to humans. Precautionary measures such as boundary fencing and hygiene can be implemented to reduce the spread of disease among animals. Wildlife, especially badgers, infected with Mycobacterium bovis may be a significant factor in the persistence of bovine tuberculosis in certain areas.
The ideal long term solution to bovine TB is eradication and the Department of Agriculture Food and the Marine have an eradication programme in place which involves testing and culling of infected animals. The average herd incidence in Ireland was 3.47 % in 2017 and is showing a gradual decline in the past ten years.
How is animal welfare evaluated?
Animal welfare can be judged on the basis of an animal’s access to the ‘five freedoms’ i.e. animals should be
(i) free from hunger and thirst,
(ii) free from discomfort,
(iii) free from pain, injury or disease,
(iv) free to express normal behaviour, and
(v) free from fear and distress.
With regard to the dairy industry in Ireland, Irish cows are considered to experience high standards of animal welfare. The majority of Irish cows are fed on a pasture-based diet and, because of this, are in a more natural environment to express normal behaviour than cows housed indoors for all, or the majority, of their lifetime.
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Farmers are legally and ethically obliged to provide a good standard of welfare for the livestock in their care and it should be noted that both animals and farm profitability can benefit from this as cows reared under good standards of welfare are more highly productive. Animal health and welfare is one of the key pillars of the Sustainable Dairy Assurance Standard audit. There are requirements throughout the standard that facilitate a thorough assessment of animal welfare at farm level.
Why are cows inseminated?
Artificial insemination (AI) is commonly used for a number of reasons. AI avoids the introduction of a bull to a herd, and allows farmers to keep a “closed” herd which is an important biosecurity measure to reduce the risk of disease introduction.
AI also allows for selective mating and genetic improvement, and may improve conception rates. Another reason that AI is used is for the safety of the cow, as some bulls may cause damage during the mating process. It also improves human health and safety through reduced exposure to bulls.
Does artificial insemination hurt a cow?
If performed correctly, by a trained individual, artificial insemination (AI) should not hurt the cow and is one of the safest approaches of insemination. It is within the interests of the dairy farmer to ensure that the procedure is performed correctly and safely as this also maximises the chances of a successful conception. The risk of damage or pain to the cow from AI is lower in comparison to mounting by a bull.
A lubricated, gloved hand is gently inserted into the rectum in order to guide the semen-straw towards the cervix so that the semen is deposited in the correct location and to minimise the risk of injury. Completion by an untrained individual is not advised as it may result in no conception while increasing the risk of distress or infection for the animal. There are a number of training courses run annually to ensure correct technique.
Why are calves separated from the cow?
Once a calf is born, it is at immediate risk of picking up infections from the calving environment, the cow or any other animals in the same space. Therefore, it is best practice for disease prevention to remove the calf from the cow immediately after birth. Calves are moved to a clean, freshly bedded area in the company of other calves. It ensures that the calves can be fed the right amount of the nutritious colostrum, in a more hygienic setting. Calves need to consume 8.5 % of birth body weight in colostrum to encourage good immunity. This can be ensured by taking the calf from the cow and feeding the correct amount independently. When the calves grow and are strong enough to graze the fields, they will re-join the dairy herd.
What happens to male dairy calves that are born in Ireland?
All calves born in Ireland must be registered and tagged. The Department of Agriculture, Food and the Marine provide comprehensive data on all calf births, movement, farming destination (beef/dairy), slaughter records, export and on-farm deaths, through their Animal Identification Movement system. Based on their 2017 report 2,350,160 calves were born of which 386,462 (16.44 %) were male dairy calves (calves born to a dairy bull).
The rest were females and beef calves. Most female dairy calves are reared to join the milking herd, with only a very small number of males reared as dairy bulls. While some male dairy calves are reared as beef, more are exported to continental Europe for veal production. The value of a male calf is dependent on its breed with male Jersey calves considered to be of lowest value (these accounted for less than 1 % of calves born in 2017).
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Initiatives such as the Economic Breeding Index are in place to help farmers select the best cattle for breeding purposes, where ultimately, selective breeding will produce more profitable herds. In addition, the use of ‘sexed semen’, can increase the number of female calves born, with approximately 90 % of successful pregnancies resulting in a female calf. These initiatives have the potential to decrease the number of young male calves exported for veal.
How are Ireland’s carbon emissions assessed?
Carbon emissions or ‘green house gases’ are the main metric used to assess climate change and they can be determined by various approaches, which can alter the perceived degree of severity of global warming. The two principal approaches that are used to assess carbon emissions in Ireland are the IPCC (Intergovernmental Panel on Climate Change) method and the LCA (Life-cycle assessment) method. The LCA method takes a more holistic measure of emissions and gives Ireland a lower carbon footprint but it is the IPCC method that is used by the International Panel on Climate Change and therefore this approach forms the official figures at EU level.
The Environmental Protection Agency are the independent public body that are responsible for the compilation of annual carbon emission figures in Ireland. Ireland is the first country in the world to embark on a programme of measuring the carbon footprint of all national dairy farms. Through the Sustainable Dairy Assurance Standard (SDAS) auditing framework, auditors gather information that is compiled with other information from central databases in DAFM, ICBF and the milk purchasers to calculate a carbon footprint individual to each farm. The carbon footprinting model used by Bord Bia is accredited by the Carbon Trust to PAS 50. Every farmer participating in the SDAS receives feedback informing them of what their carbon footprint is and highlighting how it can be reduced.
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The term ‘carbon emissions’ generally refers to the ‘carbon footprint’ or carbon equivalence of the collection of green house gases. Therefore carbon emissions are synonymous with total green house gas emissions as they refer to the collection of greenhouse gases: Carbon Dioxide (CO 2 ), Methane (CH 4 ), Nitrous Oxide (N 2 O), Hydrofluorocarbons (HFCs), Perfluorocarbons (PFCs), Sulphur Hexafluoride (SF 6 ), and Nitrogen Trifluoride (NF 3 ).
Carbon dioxide equivalency is a quantity that describes, for a given mixture and amount of greenhouse gas, the amount of CO 2 that would have the same global warming potential, when measured over a specified timescale (generally 100 years). Carbon emissions are classified into six categories; Energy, Residential, Industry & Commercial, Agriculture, Transport and Waste.
What is the IPCC method for measuring the carbon footprint?
The Intergovernmental Panel on Climate Change (IPCC) is a method used for measuring the agricultural carbon footprint in Ireland. The IPCC method measures the amount of carbon that is produced only in the country. It does not take into consideration the carbon footprint of imported/external inputs or goods.
What is the LCA method for measuring the carbon footprint?
The Life Cycle Analysis (LCA) is an internationally standardised method used to measure the carbon footprint. The LCA method measures the total environmental impact throughout the life cycle of a product; beginning with the extraction of raw materials, manufacturing processes, transport; as far as consumer use and disposal. The LCA method calculates the carbon footprint of a product regardless of its origin. This would include the carbon footprint of imported inputs such as animal feeds or fertilisers.
How does Irish dairy farming impact carbon emissions?
Carbon emissions from the agriculture sector are normally a result of natural processes. The main gases that are produced through agricultural practices include methane and nitrous oxide. Methane gas is produced as ruminant animals digest plant material (e.g. grass) by microbial fermentation. Methane gas is also produced by anaerobic digestion of animal excreta during manure storage. Nitrous oxide is produced when animal manure and artificial nitrogen are used as crop fertilisers. An EPA projections report has forecast a 1 % increase in total GHG emissions by 2020 but emissions by the agricultural sector will remain at 33 %.
However, Irish dairy farms have the joint lowest level of carbon emissions in the EU. This is as a result of the grass based production system. With increasing focus on sustainability and on farm efficiencies, many farmers are focusing on grassland management in an effort to extend the grazing season on their farm and drive more production from grass. It is estimated that for every 10 day increase in grazing season there is a 1.7 % reduction in green house gas emissions.
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Both national and international research has stated that Irish dairy farming has amongst the lowest water and carbon footprints in the world. In addition to a range of policy measures, Origin Green is a national sustainability programme which promotes the reduction of GHG emissions throughout the Irish food and drink sector. In addition, Ireland’s dairy industry have established Dairy Sustainability Ireland, a whole sector and whole government partnership, which is working to develop new approaches for environmental and economic sustainability on dairy farms.
Should Irish dairy farmers plant more trees to offset carbon emissions?
Planting more trees can play a positive role in reducing the impact of carbon emissions. Through a process called photosynthesis, trees can absorb carbon dioxide and produce oxygen. Planting more trees alone, however, is not sufficient to offset carbon emissions and needs to be carried out in conjunction with other sustainability strategies.
There are numerous schemes in place, specific to Irish dairy production, that aim to reduce agricultural greenhouse gas emissions. However it is important to remember that fields containing grass are naturally sequestrating carbon whereas fallow land is not.
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While planting more trees will offset carbon emissions, the sequestration capacity of trees, hedgerows and even grass is not considered in the calculation used for carbon footprinting of farms. The reason for this is that nearly all carbon footprinting models used internationally do not include it. If this was to change, and the sequestering of carbon by trees, hedgerows and grassland was to be included, Ireland could potentially preform even better than it does already compared to its international counterparts.
How does Irish dairy farming impact nitrogen emissions?
Nitrogen emissions typically come in the form of nitrous oxide, which is one of the main agricultural greenhouse gases. Nitrous oxide is emitted when nitrogen containing fertilisers are applied to soil. Nitrous oxide is also produced during the breakdown of nitrogen in animal urine and manure. Farmers apply fertiliser and/or manure to soil to ensure the growth of healthy and nutritious crops.
There are numerous management schemes, specific to dairy farming, in place that aim to reduce agricultural nitrogen emissions. Such strategies include grassland and fertiliser management, whereby clover is planted with grass to naturally produce a source of nitrogen, thus nourishment for growing crops and grassland.
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The Carbon Navigator is a farm management tool produced by Bord Bia and Teagasc and is used by farmers to evaluate their current performance in areas of environmental impact against specific targets. It estimates the % reduction in greenhouse gas emissions that will result from various farming practices. While the individual amounts for each measure can seem very small the overall impact can be very significant.
In the area of nitrogen efficiency targets that lead to improved utilisation of nitrogen by plants result in lower losses of Nitrous Oxide. Similarly in the area of slurry usage, the timing and method of application can have a big impact on nitrogen utilisation. Dairy Sustainability Ireland is working to guide sustainable dairy practices in this area.
Does Irish dairy farming increase ammonia in the environment?
Ammonia occurs naturally in the air, water and soil and it plays an important role in plant, animal and human life. Most of the ammonia in the environment comes from the natural breakdown of manure, dead plants and animals. In relation to dairy farming ammonia is a by-product of animal waste. During the decomposition of urine/manure, microbial action releases ammonia into the environment, causing deterioration of regional air quality, eutrophication and acidification of natural ecosystems.
As a result, annual emissions ceilings have been set for ammonia under the EU National Emissions Ceiling Directive (S.I. No. 10/2004: NECD). Meeting these ceiling obligations presents a challenge for Irish agriculture, which accounts for approximately 98 % of Ireland’s national ammonia emissions.
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The Carbon Navigator is a farm management tool produced by Bord Bia and Teagasc and is used by farmers to evaluate their current performance in areas of environmental impact against specific targets. One of the areas that is encouraged by the scheme is improved manure management. Dairy sustainability Ireland also provides guidance to farmers in this area. Moving slurry application from summer to spring and the use of low-emission application methods can significantly reduce ammonia emissions. Low emissions application technologies can also lead to reduced Ammonia losses and increase the fertiliser replacement value of slurry.
Does methane production by cows pollute the environment?
Agriculture accounts for the majority of methane gas emissions in Ireland (85 %) due to the dominance of cattle and sheep livestock production in Irish agriculture. These ruminant animals release methane as a bi-product of digestion of food in the rumen and large intestine. This process, called enteric fermentation, produces more than half of all greenhouse gas emissions from agriculture. Methane emissions from livestock depend on a number of factors, in particular livestock type, diet quality and feed intake. Research into the utilisation of this methane for energy production and the reduction of methane emissions by the dairy sector is ongoing.
Does dairy farming contribute to the pollution of Irish rivers?
Agriculture, followed by municipal wastewater discharges, are the leading causes of pollution of Irish rivers. The main agricultural pollutants include silage effluent discharges, sediment and runoff of various nutrients (e.g. phosphorus) during fertiliser spreading, pesticide application or irrigation. There are various strategies in place to reduce pollution of Irish rivers from agricultural sources, such as the EU Water Framework Directive.
For example, fertilisers can only be spread at certain times of the year when land is typically drier, meaning there is less chance of nutrients, sediment or effluent being transferred from farmland to rivers. Water quality in Ireland as published by the EPA has shown consistent improvement over the past 15 years.
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Dairy Sustainability Ireland, along with the Sustainable Dairy Assurance Standard provides guidelines on the application of organic material to farmland with the aim of helping farmers to reduce pollution.
Will expansion of dairy farming have a negative impact on the environment?
With the growing global demand for high-quality dairy produce, Ireland has committed to delivering a 50 % increase in dairy production before the year 2020. The Sustainable Dairy Assurance Scheme has been established to ensure that expansion can proceed without having a negative impact on the environment. The scheme is an independently verified and internationally accredited programme, which calculates the greenhouse gas emissions of each participating dairy farm.
It uses the ‘Carbon Navigator Tool’ to provide detailed feedback to each farmer helping them to improve their performance in relation to the length of the grazing season, the economic breeding index (genetic testing), nitrogen efficiency, manure management and energy efficiency. Improvements in these areas can contribute to a reduction in the farm’s carbon footprint. In addition, Dairy Sustainability Ireland was launched in 2017, as an initiative to help farmers meet environmental targets into the future.
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The Sustainable Dairy Assurance Standard (SDAS) is the only national sustainability and quality assurance scheme in operation in the world for dairy farms. It was the first scheme, of its kind to attain international accreditation to ISO 17065.
The main aims of the SDAS are to demonstrate to dairy customers that milk is produced sustainably under an accredited scheme, to provide a uniform mechanism for recording and monitoring of dairy farm quality assurance criteria and sustainability criteria of the farm, to set out the criteria for best practice in Irish dairy farming and to provide an on-going means of demonstrating best practice at producer level. Through a system of auditing and providing feedback at regular intervals it is intended to drive improvements in farm sustainability from an environmental, economic and social perspective.
Does spreading slurry on fields pollute the environment?
Slurry is a mixture of livestock excreta and water. It is used by farmers as a natural fertiliser to improve soil fertility and promote the growth of nutritious grassland and crops. Slurry can be associated with the microbial contamination of ground and surface water if the correct, specific spreading precautions are not taken. In keeping with the European Union’s Nitrates Directive, spreading of slurry in Ireland is carried out under strict regulation to ensure minimal environmental impact. Slurry can only be spread at certain times of the year; when the ground is drier, so that there is less runoff, meaning less water pollution.
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As part of the Sustainable Dairy Assurance Standard (SDAS) auditing process farmers are questioned on their knowledge of legal restrictions that apply to the spreading of slurry, other manures and chemical fertilisers. Storage facilities on farm are also inspected as part of the SDAS audit.
Does dairy farming place a burden on water conservation?
On a global scale, agriculture uses 70 % of the world’s water supply. In Ireland we are fortunate to have amongst the lowest water stress levels in the world, with almost zero impact. Teagasc data suggests that the average volume of water used to produce one litre of milk was 6.4 L. In addition, a lactating dairy cow producing 36kg of milk per day can consume between 80-100 L of water per day. Water usage in dairy production is up to 20 % less than in other European countries. Due to our mild, wet climate, approximately 99 % of water use in Irish dairy production systems comes from natural rainfall, with the remaining 1 % coming from abstracted water sources.
Are water conservation methods enforced in dairy farming?
Although water conservation is not yet enforced in Ireland, methods are in place to discourage wasteful use of resources such as water-metering of public or group water schemes and the provision of agricultural water conservation grants. It is proposed that businesses and farms using in excess of 25,000 L of water per day will have to register use with the Department of Housing, Planning, Community and Local Government. In addition, there are various water conservation strategies, specific to agriculture, in place, such as rainwater harvesting, whereby rainwater is collected and then used as drinking water for livestock, for farm cleaning/maintenance purposes. Research has shown that water use in Ireland per unit of milk is among the lowest in the world with 6.4 L of water used per unit of milk. Coupled with the water scarcity index which reflects the availability of water in one region versus another Ireland performs well.
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Although not a requirement, as part of the Sustainable Dairy Assurance Standard (SDAS) auditing process farmers are questioned on their water use. This information feeds into the sustainability survey and which is allows Bord Bia to capture on a national scale water conservation practices adopted by Irish dairy farmers.
Will expansion of dairy farming impact sustainability?
Following the milk quota abolition in 2015, dairy farming in Ireland is expanding in line with the growing global demand for high-quality dairy produce. As Ireland has committed to delivering a 50 % increase in dairy production before the year 2020, the Sustainable Dairy Assurance Scheme (SDAS) and Dairy Sustainability Ireland have been established to ensure that expansion can proceed in a sustainable manner.
The SDAS is an independently verified and internationally accredited programme, which is now being implemented on effectively all of Ireland’s 18,000 dairy farms. It sets out requirements for best practice on Irish dairy farms in relation to animal welfare, land management, biosecurity, safe farming practices and the production of safe milk. It also provides a framework for measuring the continuous improvement of each participating farmer, recording and monitoring sustainability credentials at farm level.
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By 2017 approximately 85 % of dairy farmers were already certified members of the scheme, with the aim of reaching the 100% target by the end of 2018.
Is organic dairy farming more sustainable?
The sustainability of any farming system should be judged according to its impact on 4 key inter-dependant factors: economic, environmental, social and innovation. Since these factors can be influenced by various elements including the size of the dairy farm, its location and technology systems in place, it makes little sense to compare organic and conventional farming.
For example, sustainability for one farmer or farm at one point in time may not be sustainable for another farmer or farm at another point in time. In addition, the economic sustainability of a particular farming system is driven by price and costs of production. In general organic systems have higher costs, so if it becomes more widespread there is a requirement for the premium associated with organic to be available for a larger volume of milk. Therefore, despite some advantages of organic farming, as a category, it cannot be deemed as more sustainable than conventional farming.
Is organic dairy farming better for biodiversity?
Recent studies suggest greater biodiversity is present on organic versus non-organic farms. A study carried out in 2010 stated that organic farms have an overall 12 % increase in biodiversity, compared to conventional farms. This is largely due to the different farming strategies by which organic farms operate such as non-use of herbicides, higher percentage of semi-natural areas, fewer animals per square meter and lower farming intensities than conventional farming.
However there are many biodiversity conservation policies and initiatives in place, aimed at both organic and non-organic agricultural practices, which aim to restore and conserve biological diversity, for example, the Green, Low-Carbon, Agri-environmental Scheme (GLAS). Under the GLAS scheme, farmer’s obligations include hedgerow maintenance, increasing watercourse margins and growth of traditional hay meadows
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GLAS is an agri-environment scheme, part of the Rural Development Programme 2014-2020. It was been introduced to replace the previous agricultural environmental schemes REPS and AEOS. The scheme has a variety of goals aimed at increasing biodiversity; amongst them is the preservation of the traditional landscape, protection of wildlife and the preservation of traditional species.
Can technology help to improve sustainability in dairy farming?
Dairy Sustainability Ireland and the Sustainable Dairy Assurance Standard attempts to highlight to farmers, the positive role that technology can play in relation to their farm sustainability performance. New technologies in terms of animal genetics and breeding, grassland management and energy usage are among these and if adopted, will all positively impact on a farm’s sustainability performance.
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The Sustainable Dairy Assurance Standard attempts to highlight to farmers, the positive role that technology can play in relation to their farm sustainability performance. New technologies in terms of animal genetics and breeding, grassland management and energy usage are among these and if adopted, will all positively impact on a farm’s sustainability performance.
Should dairy farming be changed to crop-based farming to improve the environment?
Both dairy and crop-based farming practices use natural resources during production and have impacts on the environment. Research has suggested that livestock farming practices typically use more water, energy and land compared to crop based systems. Dairy farming results in higher methane emissions due to the natural digestion process of ruminant animals; whereas crop-based farming normally includes soil damage and loss.
It is worth noting that different agricultural systems will no doubt have different environmental impacts but it makes sense to employ the farming system that is most sustainable within the climate of the region. For example, dairy farming is best suited to regions that provide a grass-based feeding system (such as Ireland) and crop-based farming is best suited to regions that optimise growing conditions. In addition, only a portion of the land in Ireland would be suitable for crop-based farming.
For this reason, proposals to change dairy to crop-based farming are over simplistic and in reality the theoretical improvements to the environment may not be as viable when regional logistics are considered.
How can dairy farming contribute to sustainable food production?
If food production is to be sustainable, it must be safe, nutritious, economically viable, environmentally acceptable and capable of meeting volume demands. With the global population set to increase by approximately 2.4 billion people by the year 2050, it is predicted that demand for food production will rise by about 70 %. Research and innovation in technology and farming methods are enabling dairy production to increase in a sustainable manner.
Dairy is considered a nutritious, versatile and affordable food and is therefore well placed to play a role in meeting the global need for sustainable food production. The availability of natural resources should be considered as key when assessing the sustainability of production systems. Ireland has a grazed grass system of milk production with virtually all of the water used supplied naturally from the environment, making Ireland one of the best places in the world for sustainable milk production.
Can dairy play a role in the challenges of feeding the expanding global population?
With a projected population growth of approximately 2.4 billion people, the world will have to feed approximately 9.2 billion people by the year 2050. To meet these demands, it is estimated that overall food production would have to increase by approximately 70 % while the demand for food products including dairy, meat and vegetable oils are predicted to grow much faster than for cereals.
In order to meet these growing demands, upscaling of food production must be both nutritious and sustainable. From a nutritional perspective, dairy can play an important role in achieving a healthy, balanced diet as it provides energy, protein and a number of essential micronutrients. Research and innovation in technology and farming methods are assisting dairy production to increase in a sustainable manner. Therefore, dairy is well placed to play a role in meeting growing global demands for more nutritious food.
Is milk packaging harmful to the environment?
It is inevitable that the commercial production of food has some level of impact on the environment. However, the dairy industry is striving to reduce the greenhouse gas emissions across all areas of production, including packaging. Nowadays, the majority of milk sold in Ireland comes in a recyclable plastic container or carton. The plastic containers are most commonly made from high density polyethylene (HDPE). Milk cartons for refrigeration are mainly made from paper, in the form of cardboard, as well as thin layers of the same plastic, polyethylene.
Plastic containers are marked with a resin identification code (RIC) to signify the type of plastic used. The RIC for HDPE is a triangular symbol of arrows with a number 2 in the centre. These codes help to sort the different plastics to help recycling.
What are the dietary recommendations for milk, yogurt and cheese?
The Department of Health’s Food Pyramid recommends 3 servings from the ‘milk, yogurt and cheese’ food group each day as part of a healthy, balanced diet. Between the ages of 9-18 years, 5 servings per day are recommended due to the increased calcium requirements at this life stage.
What are the dietary recommendations for butter and cream?
Although butter and cream are dairy products, a distinction is made in the dietary guidelines between them and the ‘milk, yogurt and cheese’ food group. Butter and cream are renowned for their delicious taste but due to their higher fat and lower calcium content, the advice is to consume sparingly as part of a balanced diet.
What is the composition of milk?
Cow’s milk that is commonly consumed in Ireland is generally composed of 87 % water. The majority of the remaining component includes the macronutrients (protein, carbohydrate and fat) and a wide range of vitamins and minerals. Cow’s milk usually contains 3.5 % protein, 4.5-5.0 % carbohydrate (lactose) and 0.3-3.6 % fat (depending on whether it is skimmed, low-fat or whole milk).
Although there is a wide range of micronutrients also present in milk, the principal ones are riboflavin, vitamin B12, calcium, iodine, potassium, phosphorus and pantothenic acid.
What nutrients are provided by milk?
Milk is a rich source calcium, protein, iodine, vitamin B2 (riboflavin) and vitamin B12. It also provides phosphorus and potassium.
What is the difference between whole, semi-skimmed and skimmed milk?
The main difference between these milks is their fat content. Whole milk is standardised to have at least 3.5 % fat; semi-skimmed milk is standardised to have 1.5 – 1.8 % fat; skimmed milk is standardised to have no more than 0.5 % fat (both semi-skimmed and skimmed milk can be referred to as ‘low-fat’ milk). Apart from the difference in fat and therefore energy (kcal) content, the remaining nutritional composition is largely similar.
Does milk contain added ingredients?
Plain, fresh milk is a natural dairy product, composed of a single natural ingredient – milk. Although milk is pasteurised for food safety purposes, no colours, preservatives, sweeteners or other ingredients are added.
What is fortified milk?
Fortified milk is milk that has been enriched with specific nutrients. The nutrients that are added are often based on population insufficiencies and often tailored for specific consumer categories e.g. folic acid, vitamin D, iron, protein.
What is the difference between cow, sheep and goat milks?
Although they may taste different, due mainly to variation in their diet, the nutritional composition of cow, sheep and goats’ milk is largely similar. The water content in sheep milk is lower at about 81 % compared to cow and goat milk, which are both around 87 %.
This means that per volume, sheep milk is slightly higher in fat, protein and some vitamins and minerals. However, the variability within each species can be as much as between them. Taste preference and availability make cow’s milk the top choice in Ireland.
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Goat’s milk tends to be whiter than cow’s milk due to the fact that goats are more efficient at converting the carotene from foliage into vitamin A. Carotene is the pigment from grass that makes butter yellow.
How do dairy alternatives compare to cow’s milk?
Dairy alternatives are generally derived from plant based ingredients such as soya, rice, almond, oat, coconut, hazelnut or hemp. While they are sometimes used as a replacement for cow’s milk, they are not nutritionally equivalent.
The main difference is that the dairy alternatives are often fortified with calcium and vitamin B12, while dairy milk is a natural source of calcium and a matrix of other micronutrients (including riboflavin, vitamin B12, iodine, potassium and phosphorus). Whole milk is generally higher in calories and fat than the alternatives but semi-skimmed and skimmed milk are comparable. Dairy milk is naturally higher in protein at about 3.5 %.
The alternatives are generally around 0.5 % protein, with the exception of soya at around 3 %. Some alternatives have added sugar, while lactose (milk sugar) is naturally occurring. Other differences include price, number of ingredients and country of origin. Dairy alternatives are generally more expensive and are composed of a number of ingredients from different countries. Irish milk is a single natural product, largely produced from pasture-based cows.
How is organic milk different?
Organic milk comes from cows that are farmed following an organic farming method. The nutritional differences are small and related to the pasture grazing of organic cows. Organic milk usually contains higher amounts of omega-3 fatty acids, although the absolute amount is still quite low.
Therefore, this may have little effect in the context of an individual’s overall diet. Organic milk also contains about a third less iodine compared to regular milk. Iodine is an important nutrient that contributes to cognitive function. Dairy products are a significant contributor to iodine intakes in Ireland.
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Organic farming is a system of farming which avoids the use of soluble fertilisers, pesticides, feed additives and other chemicals. Most of the nutritional differences are related to the pasture grazing of organic cows. In Ireland, the majority of dairy cow’s are pasture based regardless of whether they are conventional or organic but organic cows generally consume more clover.
What is pasteurisation?
Pasteurisation is an important and well established food safety measure, which is practiced globally. It is a simple heating process which involves heating milk to a specified temperature for a specified time period (e.g. 72°C for 15 seconds) in order to destroy harmful micro-organisms. Almost all milk available to purchase in Ireland is pasteurised.
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Raw milk can contain harmful bacteria and therefore, the consumption of raw (unpasteurised) milk increases the risk of developing foodborne illness. The Food Safety Authority of Ireland recommend that the sale of raw milk for direct human consumption should be prohibited in Ireland and advises that the most effective way to protect public health is to ensure that all milk is effectively heat-treated (e.g. pasteurised or boiled), especially when served to infants, children, pregnant women, older people and those with a weakened immune system or those suffering from a chronic disease
Is all milk pasteurised?
Milk for sale in Ireland is generally always pasteurised and the Food Safety Authority of Ireland do not advise the consumption or sale of raw (unpasteurised) milk.
Extra Information:
There is a very small market for raw milk consumption in Ireland but this is generally confined to the farming family and some local consumers that buy directly from the farmer. Any raw milk producer selling above the threshold of 30 litres per week and/or 20 km from the milk production holding is required to register with the Department of Agriculture food and the Marine. The Food Safety Authority of Ireland advise that in the case of products made with raw milk whose manufacturing process does not include any heat treatment or any physical or chemical treatment the labelling must clearly show the words ‘made with raw milk’.
Does pasteurisation affect the nutritional content of milk?
The temperature and duration applied in pasteurisation (usually 72°C for 15 seconds) is relatively low in that it is sufficient to destroy micro-organisms without significant destruction of the nutritional properties. Due to the fact that the impact to nutritional composition is low, pasteurised milk remains a source of important nutrients such as calcium, protein, phosphorus, potassium, iodine, vitamin B2 and vitamin B12.
What is raw milk?
Raw milk is milk that has not undergone any heat treatment such as pasteurisation. The Food Safety Authority of Ireland and similar organisations advise against the consumption of raw milk due to the increased risk of microbial exposure (e.g. Salmonella or E.coli ). Pregnant women, young children, the elderly and people with a compromised immune system are most at risk.
What is homogenisation?
When untreated milk is stored or left to stand, gravity causes the fat globules in the milk to flocculate (separate by gravity) and naturally rise to form a cream layer at the surface; sometimes this can lead to the formation of a surface layer of congealed cream in refrigerated milk. Homogenisation is a process that prevents flocculation by breaking up the fat globules to a smaller size that can remain suspended evenly throughout the milk, producing a uniform (homogenous) consistency. This is achieved by passing the milk through small holes, under high pressure. Almost all milk available to purchase in Ireland is homogenised.
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Homogenisation increases the whiteness of milk because the greater number of smaller fat globules scatter light more effectively.
Is all milk homogenised?
Milk for sale in Ireland is generally always homogenised.
Does homogenisation affect the nutritional content of milk?
As homogenisation is a mechanical process, used to disperse the fat content of the milk more evenly, it changes the physical characteristics but does not alter the nutritional composition of the milk.
Extra Information:
The structural changes that occur during homogenisation involve a reduction in the fat globule size by breaking down the milk fat globule membrane. Novel research is exploring the role of the milk fat globule membrane in health.
What is standardisation?
Standardisation is a technique which is used to provide consistency in the nutritional composition of milk. The fat content of milk varies naturally but standardisation usually involves the separation of the cream from the milk so that the exact level of fat content required can be added back in to achieve whole milk (at least 3.5 % fat); semi-skimmed milk (1.5 – 1.8 % fat); and skimmed milk (no more than 0.5 % fat). The same process can be used to get the exact fat content required when using milk as an ingredient in yogurt, cheese or other dairy products. Standardisation can also refer to the ‘re-adding’ of protein content, in precise quantities as required, when making different products e.g. protein milk.
What is protein milk?
Protein milk has a higher protein content than regular milk. This content can vary, but generally consists of the addition of 50 % extra whey and casein protein. A 200 ml serving of regular cows milk contains approximately 7 g protein, a 200 ml serving of protein milk contains approximately 10.2 g protein.
Milk protein is a ‘complete’ protein because it contains all of the essential amino acids our bodies require. Protein milk is a popular product amongst sports people, mainly because protein is an important post-exercise nutrient that plays a role in muscle growth and maintenance.
What is lactose free milk?
Lactose is a naturally occurring milk sugar and during digestion it is broken down into the two simple sugars glucose and galactose. Lactose free milk is simply cow’s milk which has its lactose content already broken down into these simple sugars, meaning there is no lactose remaining in the milk.
This is achieved through the addition of the enzyme lactase during production. Lactose free milk may be a suitable alternative for people suffering from lactose intolerance as they have reduced levels of this enzyme.
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Lactose intolerances occur in adults who have low levels of the enzyme needed to digest the natural sugar in milk known as lactose. This can cause digestion problems if too much lactose is consumed. It is often believed that lactose intolerance is a very common condition but in Ireland and other northern European countries only about 4-5 % of the population are affected.
Depending on the level of tolerance, most people can consume some lactose – typically a daily amount of 12-15 g. A 200 ml glass of milk contains approximately 9-10 g lactose, while the amounts in yogurt and cheese is considerably less – 5.9 g in 125 ml pot of plain whole yogurt and 0.03 g in 25 g of cheddar cheese.
What is flavoured milk?
Flavoured milk, such as chocolate milk, is regular milk with added sugar or sweetener, natural or artificial colours and flavours. The main difference in composition is that flavoured milk has a higher calorie and carbohydrate content due to the addition of sugar.
Therefore, as with regular milk, flavoured milk also provides protein, calcium, vitamin B2 (riboflavin), vitamin B12, iodine, phosphorus and potassium.
What is powdered milk?
Powdered milk is produced when the liquid component is evaporated (heating). The aim of this process is to extend the shelf-life of the product, while retaining most of the milk’s natural properties. It can be used dry as an ingredient or reconstituted to liquid milk, by the addition of water. Due to its lower moisture content, powdered milk does not require refrigeration, unless it has been reconstituted.
What is the difference between evaporated and condensed milk?
Both evaporated and condensed milks are canned milk products, which have had some of their water content removed through evaporation (heating). While regular milk consists of about 87 % water, evaporated milk has about 70 % and condensed has about 30 %.
The other main difference between the two products is that sugar is added to condensed milk, giving it a sweeter flavour and thicker consistency. These products are commonly used in desserts and baking and both have a long shelf life (approximately 2 years).
What is UHT milk?
UHT (ultra-high temperature) milk is milk that has undergone heat treatment at a temperature of 130-140°C for 3-5 seconds. This process is carried out to kill harmful micro-organisms that may be present in the milk and to extend the shelf-life of the product. UHT milk does not require refrigeration until it is opened.
There are few nutritional differences between UHT milk and conventional milk, although some vitamins and minerals are slightly reduced in UHT milk. UHT milk is not commonly consumed in Ireland, but has grown in popularity in other parts of the world; accounting for half of all milk sales in Western Europe.
What is buttermilk?
There are numerous different types of buttermilk; traditional and cultured being the primary two. Traditional buttermilk is a by-product of butter production. It is the remaining liquid portion following the churning of butter out of cream. Cultured buttermilk is produced from low-fat/skimmed milk to which lactic acid bacteria has been introduced. Buttermilk is primarily a drinking product, but is also commonly used in cooking and baking.
What is A2 milk?
A1 and A2 are variants of the beta-casein proteins that are naturally found in cow’s milk. While most milk contains both of these variants, A2 milk comes from cows that only produce the A2 beta-casein variant.
Due to negative speculation regarding the health effects of A1 beta-casein, the European Food Safety Authority conducted a scientific review of the evidence. In 2009, this research concluded that any negative relationship between A1 proteins and non-communicable diseases could not be established and that further investigation was not warranted. Due to lack of demand, A2 milk is not commercially available in Ireland.
How should milk be stored?
Storage plays a crucial role in quality preservation of milk and varies depending on the type of milk product. Regular, pasteurised milk should be kept refrigerated at all times at a temperature of 5°C or below. Milk containers/cartons should be kept firmly closed to prevent absorption of other food flavours. Use of opaque containers during storage is important, as it protects milk from exposure to light which prevents the development of off-flavours and preserves vitamins such as riboflavin (vitamin B2).
UHT or canned milk do not need to be refrigerated until they are opened but must then be stored in a refrigerator and consumed within 3 days. Powdered milk should be stored in a cool, dry place for up to 6 months. Once opened, it should be used within 1 month.
Can milk be frozen?
Milk can be frozen in a domestic freezer, which is usually -18°C, for approximately 6 weeks without altering the nutritional value or flavour of the product. However, upon thawing the texture of the milk may be altered slightly.
How is yogurt made?
Yogurt is a popular fermented milk product and a source of protein, calcium, phosphorus, iodine, vitamins B2 and B12. Whole milk, low-fat or skimmed milk can be used in the production of yogurt. The milk is homogenised, pasteurised and cooled. A bacterial starter culture is then introduced, which converts some of the lactose (the naturally occurring milk sugar) to lactic acid, thus acidifying the milk.
This gives yogurt its thick, smooth consistency and characteristic flavour. Sugar, sweeteners, fruit or flavours may then be added. The yogurt is then packaged and stored at < 5°C. What is a probiotic? Although the use of the term ‘probiotic’ is unauthorised under the EU Nutrition and Health Claims regulation, probiotics are described as live microbial food ingredients which improve the intestinal microbial balance of the gut. Probiotic bacteria are commonly referred to as ‘good’ bacteria, which have been associated with positive roles in human health. Probiotic cultures may be naturally occurring, or can be added to fermented milk products such as yogurt. Common species include Lactobacillus and Bifidobacteria. Extra information: Although there has been extensive research in the area of probiotics and health, the European Food Safety Authority have yet to approve any associated health claims. What is a Greek style yogurt? Greek style yogurt is a fermented milk product with a thicker consistency than regular yogurt. Also known as strained yogurt, Greek style yogurt is processed the same way as regular yogurt, with one extra step that gives Greek yogurt its characteristic thick texture. Following the addition of starter cultures and the conversion of lactose to lactic acid, the yogurt is then strained to remove the liquid whey content. What is kefir? Kefir is a fermented milk product with a slightly acidic (sour) taste and yeasty aroma. Traditionally kefir is made by inoculating pasteurised milk with kefir grains. These grains contain a blend of lactic acid bacteria, lactose-fermenting yeast, acetic acid bacteria and sometimes mould. The grains are yellow-white in colour and have a thick, elastic texture. Kefir can also be produced by inoculating pasteurised milk with commercial starter cultures. The fermentation process usually takes 24 hours. It can then be strained to produce the thick, liquid kefir drink and the remaining grains can be re-used.
How is cheese made?
Depending on the type of cheese, it can be made from pasteurised or raw milk. There are two main categories of cheese, based on the method by which the solid curds are separated from the liquid whey: acid-curd cheese (e.g. Quark, Cream and Cottage cheese) and rennet-curd cheese (e.g. Cheddar, Gouda, Swiss-type, Brie, Camembert and Blue cheese).
For both of these the first step involves the addition of bacterial starter cultures to the milk, which ferment the lactose (milk sugar) into lactic acid. This causes the milk to acidify, curdle and adds flavour to the cheese. For rennet-curd cheeses, rennet, a natural enzyme, is also added causing the milk to further solidify, thus forming a more solid curd. The curd is cut and separated from the liquid whey.
Further whey removal can be achieved by applying heat to the vat. The cheese is then strained and the solid curds are pressed together, forming a fresh soft cheese. To further develop the cheese, salt is added to give flavour, texture and to preserve it. The cheese is shaped, cut and chilled for 24 hours. It then undergoes the cheese ripening process where it is stored in a cool, dry room. This final step is crucial in the development of different varieties, flavours and textures of cheese and maturation usually ranges from a 2 week to a 2 year period.
What is soft cheese?
Determination of the moisture content is a frequently used method to distinguish between a soft and a hard cheese. Due to its higher moisture content of approximately 50-60%, a soft cheese is usually spreadable. During cheese processing, following the drainage of the whey content from the curd, a fresh soft cheese is formed and can be consumed immediately. This means soft cheese is usually not matured, or is only matured for a short period of time. Examples of soft cheese include Cream Cheese, Cottage Cheese and Brie.
What is hard cheese?
Hard cheese has a relatively low moisture content, typically 33 – 45 %, depending on the variety. Hard cheese production includes a ripening period, whereby agents such as bacteria, enzymes, mould or yeast ripen the cheese and give its characteristic flavour, aroma, appearance and texture. Examples of hard cheese include Cheddar and Swiss.
What is mature cheese?
Mature cheese is a cheese product that has undergone the ripening process for a specific amount of time. This depends on the type of cheese, the brand, the desired degree of maturation etc. Mature cheddar cheese is typically ripened for 6 – 9 months, while extra mature/vintage cheese is usually ripened for 9 – 24 months. During this period, the cheese develops its characteristic flavour, aroma and texture. Mature cheese typically has a strong, rich flavour.
What is ripened/moulded cheese?
Cheese is almost always ripened, the degree of ripening depends on the type of cheese. Ripening periods range from approximately 3 weeks (e.g. Mozzarella) to 3 – 9 months (e.g. Cheddar) to > 2 years (e.g. Parmesan). Cheese ripening is a complex series of chemical, biochemical and biological reactions, whereby the curd is altered by the action of ripening agents such as rennet, bacteria, yeasts or mould (e.g. Blue Cheese).
This process is responsible for giving cheese its characteristic flavour compounds and for altering certain features such as aroma, texture, body and appearance.
Does cheese need to be refrigerated?
In general, all cheese should be covered and refrigerated at a temperature of 5°C or less. For food safety, due to its higher moisture content, it is particularly important to keep soft cheese refrigerated. If hard cheese is left unrefrigerated for a long period of time, it tends to dry out and often a layer of hardened oil coats the cheese. Refrigeration is a key step in maintaining the quality and shelf-life of any cheese product.
Is all cheese pasteurised?
Not all cheese is pasteurised. Raw milk is commonly used in the production of Irish farmhouse cheeses and other cheese varieties such as Parmigiano, Emmental and Beaufort. However most Cheddar and Dutch-type cheeses are made from pasteurised milk. Some countries require that all milk for cheese production undergoes pasteurisation, or the cheese must be ripened for a minimum of 60 days.
During this time it is expected that any pathogenic bacteria present should die. A global requirement for the pasteurisation of milk that is used for cheese production has been recommended. However, this would create restrictions for international trade of cheese, especially for the many traditional cheeses from southern Europe made from raw milk with protected designations of origin.
Extra Information:
The health risks associated with the consumption of raw cheese are considered to be lower than those associated with raw milk due to the fact that cheese contains salt and a lower water content, which are less favourable for bacterial growth. Cheese made from raw milk should be clearly labelled or any vendors selling unlabelled raw cheeses are obliged to disclose this.
What are the main Irish cheeses?
The most commonly consumed cheese in Ireland is Cheddar Cheese, although other cheeses varieties such as Gouda and Swiss-type cheese, and Irish farmhouse cheeses are growing in popularity.
What is a farmhouse cheese?
Farmhouse cheese is a locally produced, handcrafted cheese product, typically made by cheesemakers on their family farm, meaning each farmhouse cheese is unique to its respective cheesemaker. This provides a wide range of exclusive cheeses, each with a distinctive flavour, texture, appearance and aroma.
What is processed cheese?
Processed cheese is typically a mix of blended natural cheese and emulsifying agents, oil, salt, sweeteners, colouring agents and/or flavourings depending on product category and legislation. They are produced by blending and heating the mix to a temperature of about 75-80 °C for about 4 to 8 min until a smooth molten blend is obtained, which is packed into various size portions and cooled.
There are three categories of processed cheese products, including processed cheese, processed cheese spread and processed cheese food. Cheese is the major constituent ranging from a minimum level of 51 % in spreads and foods to about 98 % in processed cheeses. Cheese of different varieties and different degrees of maturity can be used, as well as other dairy ingredients such as skim milk powder and whey.
Processed cheese comes in a variety of flavours, colours, consistencies, shapes and sizes. A good processed cheese should be uniform in colour with a smooth texture and should melt uniformly. Processed cheese is more stable during storage compared to natural cheese.
Why are there holes in some cheese?
Some cheeses naturally contain bacteria, which produce carbon dioxide gas by fermentation. These gas bubbles result in the formation of holes or ‘eyes’ throughout the cheese e.g. Swiss cheese. These holes are generally formed during the cheese ripening process and can vary in size and shape. Propionic acid bacteria can be added during cheese manufacturing to create larger, more uniform holes.
What is the difference between cream cheese and quark?
Quark is a soft white and unaged cheese with a relatively mild flavour. The texture of quark varies according to its fat content. The higher the fat content the smoother and creamier the texture. Production of quark involves adding lactic acid bacteria to curdle the milk, followed by the straining of whey from the curd. Cream cheese is also a fresh soft cheese, with a smooth and spreadable texture, and a slightly acidic flavour.
Cream cheese is made in a similar way but from a combination of cream and milk, giving it a higher fat content. However, after whey separation, the curd is typically heated to about 80-85 °C; salt and gums (stabilisers) are generally added and blended with the hot curd, prior to cooling and packaging. Stabilisers added to cream cheese include xanthan, locust bean or guar gum.
The shelf-life of cream cheese at refrigerated temperature is typically 3-6 months, and is much longer than that of Quark (about 1 month) because of the heat treatment of curd during the manufacture of Cream cheese.
Can cheese be frozen?
Hard cheese can be frozen without altering the flavour, but once defrosted, the cheese may be slightly dry and crumbly. Softer cheeses can be frozen, but for a shorter period of time (approximately 1 month), however they may separate upon thawing.
What is the difference between red and white cheddar?
From a production and nutritional aspect, there is generally no difference between red and white cheddar cheese. Annatto, a food colourant derived from the seeds of the Achiote tree, is added during the production of red cheddar and is responsible for the bright red/orange colour.
How is butter made?
In Europe, butter is defined as having no less than 80 % milk fat, a maximum water content of 16 % and it can be salted or unsalted. The first step in butter production involves separating the cream from the milk, which is then churned. This causes the butterfat globules present in the cream to come together in clumps or butter granules which separate from the liquid phase (buttermilk).
The buttermilk portion is then drained and the butter granules undergo a pressing and kneading process which converts them into a cohesive, uniform semi-solid mass of butter. Production methods may vary slightly according to the type and desired consistency of the butter product (e.g. easy-spread, whipped butter).
Why is Irish butter yellow?
The naturally occurring plant pigment carotene is responsible for the yellow colour of Irish butter. The carotene content of butter depends largely on the animals diet. In Ireland, dairy cows are fed primarily a grass based diet, which is rich in carotene. Carotene can be converted to vitamin A in the human body.
What is the difference between butter and low fat butter?
Low-fat butter is processed in the same way as regular butter. While regular butter is required to have at least 80 % milk fat content, ‘reduced-fat’ (three-quarter-fat) butter is required to contain 60-62 % milk fat and low-fat (half-fat) butter is required to contain 39-41 % milk fat.
A typical 10 g serving of regular butter contains approximately 72 kcal and 8 g fat, whereas a typical 10 g serving of low-fat butter contains approximately 38 kcal and 4 g fat.
What is the difference between butter and yellow fat spreads?
The term ‘yellow fat spread’ is broadly used to describe all spreadable fats such as butter, margarine and blended fat spreads, whereas butter is defined as having no less than 80 % milk fat, a maximum water content of 16 %, 1.5 % milk solids-non-fat and it can be salted or unsalted. Margarine is a solid, malleable emulsion, principally of water and fat from either vegetable and/or animal sources.
It is required to have a fat content of between 80-90 %, with reduced and low-fat versions also available. Margarine usually contains less saturated fat than butter and it is often fortified with vitamins A and D to mimic the composition of butter. Blended spreads have a similar composition to margarine and are available in a wide range of fat contents. With the exception of butter, yellow fat spreads usually contain additives, colouring agents and preservatives.
Why can butter but not all spreads be used in cooking?
The consistency of butter is a natural emulsion, whereas the fat and water content of many manufactured fat spreads is achieved by the addition of emulsifier ingredients to bind the spread together. These are often less stable when heated causing the composition to break down, leaving the solid components more prone to burning once the water fraction evaporates.
In addition, most fat spreads are much lower in fat than butter, making them unsuitable for cooking that requires fat as the medium, such as frying. Regular margarine can be used in the same way as butter during cooking due to its similar fat content.
Should butter be kept refrigerated?
Like all fresh dairy products, butter should be kept covered and refrigerated at a temperature of less than 5°C. It is appropriate to remove butter from the fridge in advance of use so that it softens and becomes more spreadable, but refrigeration in between use is important in maintaining the quality and shelf-life of butter.
What is ghee?
Ghee is clarified butter. Production involves melting butter to remove the milk solid and water content, leaving behind a higher fat content at approximately 90 % fat or more. Ghee is commonly used in Indian cuisine and has a longer shelf-life than regular butter.
What is cultured butter?
Cultured butter is produced the same way as traditional butter, however it is made from cream that has been cultured/fermented with lactic acid bacteria. Cultured butter has a rich aroma and a slightly tangy flavour. It also has a longer shelf-life than traditional butter.
What is cream?
Cream is the thick, liquid layer that forms at the surface of unprocessed milk when it is left to stand. With a fat content ranging between 20 – 50 %, it is a luxury dairy product that is often used as an accompaniment to desserts or as an ingredient in sweet or savoury dishes. Commercially, cream is produced by centrifugation of milk, which is a simple separation method that allows the less dense cream component of milk to rise to the top for removal.
What is the difference between single, double, whipping and cooking cream?
The difference between single, double, whipping and cooking cream is essentially the milk fat content. The desired milk fat content can be achieved through a separation process called centrifugation. Single cream must contain a minimum milk fat content of 18 %, double cream 48 %, whipping cream 38 % and cooking cream 19 %.
What is clotted cream?
Clotted cream contains a minimum of 55-60 % milk fat. Due to its higher fat content and lower water content, it has a much thicker consistency than regular cream. Production of clotted cream involves heating whole milk, and then allowing it to cool slowly in shallow trays. The cream rises to the top and forms a thick crusted layer of ‘clots’ that can be easily separated from the skimmed milk portion. Clotted cream is slightly yellow in colour.
What is the difference between sour cream and crème fraîche?
Both sour cream and crème fraîche are fermented milk products, made from cream. The cream is fermented with bacterial cultures which produce lactic acid, causing the cream to sour and thicken, giving a smooth viscous product.
Crème fraîche usually has a higher fat content and is not quite as soured as sour cream and tends to have a richer, less tangy flavour. Thickening agents such as gelatine or guar gum are sometimes added to sour cream, particularly to reduced-fat or ‘light’ varieties but are less often added to crème fraîche. Both are often used in dips or as an ingredient in soups or sauces.
Can cream be frozen?
Cream with a fat content of 35 % or higher can be frozen. Low-fat creams (e.g. single cream) are not as suitable for freezing because they tend to separate and go watery upon thawing.
What are dairy-based functional foods?
Functional foods are an emerging food category, generally regarded as foods that may provide additional health benefits following the addition/concentration of a beneficial ingredient, or the removal/substitution of a harmful ingredient. Dairy foods such as milk, yogurts and spreads are often used as carriers for functional ingredients.
An example of a dairy-based functional food is a yogurt drink with added plant sterols or stanols, which have been clinically proven to lower cholesterol. For any health claims to be made on functional food products it is necessary that they are approved by the European Food Safety Authority.
How is ice-cream made?
Ice-cream is a frozen dairy product, typically consisting of milk or cream, sugars, flavourings, water, stabilisers and emulsifiers. It is a smooth, semi-solid foam that is solid at very low temperatures, but becomes malleable and begins to melt when removed from freeze-storage. There are many techniques and recipes but production of ice-cream typically involves mixing the base ingredients together, followed by pasteurisation to kill harmful bacteria that may be present.
The ice-cream mix is then homogenised to break down fat globules and ensure they are evenly dispersed throughout the mixture, thus giving a smooth and creamy texture. The mixture is then cooled and any flavouring or colours are added. Air is generally incorporated to achieve the desired lightness/denseness of the ice-cream. Finally, the ice-cream is packaged and frozen.
What are whey proteins?
Whey proteins are a collection of globular proteins present in whey (whey is produced when milk is separated into solid curds and liquid whey e.g. in cheese making). Whey proteins account for about 20 % of the total protein in cow’s milk (about 0.65 g per 100 ml). It also contains the Branched Chain Amino Acid (BCAA) leucine, which makes whey protein a valuable ingredient in the sports nutrition industry.
What is casein?
Caseins are a collection of phosphoproteins, making up approximately 80 % of the protein fraction in cow’s milk. They are an important component of cow’s milk as they stabilise and transport essential nutrients such as calcium and phosphorus.
What is infant formula?
The optimal milk-feed for all infants is breast milk and the World Health Organisation advise exclusive breastfeeding up to 6 months. Infant formula is a manufactured milk drink, designed for infants for whom breastfeeding is not an option. It is usually made from cow’s milk that has been modified to match, as closely as possible, the nutritional composition of breastmilk and has undergone treatment to ensure it is suitable for infants.
Infant formula is the only recommended suitable alternative to breast milk for infants up to 6 months of age. Infant formula may also be given as a nutritional adjunct to diet from 6 – 36 months.
What are fermented milk products?
Fermented milk products, also referred to as cultured milk products, are milk products that have been treated with bacterial cultures (usually lactic acid bacteria), yeast or mould. The purpose of the fermentation is to convert lactose (the naturally occurring milk sugar) to lactic acid. This causes gel formation, which thickens the milk, making it semi-solid. Examples of fermented milk products include yogurt, kefir, sour cream and crème fraîche.
