IDF Column & AFT ¦ IDM
May/June 2022 ¦ international-dairy.com · 43
are no additional health benefits to consuming reduced-fat dairy
for children, as Professor Theresa O’Sullivan concluded in her study:
“changing to reduced-fat dairy does not result in improvements
to markers of adiposity or cardiometabolic disease risk in healthy
children”.
The physiological and psychological changes that accompany
us throughout adulthood lead to new challenges and needs, and
the role of health professionals is to prevent and manage illness
that may arise. Therefore, the second session of the Symposium
discussed the role of nutrition for the ageing population. Dairy,
as part of a protein-rich diet, is essential to prevent Sarcopenia, a
condition that reduces muscle mass and strength. Dairy’s protein
content, especially in the amino acid leucine, is an essential ally in
maintaining mobility and independence. “Acute protein intake increases
muscle protein synthesis, essential for maintaining muscle
protein anabolism and muscle mass. On the contrary, lack of protein
intake, especially in breakfast, has been shown to increase the
risk of skeletal muscle loss regardless of the age group”, Professor
Fujita Satoshi from the Ritsumeikan University of Japan affirms.
The nutritional quality of dairy products complements healthy
muscles and a healthy skeleton, two areas intrinsically connected.
They make up the easiest to use and most cost-effective food
group to achieve great effects in fracture prevention and maintenance
of mobility. This was well demonstrated by Professor Sandra
Iuliano, from the University of Melbourne: “Dairy foods, such as
milk, yoghurt and cheese are the major dietary sources of these
nutrients high-quality protein and calcium so supplementation
using these foods may be an effective way to address bone fragility
and fracture risk in our ageing population. Dairy supplementation
either in part or as a whole food is associated with attenuation
of bone and muscle loss in older adults”.
Milk and dairy show signs of supporting brain health. Some
bioactive components from milk such as cysteine could contribute
to improving brain health in the ageing population. The bioactive
milk peptides in dairy products display antioxidant potential,
including in the nervous system, which justifies the benefits of
including 3 portions of dairy in the diet of those experiencing a
decline in cognitive function, such as seen in Multiple Sclerosis.
As Professor In-Young Choi expresses, “A recent randomized controlled
dietary intervention trial confirms the potential benefit of
milk intake to raise brain Gluthation, a major brain antioxidant, in
older adults.”
Dr Estêvão, a registered dietitian from Portugal, demonstrated
how dairy products can be used in clinical settings as an easy, affordable,
and reliable source of high-quality and bioavailable protein,
calcium, and phosphorus for a population with a very high
risk of malnutrition, sarcopenia, and fractures.
As IDF Director General, Caroline Emond, said in her opening
remarks, Nutrition and Health is one of IDF’s pillars and therefore
part of its mission is to stress the vital role of Dairy in nutrition all
throughout life’s course. This year’s edition of IDF’s Nutrition and
Health Symposium sought to underline both the importance of
milk and dairy intake as well as IDF’s commitment to promoting its
relevance for a healthy life.
IDEAL Whey Separation includes
documentation and visualization of
productivity-relevant operating parameters
in real-time, which also act as the
starting point for additional plant
optimization projects (image: GEA)
GEA: IDEAL Whey
Separation concept
The GEA IDEAL Whey Separation concept
bases on optimum whey pretreatment
by first separating the cheese fines,
followed by skimming the cream. State-ofthe
art whey centrifuges feature a lower
degree of consumption thanks to manual or
semi-automatic adjustment of several operating
parameters by the operator. IDEAL Whey
Separation applies this knowledge of dependencies
to a high degree in a mechatronic
system for self-optimization of the separation
process.
Parameters such as the feed rate of whey are
captured by sensors in the periphery of the
clarifying separator, which can typically vary
in the process and depending on the cheese
formulation. Based on this, the bowl speed is
adjusted automatically. The size of bowl discharges
is automatically adapted to changing
process conditions during operation.
/international-dairy.com
