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Milk and Dairy Products

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Chemistry of the Mediterranean Diet

Abstract

Milk is the first food of mammals, and breastfeeding has recently been found to be determinant in building up a healthy microbiome. A healthy adult is thought to carry about 2 kg of bacteria in the intestine, affecting immunity, weight balance and even mood. Small ruminants are well adapted to the mountains of the Mediterranean region and are easily handled by small rural communities. Traditional dairy products of these communities are yoghurt and cheese produced from the milk of these small ruminants. Cheese is an ancient fermented food valued for its portability, its longer shelf life than milk, and also for its nutritional value resulting from high amounts of protein, fat, calcium and phosphorus. Cheese also contains essential fatty acids, short-chain fatty acids (such as butyrate) and bioactive peptides (released from the breakdown of caseins). These compounds accumulate during ripening and some of them result from microbial metabolism. In particular, short chain fatty acids and bioactive peptides have recently been noted as beneficial to health and wellness. Many cheeses hold protected designations of origin (PDO), granted by the European Commission, such as ‘Mozzarella di Bufala Campana’, ‘Feta’, ‘Queijo Serra da Estrela’, or ‘Queso de Murcia’. On the other hand, yoghurt is a typical example of a probiotic dairy food. Even if no bifidobacteria or other selected probiotic strains are added, the normal combination of lactic acid bacteria used to ferment milk to yoghurt has the ability to positively affect gut microbiota. Moreover, fermented dairy products are low in lactose, the digestibility of which usually decreases with age. In short, moderate consumption of dairy products, particularly fermented foods, helps provide essential amino acids and some vitamins that may be rare or absent in vegetables. On the other hand, oligosaccharides and dietary fibres (from vegetables) improve the survival of probiotics of dairy origin.

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Notes

  1. 1.

    Probiotics are ‘live microorganisms that, when administered in adequate amounts, confer a health benefit to the host’ (FAO/WHO 2002).

  2. 2.

    Also known as rumenic acid.

  3. 3.

    PDO covers agricultural products and foodstuffs that are produced, processed and prepared in a given geographical area using recognized knowledge (http://ec.europa.eu/agriculture/quality/schemes/index_en.htm).

  4. 4.

    Further information can be found at the following web address: www.gorgonzola.com/gorgonzola.asp?id=16.

  5. 5.

    Further information can be found at the following web address: http://www.quesosdemurcia.com/.

  6. 6.

    Further information can be found at the following web address: http://confrariadoqueijoserradaestrela.com/index.php.

  7. 7.

    Further information can be found at the following web address: http://www.cheesenet.gr/english-html/cheeses/feta.htm.

  8. 8.

    Reference: document EL/PDO/0017/0427 at in http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=876.

  9. 9.

    Further information can be found at the following web address: http://www.mozzarelladibuffala.org/.

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Authors and Affiliations

  1. Consultant for Food Safety and Nutrition, Lisbon, Portugal

    Amélia Martins Delgado

  2. Associazione ‘Componiamo il Futuro’ (CO.I.F.), Palermo, Italy

    Salvatore Parisi

  3. Faculty of Nutrition and Food Sciences, University of Porto, Oporto, Portugal

    Maria Daniel Vaz Almeida

Authors
  1. Amélia Martins Delgado
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  2. Salvatore Parisi
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  3. Maria Daniel Vaz Almeida
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Delgado, A.M., Parisi, S., Vaz Almeida, M.D. (2017). Milk and Dairy Products. In: Chemistry of the Mediterranean Diet. Springer, Cham. https://doi.org/10.1007/978-3-319-29370-7_6

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