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Session 1 - 21st June, 2021

THE ROLE OF MILK AND DAIRY PRODUCTS IN A SUSTAINABLE AND HEALTHY DIET

Sustainable Healthy Diets are dietary patterns that promote all dimensions of individuals' health and wellbeing, have low environmental pressure and impact are accessible, affordable, safe and equitable and are culturally acceptable. Unfortunately, in the public debate, this is often reduced solely environmental impact on product level, thus ignoring the dietary level, as well as economic and social factors. Holistic approach on sustainable and healthy diets, particularly when include circular rather than linear food systems, clearly highlight importance of milk and dairy products in a sustainable and healthy diet. Key aspects in this are the nutrient density, the high digestibility and bioavailability, but also the affordability and social acceptance, combined with an ever-decreasing footprint. The role of milk and dairy products in a sustainable and healthy diet should, as such, be the foundation of a demand driven dairy chain.

CHAIR

Thom Huppertz (Professor,  Friesland Campina & Wageningen University, NL)

SESSION START: 15:00 CET

KEYNOTE TALK

How can the planet nourish the population; What role for Dairy?

Prof. Jeremy Hill 
Professor of Sustainable Nutrition, Riddet Institute, Massey University and Chief Science & Technology Officer, Fonterra, NZ

Protein quality: From single ingredients to meals stresses the importance of milk proteins

Shiksha Adhikari1 and Thom Huppertz1
1 Food Quality and Design, Wageningen University & Research, The Netherlands

Abstract
Even though protein quality measurements are mainly conducted on single protein sources, they are normally consumed in the form of meals containing several protein sources. We studied the capacity of dairy products to improve overall protein quality of a meal. We compared different breakfasts with combination of food products from only plant source and a mixture of plant and dairy (milk).  Two cereals, cornflakes and oats, that have Lys as the limiting amino acid were used as basic breakfast ingredients and combined with either soy drink or milk. The limiting amino acid for soy drink is Val whereas for milk the first limiting are the SAA. For the combination of cereal and milk, a ~25% smaller serving of milk could provide the same amount of protein when compared to amount of soy drink. While providing similar amount of protein and calories, the combination with soy drink provided up to 25% less lysine. This shows that dairy products having the complete amino acid profile have a better potential to complement for limiting amino acid of other food items when consumed together, thereby strengthening the crucial role of dairy in plant-based but animal-optimized diets.

Practical relevance
Food products that are excellent source of protein (DIAAS>100) do not always have the potential for compensating for the lacking amino acid for other foods in a meal. With these results we can highlight the potential of dairy in compensating for the limiting amino acid of other food items in a meal, which is crucial in providing essential protein quality in every meal.     

Innovative prediction of milk fraud associated to digital imaging photometry

Anna Flavia de Souza Silva1 and Fábio Rodrigo Piovezani Rocha1
1 Center for Nuclear Energy in Agriculture, University of Sao Paulo, Brazil

Abstract
Milk is vulnerable to fraud, either motivated by financial issues or to mask poor hygiene conditions, in a tentative to hide the low quality of processing. Several analytical alternatives available to identify these bad practices are not widely available or present limitations to be implemented worldwide. Costly instruments, the need for highly skilled analysts, specific characteristics of milk chain in different regions of the world, complex data treatment, and the limitations of the analytical procedures are blanks exploited by fraudsters. In order to counteract these issues, novel alternatives for screening of milk quality as well as identification of fraud based on microanalysis and smartphone-based photometric detection have been proposed in my Ph.D., combining advantages of sustainability, cost-effectiveness, portability, easy execution, and compatibility with digitalization of food industries. Applications involve novel approaches for determination of protein and fat, formaldehyde and indirect pH measurements to evaluate milk hygienic quality. Some of these contributions were published on specialized journals and honored as innovative approaches in scientific events.

Practical relevance
The study presents several practical applications for fraud identification with efficiency comparable to NIR or chromatographic procedures. They are also a tailored solution for traceability (mainly during transportation), and also allow the inclusion of small producers and poor regions in the world in the digital transformation of food industries.

KEYNOTE TALK

Dairy’s value in a sustainable food system for nutrition and health

Gregory D. Miller, PhD 
Chief Science Officer, National Dairy Council and Sector Lead Nutritional Security, Global Dairy Platform, USA 

Bioactive peptides occurring in Tulum cheese during ripening

Hale İnci Öztürk1 and Nihat Akin2

1 Konya Food and Agriculture University, Turkey
2 Selcuk University, Turkey


Abstract
This research was conducted for determining of peptide model and functional peptides in skin bag Tulum cheeses, which was produced in the Anamur region (Turkey), during 180 days of ripening. As a result of analyses of water-soluble extracts of Tulum cheeses by liquid chromatography-tandem mass spectrometry (LC-MS/MS) system, 45 αs1-casein- (CN), 2 αs2-CN-, and 73 β-CN-derived peptides were identified. The majority of identified peptides consisted of β-CN-derived peptides, followed by αs1- and αs2-CN-derived peptides, respectively. The number of αs1- and β-CN-derived peptides increased with the progressive ripening days due to the newly formed peptides depending on proteolysis. Ten different functional activities including ACE inhibitory, antibacterial, antioxidant, anticarcinogenic, immunomodulatory, GLP-1 secretion enhancing, DPP-4 inhibitory, hypocholesteremic, brain function improving and antiamnesic have been detected using BIOPEP, EROP-Moscow, PepBank, PeptideDB, Milk Bioactive Peptide Database, and Google Scholar online databases for characterized peptides. Among these functional features, ACE inhibitory peptides were found to have higher counts. 

Practical relevance
A wide variety of bioactivities were determined in the identified sequences.  It appears that the consumption of cheeses ripened for a long time is more beneficial in terms of their potential health benefit, especially their bioactive peptide content. The peptidomic data obtained in this study can be used as a marker to determine the specificity of Tulum cheeses and to provide information to PDO.    

The effect of supplementation of milk and biscuits on stunting children’s growth aged 12-23 months in Limo Subdistrict, Depok City

Elmina Tampubolon1
1 Center for Nutrition and Health Studies, Faculty of Public Health, University of Indonesia, Indonesia

Abstract
Stunting is a condition of length/height less than standard for age. Direct causes of stunting are a history of illness and lack of nutrition. This study aim to analyze the effect milk and biscuit supplementation on the growth of stunted children aged 12-23 mo in Limo District, Depok City. The research design was a quasi-experimental with a pretest-posttest control group design using four groups, i.e., milk (n=24), biscuit (n=26), milk+biscuit (n=26), and control (n=26) groups. Measurement of body weight and length was carried out at the start of the study, and at 2, 4 and 6 mo after supplementation. The results showed significant effects of milk, biscuit, and milk+biscuit supplementation on children's growth. The largest change in baseline-endline LAZ (Length-for-Age Z-score) was in the milk+biscuit intervention group (0.79 cm). The change in baseline-endline LAZ in the biscuit group (0.68 cm) was slightly better than that in the milk group. LAZ change in the milk group (0.66 cm) was better than the control group (0.19 cm). The change in LAZ was higher in the third and fourth measurement. Provision of milk or biscuits or both accompanied by education as a program is recommended.

Practical relevance
Dairy plays an essential role in ensuring healthy development and reducing stunting. This study highlighted that the supplementation with milk, biscuit or a combination thereof can significantly reduce stunting in children.    

KEYNOTE TALK

Substantiating the role of dairy in sustainable food systems

Anna-Karin Modin-Edman, PhD
Senior Sustainability Manager Corporate CSR, Arla Foods, DK 

Greek raw goat milk for the production of healthy and nutritious foods

Chryssi Kounenidaki1, Maria Kazou1 and Effie Tsakalidou1
1 Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece

Abstract
Goat milk, making 2.2% of the world milk production, is considered to have huge socioeconomic importance in many areas around the globe, mainly (semi) arid regions, where it can serve as a tool to sustain food security and support economic growth. Moreover, nowadays, its unique composition and nutritional features make goat milk the dairy product of choice for many consumers. Greece has the largest dairy goat flock in the EU, producing annually 356.000 tons of milk that is almost exclusively used for cheesemaking. In this work we explored raw goat milk deriving from 13 indigenous and 10 non-indigenous goat breeds from all around Greece. Physicochemical analysis (pH, lactose, protein, fat) showed compositional variations among samples. Classical microbiological analysis along with molecular methods revealed the major bacteria (Enterococcus, Lactococcus) and yeasts (Saccharomyces, Candida) genera. Screening the bacteria strains for technological potential (acid production, proteolysis, lipolysis, exopolysaccharide production) revealed several promising strains that will be used as starters or adjuncts in (raw) goat milk cheese production.

Practical relevance
Goat milk, with unique composition and nutritional value, has great socioeconomic importance worldwide. In Greece, most of the goat milk produced is intended for cheesemaking. Thus, the study of chemical and microbial composition contributes to milk quality evaluation, while the strains’ technological potential screening unveils new promising starters or adjuncts in (raw) goat cheese production.    

Nutritional content, protein quantity, protein quality and carbon footprint of plant-based drinks and semi-skimmed milk in the Netherlands and Europe

Cécile M. Singh-Povel1, Martine P. van Gool1, Ana Paulina Gual Rojas2, Marjolijn C.E. Bragt1, Anne J. Kleinnijenhuis3 and Kasper A. Hettinga4

1 FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, the Netherlands
2 Blonk Consultants, Groen van Prinsterersingel 45, 2805 TD Gouda, The Netherland
3 Triskelion, Reactorweg 47, 3542 AD Utrecht, the Netherlands
4 Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands


Abstract
Given the increasing consumption of plant-based drinks, it is important to compare their nutritional value with bovine milk. It is the balance between nutritional value and environmental impact that determines their place in a sustainable diet.

Nutritional information on the label was extracted for semi-skimmed milk, soy, oat, almond, coconut and rice drink from the Innova database between January 2017 and March 2020 for the Netherlands, Belgium, Germany, Spain, Italy, and Sweden. Protein and amino acids were measured and carbon footprint was calculated for a selection of Dutch products. Nutritional label information was collected for 399 products. Milk naturally contains many micronutrients, e.g. vitamin B2, B12, and calcium. Approximately 50% of the regular plant-based drinks was fortified with calcium, whereas the organic plant-based drinks were mostly unfortified. Protein quantity and quality were highest in milk. Soy drink had the best protein quality to carbon footprint ratio and milk came second.

Based on the nutrition-sustainability balance, it can be concluded that semi-skimmed milk and fortified soy drink deserve a place in a sustainable diet.

Practical relevance
Given the increasing consumption of plant-based drinks and their positioning as milk-alternatives, it is important to study their nutritional value and balance this with their enironmental impact. The balance between nutritional value and environmental impact, will determine their place in a sustainable diet.       

PANEL DISCUSSION

Jeremy Hill, Gregory Miller, Anna-Karin Modin-Edman and Thom Huppertz

SESSION END: 17:00 CET