IMPROVEMENT OF DAIRY PRODUCTS WITH REGARDS TO FATTY ACIDS AND ANTIOXIDANTS
Abstract
The aim of this study is to develop dairy products with improved health characteristics with regards to fatty acid profile and antioxidants. Keeping in mind that such improvements must be potentially beneficial for a greater population, they should be applied to traditional products. The partner countries in this project, Bulgaria and Austria, share common interests in developing innovative dairy products, since they both have long tradition and technological expertise in fermented dairy products such as cheese and yoghurt. It is well known that a balanced intake of mono- and polyunsaturated fatty acids, with optimized ratios of omega-6 and omega-3 fatty acids is a key factor for cardiovascular health. During the last 40 years, this context has been scientifically proven and evidence has been collected on several functional stages such as in epidemiological and clinical studies, as well as on a biochemical and genetic level. Milk and dairy products are characterized by a high nutritional and biological value and play a major role in the Western diet. Moreover, fermented dairy products are natural functional foods because they contain lactic acid bacteria, which regulate the functions of the digestive system, improve the balance of gastro - intestinal flora, increase immunity and perform protective functions against various diseases. Milk fat in milk and dairy products has a high nutritional value, but is low in essential fatty acids, which reduces its biological value. The use of polyunsaturated fatty acids omega-3 and omega-6 for food fortification is a recent tendency in the field of functional and healthy food.There are technological possibilities for the incorporation of omega-3 and omega-6 fatty acids in dairy products, which could complement their traditional qualities.The increased interest in the consumers concerning the health the role of food as well as a changing life-style in post-industrialized societies calls for action towards modification of traditional products.
keywords Milk fatty acids antioxidants
Publikationen
Project staff
Matthias Schreiner
Priv.-Doz. Dr. Matthias Schreiner
matthias.schreiner@boku.ac.at
Tel: +43 1 47654-75417
Project Leader
30.04.2013 - 29.04.2015