{"id":158234,"date":"2023-07-24T19:17:46","date_gmt":"2023-07-24T19:17:46","guid":{"rendered":"https:\/\/tecscience.tec.mx\/en\/?p=158234"},"modified":"2024-12-10T17:27:02","modified_gmt":"2024-12-10T23:27:02","slug":"dairy-industry","status":"publish","type":"post","link":"https:\/\/tecscience.tec.mx\/en\/health\/dairy-industry\/","title":{"rendered":"The dairy industry: An area of opportunity for science"},"content":{"rendered":"\n

Yogurt, milk, whey, and other dairy products are an essential part of people\u2019s diets, as well as being an important element in today\u2019s global economy, which is why the dairy industry<\/strong> is becoming more open to science, research, and innovation.<\/p>\n\n\n\n

Food expert and member of the Institute for Obesity Research<\/a> Cristina Chuck<\/strong><\/a> was in charge of organizing the \u201cDairy products and alternatives for the utilization of by-products: Nutrition and Sustainability\u201d<\/em> workshop, which focused on the value of dairy products and by-products and their importance to health and the environment.<\/p>\n\n\n\n

The Tec de Monterrey researcher points out that the dairy industry has continued to grow around the world. Over the last decade in Mexico, dairy production had moved to third place in livestock production by 2021.<\/a><\/p>\n\n\n\n

This event stemmed from a bilateral collaboration between The Dairy Research Institute of Asturias (IPLA) in Spain and Tecnol\u00f3gico de Monterrey, as well as involving the participation of researchers and members from Mexico\u2019s dairy sector, including Sigma, Yakult, Nestl\u00e9, and Alpura.<\/p>\n\n\n\n

The conference was held over three days, from July 19 to 21, 2023, and looked at different themes each day: Fermented dairy products, Enhancing whey, and The impact of microbiota<\/a> on children\u2019s health.<\/p>\n\n\n\n

The dairy industry<\/strong><\/h2>\n\n\n\n

In an interview with TecScience<\/em><\/strong>, Cristina explains that one of the conference\u2019s main topics focused on fermented dairy products, seeking to debunk some of the myths about these foods.<\/p>\n\n\n\n

\u201cThere\u2019s a lot of debate about whether dairy products are good for our health or not<\/strong>, but fermented milk products have been proven to offer multiple health benefits to those who consume them,\u201d she says.<\/p>\n\n\n\n

Cristina says that although over 50% of dairy sales are currently related to milk, this food\u2019s consumption has been on the decrease, not just in Mexico, but also at a global level.<\/p>\n\n\n\n

In turn, fermented dairy consumption has increased, in particular cheese and yogurt, which is why it has become an important topic for benefiting people\u2019s health, especially in terms of their regulation.<\/p>\n\n\n\n

This milk fermentation process, in addition to developing probiotic bacteria that are beneficial for gut health<\/strong>, also generates metabolites that have a protective effect in multiple areas, particularly against the development of arterial hypertension and certain types of cancer.<\/p>\n\n\n\n

Cristina explains that although people tend to be lactose intolerant due to issues such as genetics, consuming fermented products such as yogurt is usually better tolerated by the body, mainly due to bacterial activity that collaborates to digest lactose.<\/p>\n\n\n\n

\u201cThe conference was attended by Mayela Ram\u00edrez from Alpura, who works on the company\u2019s innovation team, and Patricia Ruiz, who is a cheese fermentation and probiotic expert, as well as Diego Luna who works on fermentation concepts at the Tec\u2019s Puebla campus,\u201d adds Chuck.<\/p>\n\n\n\n

The importance of whey<\/strong><\/h2>\n\n\n\n

Another important topic from the conference is whey, which is the liquid obtained from the cheese and butter manufacturing process that comprises 90% of the weight of milk.<\/p>\n\n\n\n

What\u2019s more, it includes around 20% of the original milk<\/a> protein and other beneficial compounds for health, so it also has commercial value, especially in the development of products that help athletes with quicker muscle recovery.<\/p>\n\n\n\n

However, Cristina explains that whey recovery is very challenging, particularly for small and medium-sized companies, since it\u2019s usually highly perishable and needs to be refrigerated in order to be processed in time.<\/p>\n\n\n\n

It\u2019s also challenging to dispose of whey, since it\u2019s usually highly polluting to the environment, which is why the dairy industry is seeking innovative ways and technological alternatives for its use.<\/p>\n\n\n\n

\u201cThis was discussed on day 2 of the conference, specifically the filtration technologies that are being developed and which are becoming more efficient and less expensive, to find alternatives for whey,\u201d says the researcher.<\/p>\n\n\n\n

Microbiota and childhood nutrition<\/strong><\/h2>\n\n\n\n

The final part of the conference was dedicated to the topic of microbiota and childhood nutrition, highlighting the importance of milk as a standard for nutrition, due to its high protein and essential amino acid content.<\/p>\n\n\n\n

\u201cThere are certain myths on the topic of childhood nutrition. There are even certain trends to replace dairy products in children\u2019s diet with other plant-based products, but this can lead to significant nutritional deficiencies,\u201d explains Cristina.<\/p>\n\n\n\n

The idea of studying milk and infant nutrition in more detail stems from a project by the Institute for Obesity Research<\/a> on breast milk<\/a>.<\/p>\n\n\n\n

Currently, this project is analyzing the composition of breast milk from 100 Mexican donors to look at its content and effects on infant nutrition in protecting against bacterial infections.<\/p>\n\n\n\n

It also has prebiotic elements that allow for the development of healthy gut microbiota from an early age.<\/p>\n\n\n\n

\u201cWe believe that, in the future, the knowledge we acquire on the subject of breast milk and mammal milk can help us find infant nutrition solutions,\u201d she adds.<\/p>\n\n\n\n

To this end, day 3 of the conference had experts such as Susana Delgado Palacios from The Dairy Research Institute of Asturias (IPLA), Ernesto Duarte from BENEO, a company focused on developing ingredients to improve nutrition, and Ang\u00e9lica D\u00edaz, from Yakult.<\/p>\n\n\n\n

\u201cOn the topic of food development and consumption, the key to a good diet is, without a doubt, diversity and moderation, so don\u2019t eliminate milk products. Moderate consumption of every food group benefits health, so Mexico\u2019s dairy sector is hugely important,\u201d concludes Cristina Chuck.<\/p>\n","protected":false},"excerpt":{"rendered":"

Food expert Cristina Chuck explains that fermented dairy products provide multiple health benefits to those who consume them.<\/p>\n","protected":false},"author":13,"featured_media":158235,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[86],"tags":[224,144],"class_list":["post-158234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health","tag-health","tag-tecsalud"],"acf":[],"yoast_head":"\nThe dairy industry: An area of opportunity for science | TecScience<\/title>\n<meta name=\"description\" content=\"Food expert Cristina Chuck explains that fermented dairy products provide multiple health benefits to those who consume them.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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