[Calcium--essential for everybody]

Calcium regulates majority of metabolic processes within human organism and its optimal intake decreases risk of metabolic illnesses conditioned by diet. Deficiency of calcium results in higher body max index, increase risk of insulin resistance, diabetes type 2 and osteoporosis. Diet delivering full calcium load diminished impendency of hypertension; calcium regulates tension of smooth muscles of blood vessels, limits neurotransmitters activity and also diminish hazardous activity of sodium chloride. Anticancerogenic activity of calcium results from formation insoluble bile acids and fat acids salts, and most of all, from inhibition of intestine mucosa cells hyper proliferation. Due to presence of vitamin D3, CLA, proteins and bioactive peptides emerging from them, milk is more efficient in prophylaxis of diet conditioned illnesses than calcium supplements. Efficiency of milk and dairy products in treatment of obesity, sclerosis and hypertension has been proved by DASH diet.

[Dairy products as source of folates]

Dairy products, especially yoghurts and blue cheeses, are underestimated source of folates in human diet. Though foliates content in dairy products is lower than in vegetables and cereals, nevertheless their bioavailability and stability is much better. High folate stability results from presence of hydro- and lipophylic antioxidants efficiently protecting folates and other bioactive compounds against oxidation processes on synergic way. On the other hand, high bioavailability is a consequence of folic appearing in milk mainly in form of mono glutamates and also of a presence of a protein ready to bind folates (FBP--folic binding protein). FBP makes easier folates transport through cell membranes. Moreover, present in milk sphingolipids and cholesterol stimulate activity of FBP. Mould cheeses and milk fermented beverages contain the highest amount of folates. However, cottage cheese contain considerable amount of folic binding protein. Regular consumption of milk fermented beverages and eating them together with vegetables and fruits rich in folates is a chance to increase covering of folic demand.

[Immune stimulative potency of milk proteins]

Milk proteins are characterized by the highest immune stimulative potency from among all the proteins present in human diet. Whey proteins and numerous growth factors that regulate insulin secretion, differentiation of intestine epithelium cells, and also tissue restoration, are priceless in stimulation the immune system. Lactoferrin shows the most comprehensive pro-health properties: antioxidative, anticancer, immune stimulative and even chemopreventive. Also peptides and amino acids formed from casein and whey proteins possess immune stimulative activity. The most valuable proteins, i.e. lactoferrin, immune globulins, lactoperoxidase and lisozyme, together with bioactive peptides, are resistant to pepsin and trypsin activity. This is why they maintain their exceptional biological activity within human organism. Properly high consumption of milk proteins conditions correct function of immune system, especially at children and elderly persons.

[Controversies around diet proteins]

Critical theories regarding proteins of anima origin are still and still popularized, though they are ungrounded from scientific point of view. Predominance of soya proteins over the animal ones in relation to their influence on calcium metabolism, bone break risk or risk of osteoporosis morbidity has not been confirmed in any honest, reliable research experiment. Statement, that sulphur amino acids influence disadvantageously on calcium metabolism of human organism and bone status, is completely groundless, the more so as presence of sulphur amino acids in diet (animal proteins are their best source) is the condition of endogenic synthesis of glutathione, the key antioxidant of the organism, and taurine stimulating brain functioning. Deficiency of proteins in the diet produce weakness of intellectual effectiveness and immune response. There is no doubt that limitation of consumption of animal proteins of standard value is not good for health.

[Milk phospholipids as nutraceutic]

Almost the all milk fat is closed inside fat globules possessing envelope of phospholipids, glycosphingolipids, cholesterols and proteins. Phospholipids of milk are composed of phosphatidylcholine (lecithin), phosphatidylethanolamine (kefalin), sphingomyelin, also phosphatidylinositol, phosphatidylserine and lizophosphatidylcholine (lizolecithin) and make 30% of the milk fat globule membrane. Phospholipids possess pro-health properties. They act neuroprotectively, regulate brain activity, improve memory and resistance to stress, reduce depression risk, Alzheimer and Parkinson diseases. Due to participation in molecular transport, they influence cell growth and development, speed up organism regeneration after great physical effort. The phospholipids limit cholesterol absorption from gastrointestinal tract, are effective in liver therapy (steatosis, alcohol intoxication). Moreover, they are inhibitors of proinflammation factors, pathogens of alimentary canal and cancers (e.g. of colon and adenoma). Alkiloglycerphospholipids - unique component of milk fat - stimulate immune system and protect tissues against toxic action of hydroxyl radicals that is generated during radiotherapy.

[Milk fat in prophylaxis of cancer diseases]

Milk fat is characterized by extensive pro-health activity. Its unique components, such as: short chain saturated fatty acids, conjugated linoleic acid (CLA), vaccenic acid, ether lipids (alkiloglicerols and alkiloglicerophospholipids), 13-methyltetradecanic acid and bioactive components of antioxidative activity, are important in prophylaxis, and even in therapy of cancer diseases. Advantageous influence to maintain pro- and antioxidative balance of organism is revealed by the components of milk fat: conjugated linoleic acid, vitamins A and E, and coenzyme Q10. Moreover, vitamin D3, phospholipids, ether lipids, cholesterol and 13-methyltetradecanic acid also reveal antioxidative activity.

[Genetically modified food--great unknown]

Genetically modified food (GMF) creates evident threat to consumers' health. In spite of assurances of biotechnologists, DNA of transgenic plants is instable, so, synthesis of foreign, allergenic proteins is possible. Due to high trypsin inhibitor content the GMF is digested much more slowly what, alike Bt toxin presence, increases probability of alimentary canal diseases. Next threats are bound to the presence of fitoestrogens and residues of Roundup pesticide, that can diminish reproductiveness; and even lead to cancerogenic transformation through disturbance of human hormonal metabolism. In spite of food producers and distributors assurances that food made of GMF raw materials is marked, de facto consumers have no choice. Moreover, along the food law products containing less than 0.9% of GMF protein are not included into genetically modified food.

[The food cholesterol controversy]

Arteriosclerosis of blood vessels, the main cause of heart attack and stroke, is a disease of multifactor pathogenesis. Multiple experimental, clinical and epidemiologic studies indicate that free radicals and lipid oxidation products take part in aterogenesis process. Homocysteine possess also cytotoxic activity leading to degradation of elastine of internal membrane of blood vessels. Deficiency of vitamin folic acid, B12 and B6 cause homocysteine accumulation in human organism. Identifying the arteriosclerosis with oxidation of LDL-cholesterol results with faulty conclusions. Metabolism of cholesterol in human organism depends on content of n-6 and n-3 polyunsaturated fatty acids, phospholipids, fitosterols, food fiber, Lactobacillus and antioxidants in the diet. In aterogenesis antioxidant defficiency, especially long-lasting ones, are more important then amount of fat itself. Considering cholesterol intake with average food and its absorption amounting 25-30%, one can conclude that amount of cholesterol in intestine originates in 90% from liver synthesis, which is excreted with bile, and in more than ten percent--from food. This is why reduction of cholesterol intake with food only little improves blood lipid indexes.

[Spuriously unhealthy animal fats]

Animal fats are generally considered as a source of saturated fatty acids and cholesterol, identified with arteriosclerosis and its clinical complications (cardiovascular diseases with heart attack, stroke, cerebral claudication). The real reason of arteriosclerosis are inflammation states of blood vessel endothelium caused by oxidative stress, hiperhomocysteinemia, hipertrigliceridemia, presence of artificial trans isomers and excess of eicosanoids originated from poliunsaturated fatty acids n-6. Present status of science proves that both saturated fatty acids and cholesterol present in animal food can not cause inflammation state. Moreover, animal fats are source of antioxidants active both in food and in human organism. Due to high oxidative stability animal fats do not make threat to human health. Milk fat, though high content of saturated fatty acids and cholesterol, possesses comprehensive pro-health activity--against arteriosclerosis and cancerogenesis.

[Spuriously healthy plant fats]

Since long plant fats are considered by nutritionists, dieticians and doctors, as main source of essential unsaturated fatty acids) n-6 and n-3 in human diet. On the market there is plenty of oils that can be consumed directly or used to frying. Last four decades consumption of oils increased several times due to stimulated by advertisement popularization of their pro-health activity. Plant oils supply mostly multi unsaturated fatty acids n-6 excess of which disadvantageously influence human health. Determinations of changes of oxidative stability of plant fats (during processing and storage) proved that consumption of oxidation products of fatty acids and sterols may be a reason of various diseases. Both epidemiologic and clinic studies indicated that if plant fats (both oils except this from olives and margarines) have possessed pro-health properties, their several times increased consumption would liquidate the problem of arteriosclerosis and its clinical complications (heart attack, stroke). For the present, every second death in the industrial countries results from the cardiovascular disease. Morbidity of cancer is also increasing and of neurological and neurodegenerative diseases is growing up vigorously.

[Atherogenic properties of milk fat--facts or myths?]

Since long time edible fats are classified into two groups of food products: atherogenic or antisclerotic ones. Animal fats are considered as atherogenic ones because of high content of saturated fatty acids and cholesterol, and margarines and plant oils are, without reason, counted as food with antisclerotic activity. Milk fat, included among animal ones, does not impend over sclerosis, on the contrary, it prevents diseases of cardiovascular system, because it contains various bioactive constituents, that: limit synthesis of liver cholesterol and triglycerides (short chain saturated fatty acids, Omega-3 polyunsaturated fatty acids, oleic acid); intensify estrification and metabolism of cholesterol (phospholipids, oleic acid, Omega-6 and Omega-3 polyunsaturated fatty acids in optimal proportions); prevent cholesterol oxidation (conjugated linoleic acid--CLA, alpha-tokoferol, coenzym Q10, vitamins A and D3, phospholipids), reduce level of LDL-cholesterol in blood plasma (linolenic acids Omega-3, linoleic acid W-6, also oleic acid). Unique components of milk fat i.e. short chain saturated fatty, conjugated linoleic acid, vaccenic acid (natural trans isomer), and other milk components possess additionally anticancerogenic activity.

Effect of paracasein degradation on sensory properties of Gouda cheese

The relation between the sensory quality of Gouda cheese and the extent of paracasein degradation, i. e., the content of soluble N, peptide N, amino acid N and amine N, was studied. The above-mentioned parameters of paracasein degradation differently determined the sensory properties of Gouda cheese. The flavour of cheese after 6-week ripening depended to the largest extent on the content of amine N and soluble N. The effect of the content of peptide N on cheese flavour was smaller but statistically significant. Also the smell of Gouda cheese was to the largest extent correlated to the content of amine N. A dependence between smell and the content of peptide N was found only in the cheeses after 4-week ripening. None of the sensory quality parameters of the examined cheeses depended on the content of amino acid N.

Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part II. Proteolytic activity

The objective of this work was to study the dynamics of proteolytic activity for selected cultures of propionic acid and lactic acid bacteria used in the rennet cheese production. The studies were carried out in two model systems, with CH-N-19, Nizostar and their associated cultures in two media differing in the nitrogen compound structure. The addition of coagulating enzyme to the medium accelerated the proteolytic processes occurring upon the contribution of the examined cultures but did not influence the changes in the aminopeptidase specificity towards the substrates used (Leu-pNA for LAB and Pro-pNA for PAB).

The sensory properties of gouda-type cheese depending on the degree of paracasein degradation

The proteolysis in cheeses produced with working starter was different than in those produced with concentrate. Different dynamics of proteolysis (N-soluble) and peptolysis (N-amino acid) during ripening resulted in different sensory properties of gouda-type cheeses. Visible differences occurred in eye formation and texture. The cheeses produced from milk with added lisozyme were characterised by more soft, elastic texture compared with respective cheeses from milk with saltpetre.

Substrate specyfity of peptidases synthesised by Enterococcus facieum

The strain Enterococcus faecium successfully used in youghurt production was the subject of studies. It results from the comparison of the activities of peptidases synthesised by E. faecium that aminopeptidases dominated Their average activity was about 2.5-fold higher than the average activity of dipeptidases. The presence of carboxy- and tripeptidases is also important from the technological point of view.

Synergistic and antagonistic properties of selected cultures of lactic acid and propionic acid bacteria. Part I. Fermentation activity

The objective of this work was to study the dynamics of fermentation activity of selected cultures of lactic acid and propionic acid bacteria used in the cheese production. At the same time, it was decided to follow their interactions. The studies were conducted in two model systems with CH-N-19, Nizostar, and their associated cultures in two media. On a basis of the evaluation of physiological and fermentation activities, the antagonistic properties between the examined culture systems were not found and the differences observed only resulted from specific traits of the examined microorganisms.