University of Manitoba Looks into Milk’s Usefulness
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Researchers at the University of Manitoba are looking into the ways they can expand dairy products’ utility, by investigating their use as “functional foods” and as nutraceuticals.
The project, which falls under the University of Manitoba’s Faculty of Agricultural and Food Sciences, will include two studies being performed by graduate students at the University.
The first of the studies is being conducted in partnership with the Richardson Centre for Functional Foods and Nutraceuticals and will focus on the bioactive peptides that can be found in whey (dairy) proteins. The study will look at the way in which these peptides can treat metabolic disorders.
“Bioactive peptides have been popular from a number of different sources over the years,” says food science professor with the Faculty of Agricultural and Food Sciences, Dr. Sue Arntfield. “Whey proteins are not extensively used at the moment although there is more use than there used to be and we really just wanted to see if there is some options of using it to treat something called metabolic syndrome. “
The second study will examine the survival of probiotics in cheese, as well as the role that the probiotics play in determining the cheese’s flavour and texture.
“The probiotics is again something we’ve seen a lot in dairy products and we’re just trying to extend it to a product that lasts a longer time than the yogurts and something that’s often consumed by a lot more people I think than yogurt,” says Dr. Arntfield.
”If there are health implications by eating products, be they whey protein hydrolysates or cheeses that now have a probiotic capability, I think there’s value to the consumer. I don’t know that it’s going to have a major impact in terms of the actual price of these products. It may increase the use of whey but cheese is pretty expensive anyway so I’m not sure that this is going to make a big difference. It may entice more people to eat cheese in that they can see the health benefits. “
According to Dr. Arntfield, the rising demand for functional food can be attributed to growing interest in natural health solutions and preventative medicine.
