[ RESEARCH ]
Milk Matters in Malnutrition An ongoing study will examine the effect of dairy sugar and dairy protein on recovery from moderate acute malnutrition (MAM). In prior studies, milk has been found to stimulate child growth. Milk protein contains all essential amino acids and has a very high protein quality. Less is known about the milk sugar’s effect on growth as there is conflicting data on results of lactose in the recovery of malnourished children. We expect that both milk protein and lactose will restore gut health more quickly than vegetable protein or vegetable sugar. The relative importance of these two restorative factors will be quantified and reflected in greater reductions in gut leakiness as measured by a lactulose permeability test. We hypothesize that milk protein and lactose will induce a healthier microbiome composition than in those treated with vegetable protein or vegetable sugar.
Project information
Title: Milk Matters in Malnutrition – is it Lactose or Protein? Project manager: Mark Manary, Project Peanut Butter, Sierra Leone Project participants: Destiny Krietemeyer & Donna Wegner, Project Peanut Butter, Hanne C. Bertram, Department of Food Science, Aarhus University Project period: May 2019-April 2023 Objective: This intervention study has the objective of determining the effect of lactose and milk proteins on the treatment of moderate, acute malnutrition. We desire to determine the optimal types of carbohydrates and proteins, for use in foods given as ready to use supplementary foods to children with moderate, acute malnutrition. The effect of these different supplementary foods will be measured from, e.g., rate of weight gain and arm circumference of the children. Finally, the ability of the formulas to restore the gut function will be assessed. 900 children were included in the study which is conducted in Sierra Leone. DANISH DAIRY RESEARCH FOUNDATION
How much can I squeeze milk proteins? An ongoing study seeks understanding of critical processing parameters to design improved functional milk protein concentrates. It is the ambition of this project to understand the molecular and physical details of the changes occurring to proteins during concentration using membrane filtration, a very widespread unit operation in the industry, which has revolutionized the processing landscape in the past decade. This project, a close collaboration between the Aarhus University team and Arla Foods, has two main objectives: To describe in detail the effect of concentration and environmental conditions during process on the milk structures present in the feed and then to see how these changes are related to changes in the feed processability.
Project information
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Title: Understanding critical processing parameters to design improved functional milk protein concentrates (FILTRATE) Project Manager: Professor Milena Corredig, Department of Food Science, Aarhus University Partners: Aarhus University & Arla Foods Time period: October 2019-October 2022 Project objectives: To describe in detail the effect of milk concentration on its processability. DANISH DAIRY RESEARCH FOUNDATION
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