Health Benefits of Dairy Products; Steps towards Improvement of Dairy Safety and Industrialization in Developing Countries: A Review

Abstract

A Dairy product is a type of food obtained from milk of mammals (cow, sheep, goat and camel). Common dairy products include cheese, yogurt, and butter. Nutritional content of dairy include protein, vitamins, omega-3 fatty acid, calcium, potassium, phosphorus and magnesium. Dairy products are a quintessential constituent of proposed good nutrition in poor economies, and are an intrinsic aspect of milk production, preparation, and consumption. The different dairy products common to developing countries are Kariesh (Egypt), Ayib (Ethiopia), Gibna (Sudan), Nono (Nigeria), Wara (Nigeria) and Ghee (India). Microorganisms involved in fermentation of milk include Lactic acid bacteria (Enterococcus, Lactobacillus, Lactococcus, Oenococcus, Streptococcus, Vagococcus, and Weissella). Natural antimicrobial systems in milk, use of antimicrobial additives (using plant extracts or plant parts such as Olea europea (root) Lippia javanica (stem), or Olkingiri (stem) and heating, conventional production techniques such as fermentation (transform lactose (milk sugar) to lactic acid), and other variables all result in the processing and safeness of dairy products in underdeveloped regions. Pathogens of public health concern in the dairy products include Bacillus subtilis, Brucella abortus, Coxiella burnettii, Escherichia coli, Listeria monocytogenes, Mycobacterium bovis, and Staphylococcus aureus still persist in these developing countries. Weight management, improved gut health, digestion, healthy bone, muscle mass are health benefits of dairy consumption. Dairy farmers would require updated knowledge and basic training to prevent contamination of dairy such as hazard analysis and critical control points (HACCP) design, implementation of good hygienic practices (GHPs) and good agricultural practices (GAP).