Chemical and nutritional characterization of milk as a cardiovascular disease risk factor

The cardio metabolic risk is related to various risk factors including obesity, abnormal glucose homeostasis, dyslipidemia and hypertension. In addition to genetic factors, lifestyle and eating habits contribute to cardio metabolic risk In this context, scientific research has focused on understanding the role of diet in the development of cardio metabolic risk: it is reported that the intake of dairy products protects against this risk more than just providing a risk factor. According to these considerations, it was chosen to focus on the chemical and nutritional value of milk produced by the main species raised in Italy. The study was conducted on 30 Italian Mediterranean buffaloes, and the same number of goats, sheep and cattle, in different stage of lactation and different parity. Milk samples, from these different animal species, were subjected to chemical-nutritional analysis and compared with commercially available milk samples; all samples were analyzed was subjected to the following determinations: total lipids, density, Lactose, total solids, protein, casein, freezing point, pH, electrical conductivity and cholesterol.The results show that for the goat milk a greater percentage of lipids (9.63 vs 2.85%, respectively for raw milk and commercial milk) and a lower cholesterol content (6.02 vs 12.30 mg/100ml respectively for raw milk and commercialized milk) can be observed, while the cow milk shows a lower protein (4.07 vs 3.07%, respectively for raw milk and commercialized milk) and a higher cholesterol content (20.67 vs 29.84 mg/100ml respectively for raw milk and commercialized milk). These differences, however, are not meaningful and could be explained by the working process the samples face coming from the packaging industry. In this regard, it is important to note that the raw milk, compared to the whole, owns all the nutritional "original" quality (heat-sensitive components: enzymes and vitamin D), and the protein fraction is slightly more digestible; however, the fat micelles remain totally intact for a longer period digestibility. On the contrary, the whole milk is proportionally depleted with respect to the type of heat treatment applied, most commonly: Short Time pasteurization, High Temperature Short Time (HTST-said "fresh milk" - less storable) and treatment Ultra High Temperature (UHT - so called "long conservation"). However, thanks to the homogenization of lipids, it has a digestibility absolutely greater than the raw milk.