What is it about?
We studied the yogurt from ewe’s (whole and semi-skimmed) and cow’s (whole) milk composition and compared the effect of their consumption (250 grams yogurt per day during 5 weeks) on the lipid profile of apparently healthy average consumers (with borderline high blood cholesterol). Ewe’s milk has a higher fat content than cow’s milk (approximately 6 and 2.9%, respectively), but the lipid profiles of the two milks differ significantly . Ewe's milk yogurt has higher concentrations (almost double) a type of fatty acids (short-chain fatty acids) that has been associated with health benefits .
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Why is it important?
The major finding was that, despite the different fat content (higher in ewe’s than cow’s milk), the consumption of ewe’s (whole) and cow’s (whole) yogurts, in quantities compatible with a varied diet, did not cause any significant changes in any of the biomarkers of cardiovascular diseases (cholesterol, HDL-cholesterol, LDL-cholesterol, and triglycerides).
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This page is a summary of: Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study, Food & Nutrition Research, January 2017, Taylor & Francis,
DOI: 10.1080/16546628.2017.1391669.
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