When to use gluten free milk?
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A gluten free milkshake has always been a staple dairy product, but many dairy farmers have started to push for the product to be made with whole wheat flour instead of corn, the main ingredient in dairy.
While the process has been successful in the past, there are concerns that the flour used to make the product is still too high in gluten to be suitable for humans.
Now, a new study by researchers at the University of Oxford and Cornell University suggests that wheat might be able to lower the levels of gluten in dairy products to make them more suitable for human consumption.
The findings, which were published online on Wednesday, have been hailed as a breakthrough for the future of dairy.
“This is a major advance in the development of the potential of whole wheat, the major food grain used in many processed foods,” lead researcher Dr. Sarah McNeill said in a statement.
“It would be fantastic if we could replace cow’s milk with wheat flour and get dairy back on the market.”
The researchers tested the effect of a wheat flour diet on dairy products in different stages of growth.
They found that, while the wheat flour did not seem to alter the levels or quality of the proteins in the milk, it did reduce the amount of gluten found in the products.
In their study, which involved more than 300 dairy cows, the researchers used a different wheat flour recipe than previous ones.
This time, the flour was made from a modified wheat that had been genetically modified to contain only one gene from the protein, called Bifidobacterium.
This was used to create a “new” wheat that was free of Bifids bacteria, which can lead to increased gluten in milk.
While the new wheat had a slightly higher concentration of gluten, the level of gluten remained similar, the research found.
It’s the first study to look at the effect wheat flour has on dairy proteins and suggests that it might be possible to reduce the gluten in the dairy products, McNeill told Mashable.
“We are hopeful that our results could provide the impetus to move dairy products into a wheat-free world,” she said.
Wheat flour was the main wheat ingredient used in dairy milk before the introduction of a modified version of it called Bt.
Wheat flour was initially used to produce the milk protein casein, which was then added to the milk to create the cow’s digestive tract.
The protein was then used to further break down the milk proteins into their component parts.
The Bt protein has been shown to increase milk protein synthesis and also to boost the milk’s taste.
It has been found to be a good source of protein for infants and children, and has been proven to improve digestion and the growth of dairy cows.
According to McNeill, the potential benefits of a gluten free diet in the future are great, but she added that the study was limited by its observational design, and the findings may not be applicable to people.
“People are often concerned that dairy products are not safe for humans to eat and the only way to ensure they are safe is to be gluten free,” McNeill continued.
“We have to look again at this, and what we are finding here is that wheat can be very effective in the short term, but there is also a potential for the effect to be lost over time.”
This is good news for people who want to eat a gluten-free diet, McNeil said, but it should be considered carefully for people in the developing world, as the research was only done in humans.
The study was funded by the Leverhulme Trust and the Department of Health and Medical Research.
Follow Elizabeth Landau on Twitter: @ElizabethLandau
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