Browsing by Author "Koivusaari, Katariina"

Milk production in Finland has changed during the latest decades. There are significant changes in cattle breeding, cattle feeding, milk collecting and transportation. Also processing of milk products has been developed. In addition, milk products are consumed in a different way than before. For example the consumption of fat-free milk and cheeses has increased whereas overall consumption of milk has decreased. In this master’s thesis milk products of DIPP (Diabetes Prediction And Prevention) nutrition study were classified based on their homogenization and heat-treatment. Creating the classification, the effects of heat-treatment or homogenization on milk proteins and fat globules were considered. The classification was done using information provided by literature and by major dairy manufacturers. Milk products were classified in one of the following groups based on the homogenization information: homogenized, non-homogenized, fat-free; and in one of the following groups based on the heat-treatment information: normally pasteurized or milder heat treatment, high pasteurized at < 100°C, high pasteurized or sterilized at ≥100°C. Milk consumption of children at the age of 6 months (n=1305), 1 year (n=1513) and 3 years (n=1326) was observed using both the updated classical DIPP - milk product classification and the newly created processing based classifications. It was observed that children used a lot of strongly heated milk-based products especially during their first year. At the age of six months mostly high pasteurized or sterilized at ≥100°C and homogenized milk products were used. Background variables such as breastfeeding, mother’s education and children’s living area (Pohjois-Pohjanmaa/ Pirkanmaa) were associated with milk product consumption both when using classical and process based classifications. This study introduces new information about children’s milk product consumption. The process based classification can also be used later when observing whether consumption of some specific kind of milk products can lead to appearance of type 1 diabetes.