This document discusses the health benefits of dairy consumption and argues that ultra-high temperature (UHT) treated milk provides a safe option. It notes that while dairy was once considered toxic, it is now a significant food group. Dairy is described as nutrient-dense and associated with lower risks of various diseases. Specifically, higher dairy intake is linked to lower risks of colorectal cancer, stroke, and weight gain. The document then explains that UHT heating milk to 135-140°C for 2-4 seconds kills bacteria while retaining nutrients. Aseptic packaging in 6 layers prevents contamination, requiring no refrigeration. The document concludes that UHT milk ensures absolute health and purity for families.

1. Ensuring Absolute Wellness

2. After the ice age…
When milk was considered a toxin* to adult
humans due to deficiency of lactase
enzyme to the present times when dairy
products are a significant food group in
diets of children and adults, the dairy
industry has come a long way…
* Archaeology : the milk revolution, Andrew Curry, Nature 2013

3. Dairy Consumption - Marker
for overall good health
Milk has been part of the human diet for
millennia and is valued as a natural and
traditional food. Milk and dairy foods are
considered to be one of the main food groups
important in a healthy balanced diet. As milk
provides a substantial amount of vitamins and
minerals in relation to its energy content, it is
considered a nutrient dense food*
*THE NUTRITIONAL VALUE OF MILK, The Dairy Council

4. Milk and dairy products are
nearly perfect foods!
(1)
Evidence from some epidemiological studies
suggest that greater consumption of dairy
products is associated with lower risk of
metabolic related disorders and Cardio Vascular
Diseases (CVD). Multiple dairy components in
milk such as whey protein, casein and minerals
have been posited as drivers of these beneficial
effects (2)
1. The American Journal of Clinical Nutrition, June 2013 Media Alert
2. Milk protein for improved metabolic health: a review of the evidence, Robin A McGregor and Sally D Poppitt, Nutrition &
Metabolism 2013

5. A study published in the American
Journal of Clinical Nutrition says…
“Dairy
foods
represent
a
distinct
group, presumably because of their relatively
high calcium content; calcium is considered to
be important for bone health. Calcium in non
dairy sources is less concentrated, making it
difficult to meet the recommended dietary
allowance for calcium without concomitant
consumption of dairy foods or supplements.”
Ref: Dairy foods and bone health: examination of the evidence, Am J Clin Nutr September 2000

6. Dairy and Health

7. Dairy and Cancer
People who consume less than a quarter of a
glass of milk every day had 15 % more risk of
colorectal cancer than those who consumed
more than 1 glass of milk a day. Milk and Ca
intake have been associated with a lower risk of
colorectal cancer*
*Dairy products and health: a review of the epidemiological evidence, Eva-Elisa A´lvarez-Leo´nBlanca Roma´n-Vin˜as
and Lluı´s Serra-Majem, British Journal of Nutrition (2006)

8. Dairy and weight loss

Higher low fat dairy intake among overweight
type 2 diabetic patients on reduced-calorie diets
enhanced weight loss process
( REF: Shahar DR, Abel R, Elhayany A, Vardi H and Fraser D. Does Dairy Calcium Intake Enhance Weight Loss Among
Overweight Diabetic Patients? Diabetes Care. 2007)
o
A 12-week study of 34 obese adults on a
balanced, modestly reduced-calorie diet found
that those who consumed a calcium-rich diet
supplied by 3 servings of yogurt a day lost 22%
more weight and 66% more body fat compared to
those who simply reduced calories and
consumed little or no dairy.

9. Dairy and weight loss
The participants who ate 3 servings of yogurt
also lost significantly more inches around the
waist compared to those on the low-dairy diet.
( REF: Zemel MB, Richards J, Mathis S, Milstead A, Gehardt L, Silva E. Dairy augmentation of total and central fat loss in obese subjects.
International Journal of Obesity. 2005

10. Dairy and heart health

There is evidence to support that the intake of
dairy products is associated with a lower risk of
cerebrovascular accident or stroke.

Milk consumption is not associated with any
increased risk of heart disease
REF: Dairy products and health: a review of the epidemiological evidence, Eva-Elisa A´lvarez-Leo´nBlanca Roma´n
Vin˜as and Lluı´s Serra-Majem, British Journal of Nutrition (2006)

11. Dairy and bone health

Consumption of dairy products in childhood
and adolescence can improve bone mineral
density and reduce the risk of osteoporosis in
adult women.
Ref: Dairy Products, Dietary Calcium and Bone Health: Possibility of Prevention of Osteoporosis in Women: The Polish
Experience, Lidia Wadolowska et al, Nutrients 2013

The American Academy of Pediatrics suggests
getting calcium from dairy foods first such as
milk, flavored milk, cheese and yogurt to help
build strong bones and reduce the risk of
fractures
Ref: American Academy of Pediatrics, Optimizing bone health and calcium intakes of infants, children, and adolescents.
Pediatrics. 2006

12. Dairy and bone health
Dairy products provide a unique mix of
nutrients including calcium, phosphorus and
protein that contribute to maximizing bone
density and slowing age-related bone loss
Ilich JZ, et al. Nutrition in Bone Health Revisited: A Story Beyond Calcium. Journal of the American College of
Nutrition. 2000

13. However…
Experts say that milk and dairy products are
important components of a healthy diet but if
consumed unpasteurized / untreated, they also
can present a health hazard due to possible
contamination with pathogenic bacteria or
adulteration.
REF: Unpasteurized Milk: A Continued Public Health Threat, Frederick L. Angulo, Clin Infect Dis. (2009)

14. The way out…
UHT milk - A safe option!

15. What is UHT milk?
UHT i.e. Ultra High Temperature treated
milk
Principle of UHT treated milk:
Heating milk to 135 to 140 degree Celsius
for two to four seconds rendering it safe to
consume

16. UHT process - Ensuring safe
drinking milk
Reduces bacteria in milk to level of
sterilization
 Keeps nutrition of milk intact without
preservatives
 No boiling required
 Free from adulteration


17. The UHT process
Perfect time-temperature combination
Region of in-container
sterilisation
2,000
Time (in seconds)
1,000
600
1% destruction of
lysine
Thermophilic spores
(55ºC)
400
200
100
60
3% destruction of
Vitamin B1 (thiamine)
40
20
10
UHT
Region
Mesophilic spores
(30ºC)
6
4
2
1
110
120
130
140
Temperature (in ºC)
150

18. Combining Aseptic packaging and Aseptic
processing
Milk Collection
Quality Check*
Milk not
conforming to
required quality
checks cannot
undergo
Aseptic
Processing
Consumer
Aseptic Packaging
Aseptic Processing
* Milk undergoes quality check at customer’s dairy plant

19. Tetra Pak- Aseptic Packaging
for UHT milk
6 layer packaging
 Tamper proof
 No preservative added
 No contact with oxygen, light,
moisture and microbes
o Keeps nutrition intact
o No need to refrigerate- convenient
to store


20. Ensure absolute health and purity for
your family with UHT milk and
Aseptic packaging!
THANK YOU!!