A novel processing-based classification and conventional food grouping to estimate milk product consumption in Finnish children

Katariina Koivusaari, Sari Niinistö, Hanna-Mari Takkinen, Mari Åkerlund, Tuula Korhonen, Suvi Ahonen, Jorma Toppari, Jorma Ilonen, Riitta Veijola, Mikael Knip, Tapani Alatossava, Suvi Virtanen

Research output: Contribution to journalArticleScientificpeer-review


As more information is needed about the health aspects of milk processing; we classified milk products based on their homogenisation and heat-treatment history in the following inclusive classes: (i) homogenised, (ii) non-homogenised, (iii) fat-free; and (i) low-pasteurised or less heat-treated, (ii) high-pasteurised at = 100 degrees C or sterilised. Milk product consumption of Finnish children was studied at the age of 6 months (n = 1305), 1 y (n = 1513), and 3 y (n = 1328) both using conventional food grouping and the novel processing-based grouping. At 6 months, more than three quarters of the children consumed cows' milk products (median consumption 511 g d(-1)); at 3 y most of the consumed milk products were low-pasteurised or less heat-treated and homogenised. In contrast to children aged 3 y, almost all milk products consumed by infants aged 6 months were pasteurised at high temperature or sterilised. (C) 2018 The Authors. Published by Elsevier Ltd.

Original languageEnglish
JournalInternational Dairy Journal
Pages (from-to)96-102
Number of pages7
Publication statusPublished - Nov 2018
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 412 Animal science, dairy science
  • dairy technology
  • milk heat treatment
  • milk homogenization
  • 3142 Public health care science, environmental and occupational health
  • milk product consumptio
  • Finnish children

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