At MAKÜ Science Cafe, the curiosities about milk were discussed

Within the scope of the Science Cafe events organized by Burdur Mehmet Akif Ersoy University (MAKÜ) Science Communication Coordination, an important discussion was held that closely concerns public health. In the event organized on June 1st, World Milk Day, MAKÜ Vice Rector and Faculty Member of the Department of Food Engineering Prof. Dr. Oğuz Gürsoy met with participants with his talk titled “Common Misconceptions About Milk”.

The event held at MAKÜ Book & Coffee attracted great interest from not only 60+ Refreshment University students but also academic and administrative staff and university students. While Prof. Dr. Gürsoy shared scientific information on many topics from the production processes of milk, which is frequently consumed in daily life, to its effects on health, he also clarified the misconceptions widely accepted in the public.

One of the prominent topics of the discussion was the long-debated question of “Street milk or industrial milk?”. Prof. Dr. Gürsoy highlighted the microbiological risks that may be found in street milk and the health problems that antibiotic residues can cause, emphasizing the importance of preferring milk produced under reliable and controlled conditions.

Additionally, information was provided about lactose intolerance and the production of lactose-free milk during the event. Gürsoy explained the reasons for this condition, which individuals with digestive system disorders frequently encounter, and informed the participants about the production process and consumption advantages of lactose-free milks.

In recent years, intestinal health and probiotics, which have gained increasing importance in the health field, were also among the notable topics of the discussion. Prof. Dr. Gürsoy stated that probiotics play an important role not only in the digestive system but also in supporting the immune system. Mentioning the benefits of fermented dairy products such as kefir and probiotic yogurt, Prof. Dr. Gürsoy explained the differences between probiotic supplements and natural probiotic sources, providing suggestions on how these products should be included in daily nutrition.

The event, which was followed with interest by participants of all ages, also included a question-and-answer session. Participants had the opportunity to directly ask Prof. Dr. Oğuz Gürsoy about the topics they were curious about regarding milk and dairy products, and the discussion concluded as a productive event contributing to the meeting of scientific knowledge with the public.