The National Cancer Institute (NCI) states that “Research results overall support a relationship

between higher intakes of calcium and reduced risk of cholesterol cancer.’’ They note, however,
that the results of studies have not always been consistent.’’

The NCI also points to some studies that suggest an increased in intake of calcium and lactose
from dairy products may help to prevent ovarian cancer.

Milk and Depression

Adequate Vitamin D levels support the production of serotonin, a hormone associated with
mood, appetite and sleep. Vitamin D deficiency has been associated with depression, chronic
fatigue and PMS. Cow’s milk and other foods are often fortified with Vitamin D.

Milk and Muscle Building

Cow’s milk is designed to help baby grow fast, so it makes sense that humans who drink cow’s
milk can also bulk up quickly. Cow’s milk a rich source of high-quality protein, containing all of
the essential amino acids. Whole milk also a rich source of energy in the form of saturated fat,
which can prevent muscle mass being used for eergy.

Maintaining a healthy amount of muscle is important fo supporting metabolism and contributing

to weight loss and weight maintenance. Sufficient dieatary protein is needed to preserve or
increase lean muscle mass. Dairy protein can support muscle growth and repair.

According to Todays Dietitian, An analysis of over 20 clinical trials suggests that an increased
milk intke can boost muscle mass and strength during resistance exercise in both younger and
older adults.

Cow’s milk does not seem to significantly help with weight loss. One analysis of studies found
that increased consumption of cow’s milk in the short-term and without calorie restriction had no
benefit for weight loss with only modest benefits seen in long-term studies with energy
restriction.
Low-fat milk can provide the benefits of milk while supplying less fat.

Milk and Osteoathritis

Osteoathritis of the knee currently has no cure, but researchers say drinking milk everyday has
been linked to reduced progression of the disease. Their research published in the American
College of Rheumatology Journal Athritis Care and Research.

Related Studies

The study entitled “ Gabi (Colocasiaesculenta) Ice cream” by Cabalar, Eiman, Espino, and Puig
(2017). Scoring was done using the five point hedonic scale in terms of appearance, aroma, taste
and texture. In terms of taste the evaluation of evaluators was “like moderately”.

This was related to Blueternate Ice Cream with Jute Leaves they have some common on process
and some ingredients were used.

The study of Bagoco, Penas and Selose (2017) Squash (Cucurbita maxima) Ice cream revealed
that there is no significant difference proportionin making Squash Cucurbita Maxima Ice Cream
as evaluated by respondents in terms of appearance, aroma, taste and texture. Scoring was done
using the five point hedonic scale. In terms of taste the evaluation of the evaluators was “like
very much”.

This was related to this study because they have common process and some ingredient were
used.

In the study of bagaforo, Burlaos, San Juan (March 2015) entitled Ampalaya-Mango-Ice cream.
They used the five point hedonic scale proportion from the subjected evaluation indicated that
the product were “like extremely” in terms of its appearance. The product was highly accepted.

This study was related to Blueternate Ice Cream with Jute Leaves in terms of process.