Bioactive Components in Milk and Dairy Products
Young W. Park
John Wiley & Sons, Sep 15, 2009 - Technology & Engineering - 440 pages
Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent.
Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book.
Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products.
Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond.
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cholesterol appears to be not identified in the book and colostrum is a common source of many nutrients. Some of these are spoken of as if they were part of regular milk.there is no seperate treatment of colostrum in each species reported. many other fats are also not commented upon. It appears that it is all about the "goodies in the milk". This may not be a balanced report. One of the assumptions in the book appears to be "how does milk benefit man". Little thought is given to the fact that many of the bio active nutrients already exist in humans and adding more of them is going to create what effect? The issue of " Why do countries that have the largest consumption of milk also have high rates of osteoporosis as well as other diseases?
Section II Bioactive Components in Manufactured Dairy Products
Section III Other Related Issues on Bioactive Compounds in Dairy Foods