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 therapeuticvalues or product technology information on milk and dairy products from the dairy cow and speciesbeyond.Areas featured are:Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mareIdentifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey productsEssential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebioticsContributed chapters from a team of world-renowned expert scientists
Author(s): Young W. Park
Edition: 1
Publisher: Wiley-Blackwell
Year: 2009
Language: English
Pages: 439
Tags: Пищевая промышленность;Пищевая химия;Биохимия молока и молочных продуктов;
Cover......Page 1
Table of Contents......Page 6
Contributors......Page 8
Foreword......Page 12
1: Overview of Bioactive Components in Milk and Dairy Products......Page 16
Section I: Bioactive Components in Milk......Page 26
2: Bioactive Components in Bovine Milk......Page 28
3: Bioactive Components in Goat Milk......Page 56
4: Bioactive Components in Sheep Milk......Page 96
5: Bioactive Components in Buffalo Milk......Page 118
6: Bioactive Components in Camel Milk......Page 172
7: Bioactive Components in Mare Milk......Page 208
Section II: Bioactive Components in Manufactured Dairy Products......Page 228
8: Bioactive Components in Caseins, Caseinates, and Cheeses......Page 230
9: Bioactive Components in Yogurt Products......Page 248
10: Bioactive Components in Kefir and Koumiss......Page 264
11: Bioactive Components in Whey Products......Page 276
12: Probiotics and Prebiotics as Bioactive Components in Dairy Products......Page 300
Section III: Other Related Issues on Bioactive Compounds in Dairy Foods......Page 324
13: Regulatory Issues and Functional Health Claims for Bioactive Compounds......Page 326
14: New Technologies for Isolation and Analysis of Bioactive Compounds......Page 342
15: Potential for Improving Health: Immunomodulation by Dairy Ingredients......Page 360
16: Potential for Improving Health: Calcium Bioavailability in Milk and Dairy Products......Page 376
17: Potential for Improving Health: Iron Fortification of Dairy Products......Page 392
Index......Page 410
