Bioactive Components in Milk and Dairy Products

by Park, Young W.

• ISBN13: 9780813819822
• ISBN10: 0813819822
• Edition: 1st
• Format: Hardcover
• Copyright: 2009-06-30
• Publisher: Wiley-Blackwell

Summary

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. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; growth factors; and other bioactive compounds. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates and cheeses; yogurt products; koumiss and kefir; and whey products.

Author Biography

Young W. Park, PhD, is Professor of Food Science at the Georgia Small Ruminant Research & Extension Center, Fort Valley State University, Fort Valley, GA, USA, and an Adjunct Professor, Department of Food Science and Technology, University of Georgia, Athens, Georgia. Dr. Park has devoted his research career in goat milk and dairy goat products research for the past 27 years, publishing more than 240 revered journal articles, book chapters, and invited papers and abstracts in national and international conferences. He co-edited the Handbook of Milk of Non-Bovine Mammals by Wiley-Blackwell.

Table of Contents

Contributors	p. vii
Foreword	p. xi
Overview of Bioactive Components in Milk and Dairy Products	p. 3
Bioactive Components in Milk
Bioactive Components in Bovine Milk	p. 15
Bioactive Components in Goat Milk	p. 43
Bioactive Components in Sheep Milk	p. 83
Bioactive Components in Buffalo Milk	p. 105
Bioactive Components in Camel Milk	p. 159
Bioactive Components in Mare Milk	p. 195
Bioactive Components in Manufactured Dairy Products
Bioactive Components in Caseins, Caseinates, and Cheeses	p. 217
Bioactive Components in Yogurt Products	p. 235
Bioactive Components in Kefir and Koumiss	p. 251
Bioactive Components in Whey Products	p. 263
Probiotics and Prebiotics as Bioactive Components in Dairy Products	p. 287
Other Related Issues on Bioactive Compounds in Dairy Foods
Regulatory Issues and Functional Health Claims for Bioactive Compounds	p. 313
New Technologies for Isolation and Analysis of Bioactive Compounds	p. 329
Potential for Improving Health: Immunomodulation by Dairy Ingredients	p. 347
Potential for Improving Health: Calcium Bioavailability in Milk and Dairy Products	p. 363
Potential for Improving Health: Iron Fortification of Dairy Products	p. 379
Index	p. 397
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