Bioactive Components in Milk and Dairy Products

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  • Edition: 1st
  • Format: eBook
  • Copyright: 2009-12-04
  • Publisher: Wiley-Blackwell

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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



Chapter 1 Overview of Bioactive Components in Milk and Dairy Products (Young W. Park).

Section I Bioactive Components in Milk.

Chapter 2 Bioactive Components in Bovine Milk (Hannu J. Korhonen).

Chapter 3 Bioactive Components in Goat Milk (Young W. Park).

Chapter 4 Bioactive Components in Sheep Milk (Isidra Recio, Miguel Angel de la Fuente, Manuela Juárez, and Mercedes Ramos).

Chapter 5 Bioactive Components in Buffalo Milk (A. J. Pandya and George F. W. Haenlein).

Chapter 6 Bioactive Components in Camel Milk (Elsayed I. El-Agamy).

Chapter 7 Bioactive Components in Mare Milk (Qinghai Sheng and Xinping Fang).

Section II Bioactive Components in Manufactured Dairy Products.

Chapter 8 Bioactive Components in Caseins, Caseinates, and Cheeses (Ryozo Akuzawa, Takayuki Miura, and Hiroshi Kawakami).

Chapter 9 Bioactive Components in Yogurt Products (Eveline M. Ibeagha-Awemu, J.-R. Liu, and Xin Zhao).

Chapter 10 Bioactive Components in Kefi r and Koumiss (Jia-ping Lv and Li-Min Wang).

Chapter 11 Bioactive Components in Whey Products (Sanghoon Ko and Hae-Soo Kwak).

Chapter 12 Probiotics and Prebiotics as Bioactive Components in Dairy Products (Young Jin Baek and Byong H. Lee).

Section III Other Related Issues on Bioactive Compounds in Dairy Foods.

Chapter 13 Regulatory Issues and Functional Health Claims for Bioactive Compounds (Peter Roupas, Peter Williams, and Christine Margetts).

Chapter 14 New Technologies for Isolation and Analysis of Bioactive Compounds (Sumangala Gokavi).

Chapter 15 Potential for Improving Health: Immunomodulation by Dairy Ingredients (Tadao Saito).

Chapter 16 Potential for Improving Health: Calcium Bioavailability in Milk and Dairy Products (Eveline M. Ibeagha-Awemu, Patrick M. Kgwatalala, and Xin Zhao).

Chapter 17 Potential for Improving Health: Iron Fortifi cation of Dairy Products (Young W. Park).


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