Buch, Englisch, Band 71, 198 Seiten, Paperback, Format (B × H): 152 mm x 229 mm, Gewicht: 298 g
Nutritional benefits of milk
Buch, Englisch, Band 71, 198 Seiten, Paperback, Format (B × H): 152 mm x 229 mm, Gewicht: 298 g
Reihe: Burleigh Dodds Science: Instant Insights
ISBN: 978-1-80146-604-2
Verlag: Burleigh Dodds Science Publishing
The first chapter highlights the important role of milk and dairy products in human diets due to the amount of energy (calories) they provide and their ability to compensate for foods in the diet with lesser nutritional value. The chapter also reviews the dairy matrix concept and how this matrix can influence human physiology.
The second chapter provides an overview of major and minor milk proteins, including caseins, whey proteins and indigenous milk enzymes. The chapter discusses a selection of milk protein products which are produced on an industrial scale to support human health and growth, such as the use of whey protein in infant formula and dietary supplements.
The third chapter reviews current knowledge on bioactive components existing in cow’s milk and colostrum, their biological and nutritional functionalities, as well as how these components can be exploited for the benefit of human health and physiological metabolism function.
The final chapter provides an overview of the nutritional properties of dairy carbohydrates and major glycoproteins in cow’s milk. The chapter considers the contribution of lactose as a substrate for beneficial colonic fermentation to short-chain fatty acids, as well as the importance of glycoproteins in infant diets.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Chapter 1 - The role of the dairy matrix in the contribution of milk and dairy products to the human diet: Jan Geurts, FrieslandCampina, The Netherlands; 1 Introduction2 Dairy as part of a sustainable diet3 The dairy matrix4 Dairy matrix effects: case studies5 Conclusion6 Where to look for further information7 References
Chapter 2 - The proteins of milk: Shane V. Crowley, James A. O ’ Mahony and Patrick F. Fox, University College Cork, Ireland; 1 Introduction2 Analytical methods for the study of milk proteins3 Caseins4 Casein micelles5 Whey proteins6 Minor proteins, enzymes and other components7 Laboratory-scale preparation of casein and whey proteins8 Industrial milk protein products9 Summary and future trends10 Where to look for further information11 References
Chapter 3 - Bioactive components in cow’s milk: Young W. Park. Fort Valley State University, USA; 1 Introduction2 Bioactive proteins3 Bioactive lipids4 Bioactive carbohydrates5 Bioactive other compounds in milk6 Bioactive minerals and vitamins7 Conclusions8 Where to look for further information9 References
Chapter 4 - Nutritional properties and biological activity of lactose and other dairy carbohydrates: Michael Gänzle, University of Alberta, Canada; 1 Introduction2 Lactose3 Galacto-oligosaccharides4 Glycosylated proteins: lactoferrin, -casein and the caseinmacropeptide5 Bovine milk oligosaccharides6 Conclusion7 Where to look for further information8 Acknowledgements9 References
