Bioactive Components in Milk and Dairy Products

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.
Areas featured are:Unique coverage of bioactive compounds in milks of the dairy cow and mi nor 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

Spis treści:
Contributors.
Foreword.
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).
Index.

Nota biograficzna:
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.

Okładka tylna:
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.
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