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 mare
- Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products
- Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics
- Contributed chapters from a team of world-renowned expert scientists
Table of Contents:
Contributors vii
Foreword xi
Chapter 1 Overview of Bioactive Components in Milk and Dairy Products 3
Young W. Park
Section I Bioactive Components in Milk
Chapter 2 Bioactive Components in Bovine Milk 15
Hannu J. Korhonen
Chapter 3 Bioactive Components in Goat Milk 43
Young W. Park
Chapter 4 Bioactive Components in Sheep Milk 83
Isidra Recio, Miguel Angel de la Fuente, Manuela Juárez, and Mercedes Ramos
Chapter 5 Bioactive Components in Buffalo Milk 105
A. J. Pandya and George F. W. Haenlein
Chapter 6 Bioactive Components in Camel Milk 159
Elsayed I. El-Agamy
Chapter 7 Bioactive Components in Mare Milk 195
Qinghai Sheng and Xinping Fang
Section II Bioactive Components in Manufactured Dairy Products
Chapter 8 Bioactive Components in Caseins, Caseinates, and Cheeses 217
Ryozo Akuzawa, Takayuki Miura, and Hiroshi Kawakami
Chapter 9 Bioactive Components in Yogurt Products 235
Eveline M. Ibeagha-Awemu, J.-R. Liu, and Xin Zhao
Chapter 10 Bioactive Components in Kefir and Koumiss 251
Jia-ping Lv and Li-Min Wang
Chapter 11 Bioactive Components in Whey Products 263
Sanghoon Ko and Hae-Soo Kwak
Chapter 12 Probiotics and Prebiotics as Bioactive Components in Dairy Products 287
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 313
Peter Roupas, Peter Williams, and Christine Margetts
Chapter 14 New Technologies for Isolation and Analysis of Bioactive Compounds 329
Sumangala Gokavi
Chapter 15 Potential for Improving Health: Immunomodulation by Dairy Ingredients 347
Tadao Saito
Chapter 16 Potential for Improving Health: Calcium Bioavailability in Milk and Dairy Products 363
Eveline M. Ibeagha-Awemu, Patrick M. Kgwatalala, and Xin Zhao
Chapter 17 Potential for Improving Health: Iron Fortification of Dairy Products 379
Young W. Park
Index 397
About the Author :
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.
Review :
?Using contributions from leading experts in the field, this volume examines the bioactive proteins and peptides, lipid components, oligosaccharides, vitamins, minerals, and nucleotides from a wide range of milk-producing animals.? ( Book News, September 2009)
