Milk And Dairy Products

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Milk and Dairy Products in Human Nutrition

Young W. Park,George F. W. Haenlein
Milk and Dairy Products in Human Nutrition Book PDF

Author : Young W. Park,George F. W. Haenlein
Publisher : John Wiley & Sons
Page : 1063 pages
File Size : 41,9 Mb
Release : 2013-04-09
Category : Technology & Engineering
ISBN : 9781118534205

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Milk and Dairy Products in Human Nutrition by Young W. Park,George F. W. Haenlein Pdf

Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

Milk and Dairy Foods

Ian Givens
Milk and Dairy Foods Book PDF

Author : Ian Givens
Publisher : Academic Press
Page : 452 pages
File Size : 48,5 Mb
Release : 2020-04-08
Category : Technology & Engineering
ISBN : 9780128156049

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Milk and Dairy Foods by Ian Givens Pdf

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly

Milk and Dairy Product Technology

Edgar Spreer
Milk and Dairy Product Technology Book PDF

Author : Edgar Spreer
Publisher : Routledge
Page : 691 pages
File Size : 51,9 Mb
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 9781351431354

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Milk and Dairy Product Technology by Edgar Spreer Pdf

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.

Fermented Milk and Dairy Products

Anil Kumar Puniya
Fermented Milk and Dairy Products Book PDF

Author : Anil Kumar Puniya
Publisher : CRC Press
Page : 744 pages
File Size : 47,8 Mb
Release : 2015-08-18
Category : Technology & Engineering
ISBN : 9781466578005

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Fermented Milk and Dairy Products by Anil Kumar Puniya Pdf

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th

Milk and Dairy Products as Functional Foods

Ara Kanekanian
Milk and Dairy Products as Functional Foods Book PDF

Author : Ara Kanekanian
Publisher : John Wiley & Sons
Page : 408 pages
File Size : 41,8 Mb
Release : 2014-04-09
Category : Technology & Engineering
ISBN : 9781118635087

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Milk and Dairy Products as Functional Foods by Ara Kanekanian Pdf

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.

Bioactive Components in Milk and Dairy Products

Young W. Park
Bioactive Components in Milk and Dairy Products Book PDF

Author : Young W. Park
Publisher : John Wiley & Sons
Page : 440 pages
File Size : 49,6 Mb
Release : 2009-06-30
Category : Technology & Engineering
ISBN : 9780813819822

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Bioactive Components in Milk and Dairy Products by Young W. Park Pdf

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

Agents of Change

Alan L. Kelly,Lotte Bach Larsen
Agents of Change Book PDF

Author : Alan L. Kelly,Lotte Bach Larsen
Publisher : Springer Nature
Page : 549 pages
File Size : 48,9 Mb
Release : 2021-01-07
Category : Technology & Engineering
ISBN : 9783030554828

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Agents of Change by Alan L. Kelly,Lotte Bach Larsen Pdf

The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its peak. Dairy Enzymology presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing. A full section is dedicated to the enzymology of bovine milk, focusing on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, and the role of milk protease plasmin and other indigenous enzymes in the age-gelation is focused on. Further sections focus on enzymes found in raw milk and enzymes deliberately added for manufacture or modification of properties and the manufacture of food ingredients from dairy-derived ingredients. The key bacterial families are discussed in depth as well as their known contributions to the quality of dairy products. With its comprehensive scope and fully up-to-date coverage of dairy product enzymology, this text is a singular source for researchers looking to understand this essential dairy processing aspect.

Advances in Dairy Products

Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Advances in Dairy Products Book PDF

Author : Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 54,9 Mb
Release : 2017-09-18
Category : Technology & Engineering
ISBN : 9781118906446

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Advances in Dairy Products by Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte Pdf

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Engineering Aspects of Milk and Dairy Products

Jane Selia dos Reis Coimbra,Jose A. Teixeira
Engineering Aspects of Milk and Dairy Products Book PDF

Author : Jane Selia dos Reis Coimbra,Jose A. Teixeira
Publisher : CRC Press
Page : 275 pages
File Size : 42,6 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781420090390

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Engineering Aspects of Milk and Dairy Products by Jane Selia dos Reis Coimbra,Jose A. Teixeira Pdf

Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the importance of milk as a raw material in the food indu

Milk and Dairy Products

Ionel Rosenthal
Milk and Dairy Products Book PDF

Author : Ionel Rosenthal
Publisher : Rehovot Israel
Page : 240 pages
File Size : 44,7 Mb
Release : 1991
Category : Technology & Engineering
ISBN : WISC:89037945136

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Milk and Dairy Products by Ionel Rosenthal Pdf

This book is a condensed, up-to-date and well-structured compilation of the key knowledge in the field. It covers the chemical properties of milk, milk in its biological context, processing operations specific to dairy industry and manufacture of dairy products.

Milk and Milk Products

Alan H. Varnam
Milk and Milk Products Book PDF

Author : Alan H. Varnam
Publisher : Springer Science & Business Media
Page : 461 pages
File Size : 53,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461518136

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Milk and Milk Products by Alan H. Varnam Pdf

Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.

Milk-- Beyond the Dairy

Harlan Walker
Milk Beyond the Dairy Book PDF

Author : Harlan Walker
Publisher : Oxford Symposium
Page : 386 pages
File Size : 48,6 Mb
Release : 2000
Category : Cooking
ISBN : 9781903018064

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Milk-- Beyond the Dairy by Harlan Walker Pdf

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

Non-Bovine Milk and Milk Products

Effie Tsakalidou,Konstantinos Papadimitriou
Non Bovine Milk and Milk Products Book PDF

Author : Effie Tsakalidou,Konstantinos Papadimitriou
Publisher : Academic Press
Page : 286 pages
File Size : 41,5 Mb
Release : 2016-05-31
Category : Medical
ISBN : 9780128033623

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Non-Bovine Milk and Milk Products by Effie Tsakalidou,Konstantinos Papadimitriou Pdf

Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers. Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world Focuses on current concerns including animal health and welfare, product safety, and production technologies Serves as a valuable resource for those involved in the non-cow milk sector

Nutrients in Dairy and Their Implications for Health and Disease

Ronald Ross Watson,Robert J Collier,Victor R. Preedy
Nutrients in Dairy and Their Implications for Health and Disease Book PDF

Author : Ronald Ross Watson,Robert J Collier,Victor R. Preedy
Publisher : Academic Press
Page : 490 pages
File Size : 40,7 Mb
Release : 2017-06-19
Category : Health & Fitness
ISBN : 9780128097632

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Nutrients in Dairy and Their Implications for Health and Disease by Ronald Ross Watson,Robert J Collier,Victor R. Preedy Pdf

Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This comprehensive book is divided into three sections and presents a balanced overview of the health benefits of milk and milk products. Summaries capture the most salient points of each chapter, and the importance of milk and its products as functional foods is addressed throughout. Presents various dairy products and their impact on health Provides information on dairy milk as an important source of micro-and macronutrients that impact body functions Addresses dietary supplements and their incorporation into dairy products

Milk and Milk Products

A. Varnam,Jane P. Sutherland
Milk and Milk Products Book PDF

Author : A. Varnam,Jane P. Sutherland
Publisher : Springer Science & Business Media
Page : 472 pages
File Size : 51,9 Mb
Release : 2001-03-31
Category : Technology & Engineering
ISBN : 0834219557

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Milk and Milk Products by A. Varnam,Jane P. Sutherland Pdf

not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and • points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.