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 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
Chapter 1. Introduction: Overview of bioactive components in milk and dairy products (Dr. Young W. Park, FVSU/University of Georgia).
Section I: Bioactive components in milk.
Chapter 2. Bioactive components of bovine milk (Dr. Hannu Korhonen, MTT Agrifood Research, Finland).
Chapter 3. Bioactive components of goat milk (Dr. Young Park FVSU/University of Georgia, USA).
Chapter 4. Bioactive components of sheep milk (Drs. Isidra Recio , Miguel Angel de la Fuente, Manuela Juarez and Mercedes Ramos, Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain).
Chapter 5. Bioactive component of buffalo milk (Drs. Ajit Pandya and George F.W. Haenlein, Anand Agriculture University, Anand, India, and USA).
Chapter 6. Bioactive components of camel milk (Dr. El-Sayed El-Agamy, Alexandria University, Egypt).
Chapter 7. Bioactive components of mare milk (Drs. Qinghai Sheng and Xinping Fang, Sanlu Group, China).
Section II: Bioactive components in manufactured dairy products.
Chapter 8. Bioactive components in caseins, caseinates and cheeses (Drs. R. Akuzawa, Takayuki Miura, and Hiroshi Kawakami Nippon Veterinary and Life Science Univ., and Kyoritsu Women’s University, Japan).
Chapter 9. Bioactive components in yogurt products Drs. Xin Zhao, Eveline M. Ibeagha-Awemu, and J.-R. Liu, McGill University, Canada, and National Taiwan University, Taiwan).
Chapter 10. Bioactive components in Koumiss and Kefir (Dr. Jiaping Lv and Limin Wang, Institute of agro-food science and technology, The Chinese Academy of Agricultural Sciences(CAAS), P.R. China).
Chapter 11. Bioactive components in whey products (Drs. Sang Hoon Ko and Hae Soo Kwak, Sejong University, Seoul, Korea).
Chapter 12. Probiotics and prebiotics as bioactive components in dairy products (Drs. Young Jin Baek and Byung H. Lee, Korea Yakult Co. Inc., Seoul, Korea, and McGill University, Canada).
Section III: Other related issues on bioactive compounds in dairy foods.
Chapter 13. Regulatory issues and functional health claims on bioactive compounds (Dr. Peter Roupas, Peter Williams, and Christine Margetts, Food Science Australia, Victoria, and University of Wollongong, Australia).
Chapter 14. New technologies for bioactive compounds isolation and analysis (Dr. Sumagala Gokavi, University of Vermont, USA).
Chapter 15. Potential for improving health: Immunomodulation by dairy ingredients (Dr. Tadao Saito, Tohoku University, Japan).
Chapter 16. Potential for improving health: Calcium bioavailability of milk and dairy Products (Drs. Xin Zhao, Eveline M. Ibeagha-Awemu, Patrick M. Kgwatalala, McGill University, Canada).
Chapter 17. Potential for improving health: Iron fortification of dairy products (Dr. Young Park, FVSU/Univ. of Georgia USA).