Bioactive Components in Milk and Dairy Products (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