Handbook of Functional Dairy Products

Functional Dairy Foods: Bioactive Ingredients, Health Benefits & Product Innovation

This handbook explores advances in functional dairy products, focusing on product development, innovative ingredients, food technology and market trends. It examines probiotics, prebiotics, bioactive peptides, dairy-derived nutrients and their potential roles in supporting health, alongside safety, biotechnology and regulatory considerations.

Key Features

• Overview of functional dairy products and their applications
• Advances in functional food product development
• Market trends and innovation in the dairy industry
• Exploration of probiotics and their potential health benefits
• Dairy-derived carbohydrates and prebiotic ingredients
• Bioactive peptides and their biological functions
• Immune-modulating effects of dairy ingredients
• Health effects of conjugated linoleic acid (CLA)
• Calcium fortification in dairy products
• Iron enrichment and nutritional improvement
• Functional dairy ingredients and their applications
• Biotechnology in dairy product innovation
• Food safety and technological considerations
• Regulatory requirements for functional dairy products
• Communication of health benefits and consumer information