Milk and Dairy Products in Human Nutrition: Production, Composition and Health

Milk Nutrition & Dairy Science: Production, Composition and Human Health

This comprehensive reference examines milk production, nutritional composition and the relationship between dairy consumption and human health. It explores milk proteins, bioactive compounds, production standards, sanitation, allergies, lactose intolerance and the nutritional value of different dairy species.

Key Features

• Explores the relationship between milk, nutrition and human health.
• Examines mammary secretion and milk production.
• Covers milk composition and chemical properties.
• Explains the nutritional roles of casein and whey proteins.
• Investigates biologically active compounds found in milk.
• Discusses the physiological functions of milk components.
• Explores the effects of dairy nutrients on human metabolism.
• Examines the potential health benefits of bioactive milk compounds.
• Covers milk sanitation and hygiene practices.
• Discusses milk quality standards and assessment.
• Explores milk allergies and their nutritional implications.
• Examines lactose intolerance and dairy consumption.
• Introduces bioactive and therapeutic compounds in milk.
• Covers milk from economically important non-bovine dairy species.
• Provides valuable scientific knowledge for dairy researchers, nutritionists, food scientists and health professionals.