Milk and Dairy Foods Book

Milk and Dairy Foods


  • Author : Ian Givens
  • Publisher : Academic Press
  • Release Date : 2020-04-08
  • Genre: Technology & Engineering
  • Pages : 440
  • ISBN 10 : 9780128156049

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Milk and Dairy Foods Excerpt :

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 Products in Human Nutrition Book

Milk and Dairy Products in Human Nutrition


  • Author : Young W. Park
  • Publisher : John Wiley & Sons
  • Release Date : 2013-04-09
  • Genre: Technology & Engineering
  • Pages : 728
  • ISBN 10 : 9781118534205

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Milk and Dairy Products in Human Nutrition Excerpt :

Milk is nature’s most complete food, and dairy productsare considered to be the most nutritious foods of all. Thetraditional view of the role of milk has been greatly expanded inrecent years beyond the horizon of nutritional subsistence ofinfants: it is now recognized to be more than a source of nutrientsfor the healthy growth of children and nourishment of adulthumans. Alongside its major proteins (casein and whey), milk containsbiologically active compounds, which have important physiologicaland biochemical functions and significant impacts upon humanmetabolism, nutrition and health. Many of these compounds have beenproven to have beneficial effects on human nutrition andhealth. This comprehensive reference is the first to address such a widerange of topics related to milk production and human health,including: mammary secretion, production, sanitation, qualitystandards and chemistry, as well as nutrition, milk allergies,lactose intolerance, and the bioactive and therapeutic compoundsfound in milk. In addition to cow’s milk, the book alsocovers the milk of non-bovine dairy species which is of economicimportance around the world. The Editors have assembled a team of internationally renownedexperts to contribute to this exhaustive volume which will beessential reading for dairy scientists, nutritionists, foodscientists, allergy specialists and health professionals.

Milk and Dairy Products as Functional Foods Book

Milk and Dairy Products as Functional Foods


  • Author : Ara Kanekanian
  • Publisher : John Wiley & Sons
  • Release Date : 2014-04-09
  • Genre: Technology & Engineering
  • Pages : 408
  • ISBN 10 : 9781118635087

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Milk and Dairy Products as Functional Foods Excerpt :

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.

Fermented Milk and Dairy Products Book
Score: 5
From 1 Ratings

Fermented Milk and Dairy Products


  • Author : Anil Kumar Puniya
  • Publisher : CRC Press
  • Release Date : 2015-08-18
  • Genre: Technology & Engineering
  • Pages : 744
  • ISBN 10 : 9781466578005

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Fermented Milk and Dairy Products Excerpt :

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 Product Technology Book

Milk and Dairy Product Technology


  • Author : Edgar Spreer
  • Publisher : Routledge
  • Release Date : 2017-10-19
  • Genre: Technology & Engineering
  • Pages : 483
  • ISBN 10 : 9781351431354

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Milk and Dairy Product Technology Excerpt :

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.

Milk and Dairy Products in Human Nutrition Book

Milk and Dairy Products in Human Nutrition


  • Author : Ellen Muehlhoff
  • Publisher : Food and Agriculture Organization
  • Release Date : 2014-01-16
  • Genre: Business & Economics
  • Pages : 404
  • ISBN 10 : 9251078637

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Milk and Dairy Products in Human Nutrition Excerpt :

Milk and dairy products are a vital source of nutrition for many people. They also present livelihood opportunities for farm families, processors and other stakeholders in dairy value chains. Consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairy-industry development can best contribute to increasing food security and alleviating poverty. This publication is unique in drawing together information on nutrition, and dairy-industry development, providing a rich source of useful material on the role of dairy products in human nutrition and the way that investment in dairy-industry development has changed.

Bioactive Components in Milk and Dairy Products Book

Bioactive Components in Milk and Dairy Products


  • Author : Young W. Park
  • Publisher : John Wiley & Sons
  • Release Date : 2009-06-29
  • Genre: Technology & Engineering
  • Pages : 440
  • ISBN 10 : 9780813819822

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Bioactive Components in Milk and Dairy Products Excerpt :

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 componen

Food Book
Score: 5
From 1 Ratings

Food


  • Author : Mark Hyman
  • Publisher : Little, Brown
  • Release Date : 2018-02-27
  • Genre: Health & Fitness
  • Pages : 400
  • ISBN 10 : 9780316338851

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Food Excerpt :

#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store. Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice, and personal health, painting a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.

Engineering Practices for Milk Products Book

Engineering Practices for Milk Products


  • Author : Megh R. Goyal
  • Publisher : CRC Press
  • Release Date : 2019-09-30
  • Genre: Science
  • Pages : 380
  • ISBN 10 : 9780429555107

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Engineering Practices for Milk Products Excerpt :

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

The Cheese Trap Book
Score: 4.5
From 2 Ratings

The Cheese Trap


  • Author : Neal D Barnard
  • Publisher : Grand Central Life & Style
  • Release Date : 2017-02-28
  • Genre: Health & Fitness
  • Pages : 288
  • ISBN 10 : 9781455594665

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The Cheese Trap Excerpt :

New York Times bestselling author Dr. Neal Barnard reveals the shocking truth about cheese-the dangerous addiction that is harming your health-and presents a radical program to lose weight and feel great. We've been told that dairy does a body good, but the truth is that cheese can be dangerous. Loaded with calories, fat, and cholesterol, cheese can make you gain weight and leads to a host of health problems like high blood pressure and arthritis. Worse, it contains mild opiates that make it additive, triggering the same brain receptors as heroin and morphine. In The Cheese Trap, Dr. Neal Barnard presents a comprehensive program to help readers break free of their cheese addiction so they can lose weight, boost energy, and improve their overall health. This easy-to-follow diet features a treasury of healthy recipes that will tame even the toughest cravings-from pizza, to lasagna, to ice cream and cheesecake.

Encyclopedia of Dairy Sciences Book

Encyclopedia of Dairy Sciences


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2011-03-25
  • Genre: Technology & Engineering
  • Pages : 4170
  • ISBN 10 : 9780123744074

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Encyclopedia of Dairy Sciences Excerpt :

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Engineering Aspects of Milk and Dairy Products Book

Engineering Aspects of Milk and Dairy Products


  • Author : Jane Selia dos Reis Coimbra
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Technology & Engineering
  • Pages : 275
  • ISBN 10 : 9781420090390

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Engineering Aspects of Milk and Dairy Products Excerpt :

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

Nutrients in Dairy and Their Implications for Health and Disease Book

Nutrients in Dairy and Their Implications for Health and Disease


  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Release Date : 2017-06-19
  • Genre: Health & Fitness
  • Pages : 490
  • ISBN 10 : 9780128097632

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Nutrients in Dairy and Their Implications for Health and Disease Excerpt :

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

Structure of Dairy Products Book

Structure of Dairy Products


  • Author : Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-15
  • Genre: Technology & Engineering
  • Pages : 304
  • ISBN 10 : 9780470995914

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Structure of Dairy Products Excerpt :

Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

Handbook of Dairy Foods and Nutrition Book

Handbook of Dairy Foods and Nutrition


  • Author : Gregory D. Miller
  • Publisher : Unknown
  • Release Date : 1995
  • Genre: Dairy products in human nutrition
  • Pages : 260
  • ISBN 10 : 0849385059

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Handbook of Dairy Foods and Nutrition Excerpt :

Handbook of Dairy Foods and Nutrition compiles the most current information on the role of dairy foods in a healthy diet. This volume scientifically reviews the full range of fact and fiction concerning the dietary contributions of dairy foods. Each chapter has been reviewed by recognized experts in the area that it addresses. Although many are aware of the valuable benefits of dairy foods and the nutrients they provide, others remain skeptical despite scientific evidence. This book examines the role of dairy in diets for cardiovascular health, regulating blood pressure, reducing colon cancer risk, and enhancing bone and oral health. In addition, the bone health of vegetarians, lactose intolerance, and childhood nutrition issues are addressed.