Bioactive Components in Milk and Dairy Products

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Young W. Park
John Wiley & Sons, Sep 15, 2009 - Technology & Engineering - 440 pages
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Although bioactive compounds in milk and dairy products have beenextensively studied during the last few decades – especiallyin human and bovine milks and some dairy products – very fewpublications on this topic are available, especially in other dairyspecies’ milk and their processed dairy products. Also,little is available in the areas of bioactive and nutraceuticalcompounds in bovine and human milks, while books on other mammalianspecies are non-existent.

Bioactive Components in Milk and Dairy Productsextensively covers the bioactive components in milk and dairyproducts of many dairy species, including cows, goats, buffalo,sheep, horse, camel, and other minor species. Park has assembled agroup of internationally reputed scientists in the forefront offunctional milk and dairy products, food science and technology ascontributors 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 bioactivecompounds, such as minerals, vitamins, hormones and nucleotides,etc. Bioactive components are discussed for manufactured dairyproducts, such as caseins, caseinates, and cheeses; yogurtproducts; koumiss and kefir; and whey products.

Aimed at food scientists, food technologists, dairymanufacturers, nutritionists, nutraceutical and functional foodsspecialists, allergy specialists, biotechnologists, medical andhealth professionals, and upper level students and faculty in dairyand food sciences and nutrition, Bioactive Components in Milkand Dairy Products is an important resourcefor those who are seeking nutritional, health, and therapeuticvalues or product technology information on milk and dairy productsfrom the dairy cow and speciesbeyond.

Areas featured are:

  • Unique coverage of bioactive compounds in milks of the dairycow and minor species, including goat, sheep, buffalo, camel, andmare
  • Identifies bioactive components and their analytical isolationmethods in manufactured dairy products, such as caseins,caseinates, and cheeses; yogurt products; koumiss and kefir; andwhey products
  • Essential for professionals as well as biotechnologyresearchers specializing in functional foods, nutraceuticals,probiotics, and prebiotics
  • Contributed chapters from a team of world-renowned expertscientists

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cholesterol appears to be not identified in the book and colostrum is a common source of many nutrients. Some of these are spoken of as if they were part of regular milk.there is no seperate treatment of colostrum in each species reported. many other fats are also not commented upon. It appears that it is all about the "goodies in the milk". This may not be a balanced report. One of the assumptions in the book appears to be "how does milk benefit man". Little thought is given to the fact that many of the bio active nutrients already exist in humans and adding more of them is going to create what effect? The issue of " Why do countries that have the largest consumption of milk also have high rates of osteoporosis as well as other diseases? 


1 Overview of Bioactive Components in Milk and Dairy Products
Section I Bioactive Components in Milk
Section II Bioactive Components in Manufactured Dairy Products
Section III Other Related Issues on Bioactive Compounds in Dairy Foods

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About the author (2009)

Young W. Park, PhD, is Professor of Food Science at the Georgia Small Ruminant Research & Extension Center, Fort Valley State University, Fort Valley, GA, USA, and an Adjunct Professor, Department of Food Science and Technology, University of Georgia, Athens, Georgia. Dr. Park has devoted his research career in goat milk and dairy goat products research for the past 27 years, publishing more than 240 revered journal articles, book chapters, and invited papers and abstracts in national and international conferences. He co-edited the Handbook of Milk of Non-Bovine Mammals by Wiley-Blackwell.

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