1. Edition - June 2009
189.- Euro
2009. 440 Pages, Hardcover
- Handbook/Reference Book -
ISBN-10: 0-8138-1982-2
ISBN-13: 978-0-8138-1982-2 - John Wiley & Sons






Sample Chapter

Short description
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. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; growth factors; and other bioactive compounds. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates and cheeses; yogurt products; koumiss and kefir; and whey products.

From the contents
Chapter 1 Introduction: Overview of bioactive components in milk and dairy products

Section I Bioactive components in milk

Chapter 2 Bioactive components of bovine milk

Chapter 3 Bioactive components of goat milk

Chapter 4 Bioactive components of sheep milk

Chapter 5 Bioactive component of buffalo milk

Chapter 6 Bioactive components of camel milk

Chapter 7 Bioactive components of mare milk

Section II Bioactive components in manufactured dairy products:

Chapter 8 Bioactive components in caseins, caseinates and cheeses

Chapter 9 Bioactive components in yogurt products

Chapter 10 Bioactive components in Koumiss and Kefir

Chapter 11 Bioactive components in whey products

Chapter 12 Probiotics and prebiotics as bioactive components in dairy products

Section III Other related issues on bioactive compounds in dairy foods

Chapter 13 Regulatory issues and functional health claims on bioactive compounds

Chapter 14 New technologies for bioactive compounds isolation and analysis

Chapter 15 Potential for improving health: Immunomodulation by dairy ingredients

Chapter 16 Potential for improving health: Calcium bioavailability of milk and dairy products

Chapter 17 Potential for improving health: Iron fortification of dairy products