Milk and Dairy Products in Human Nutrition

Production, Composition and Health
Author: Young W. Park,George F. W. Haenlein
Publisher: John Wiley & Sons
ISBN: 1118534204
Category: Technology & Engineering
Page: 728
View: 3651

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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 in Human Nutrition

Author: Ellen Muehlhoff,Food and Agriculture Organization,Anthony Bennett,Deirdre McMahon
Publisher: Food and Agriculture Organization
ISBN: 9789251078631
Category: Business & Economics
Page: 404
View: 6735

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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.

Dairy Products in Human Health and Nutrition

Author: M. Serrano-Rios,A. Sastre
Publisher: CRC Press
ISBN: 9789054103592
Category: Medical
Page: 448
View: 1463

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Considers the effects dairy products have on human health and nutrition. The 48 papers cover topics including lactation, milk composition, biotechnology and industrial production; life styles, vital cycles and dairy products consumption; dairy products and metabolic impact.

Milk and Milk Products in Human Nutrition

Author: Roger A. Clemens,Olle Hernell,Kim Fleischer Michaelsen
Publisher: Karger Medical and Scientific Publishers
ISBN: 3805595867
Category: Medical
Page: 219
View: 5048

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The role of milk during the life cycle -- a global view Milk, the first and for a time only source of nutrition for mammals, influences early growth and development and may provide a foundation for health throughout the entire lifespan. It is therefore mandatory that milk substitutes have a composition which fulfills the same goals and confers as close as possible the overall health benefits of human milk. Moreover, in many populations, milk continues to play a major role in a healthy and balanced diet throughout life: During childhood, pregnancy and adulthood, intake of cow's milk has important beneficial effects on linear growth, bone development and the risk of developing caries, and it is important in the prevention and treatment of undernutrition in low-income countries. This publication contains the presentations and discussions of the Nestl Nutrition Institute Workshop held in Marrakech in March 2010. It focuses on three main topics: milk during pregnancy and infancy, milk during childhood in low- and high-income countries, and general aspects of milk in adult nutrition. Together, these contributions cover most aspects of milk during the life cycle in a global perspective, making the publication a comprehensive textbook.

Handbook of Dairy Foods and Nutrition

Author: Gregory D. Miller,Judith K. Jarvis,National Dairy Council,Lois D. McBean
Publisher: CRC Press
ISBN: 9781420050189
Category: Medical
Page: 448
View: 1784

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This new edition of Handbook of Dairy Foods and Nutrition presents the latest developments in dairy foods research. It examines the role of dairy products in the diet for cardiovascular health, reducing risk for blood pressure and colon cancer, and enhancing bone and oral health. In addition, the bone health of vegetarians and lactose intolerant individuals are addressed. The importance of milk and milk products in the diet throughout the lifecycle is addressed. WHAT'S NEW IN THE SECOND EDITION? NEW CHAPTERS! "Milk and Milk Products" will include: *Official recommendations for inclusion of milk and milk products in the diet *Nutrient contributions of milk and milk products *Nutrient components (energy, carbohydrate, protein, fat, vitamins, minerals, electrolytes) *Protection of quality of milk products *Kinds of milk and milk products "Contributions of Milk and Milk Products to a Healthy Diet Throughout the Life Cycle" will include: *Unique aspects of each developmental stage in the life cycle *Nutrient contributions of dairy foods to the diet *Other non-nutrient components of dairy foods with known health benefits *Official recommendations for the use of Milk Group foods for each age group *Discussion of strategies to improve dairy food intake PLUS EXTENSIVE REVISIONS TO EXISTING CHAPTERS INCLUDING: *Recent American Heart Association recommendations *Updated data on fat and cholesterol intake *Tables of new RDAs/DRIs *Latest information on the anticarcinogenic effect of dairy food components *And much more!

Asia and the Pacific: Regional Overview of Food Insecurity 2016

Investing in a Zero Hunger generation
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251095140
Category: Political Science
Page: 64
View: 7705

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The proportion of people in the Asia-Pacific region suffering from hunger has halved, although the overall rate of progress remains lower than desired. This year's report includes a special section focusing on milk and smallholder dairy farms, in light of the remarkable growth seen in this area.

Milk and Milk Products

Technology, chemistry and microbiology
Author: Alan H. Varnam
Publisher: Springer Science & Business Media
ISBN: 146151813X
Category: Technology & Engineering
Page: 451
View: 2686

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Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.

Global Food Security and Supply

Author: Wayne Martindale
Publisher: John Wiley & Sons
ISBN: 1118699297
Category: Technology & Engineering
Page: 232
View: 563

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With the global population projected to reach 9 billion by theyear 2050, the need for nations to secure food supplies for theirpopulations has never been more pressing. Finding better supplychain solutions is an essential part of achieving a secure andsustainable diet for a rapidly increasing population. We are now ina position, through methods including life cycle assessment (LCA),carbon footprinting and other tools, to accurately measure andassess our use – or misuse – of natural resources,including food. The impact of new technologies and managementsystems can therefore improve efficiencies and find new ways toreduce waste. Global Food Security and Supply provides robust, succinctinformation for people who want to understand how the global foodsystem works. The book demonstrates the specific tools availablefor understanding how food supply works, addresses the challengesfacing a secure and safe global food supply, and helps readers toappreciate how these challenges might be overcome. This book is a concise and accessible text that focuses onrecent data and findings from a range of internationalcollaborations and studies. The author provides both asnapshot of global food supply and security today, and a projectionof where these issues may lead us in the future. This book willtherefore be of particular interest to food policy leaders,commercial managers in the food industry, and researchers andstudents seeking a better understanding of a rapidly evolvingtopic.

Handbook of Fermented Meat and Poultry

Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 1118522672
Category: Technology & Engineering
Page: 528
View: 5072

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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Manufacture of Snacks Food, Namkeen, Pappad & Potato Products

Author: N.A
Publisher: Engineers India Research In
ISBN: 8186732373
Category: Baked products
Page: 320
View: 4091

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Extruded Snacks, Health Food Snacks, Snack Food Preservatio & Packaging, Details Of Plant, Machinery & Equipments, Instant Noodles, Namkeen, Namkeen & Sweets, Potato Products. Manufacturers Of Plants & Machineries Of Snacks Food, Manufacturers Of Machineries Of Papped Plants, Manufacturers Of Plant & Machineries Of Namkeen, Manufacturers Of Raw Materials, Suppliers Of Packaging Materials. Potato, Pappad & Barian Plant, Potato Waffers, Potato Chips, Packaging Of Snack Foods.

Dairy Processing and Quality Assurance

Author: Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher: John Wiley & Sons
ISBN: 0813804043
Category: Technology & Engineering
Page: 600
View: 1293

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Dairy Processing and Quality Assurance gives a complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materials to the packaging of the products, including quality assurance aspects. Coverage includes fluid milk products; cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; refrigerated desserts; nutrition and health; new product development strategies; packaging systems; and nonthermal preservation technologies; safety and quality management systems; and dairy laboratory analysis.

Fundamentals of Food Biotechnology

Author: Byong H. Lee
Publisher: John Wiley & Sons
ISBN: 1118384911
Category: Science
Page: 544
View: 1667

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Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

China study

die wissenschaftliche Begründung für eine vegane Ernährungsweise
Author: T. Colin Campbell,Thomas M. Campbell
Publisher: N.A
ISBN: 9783864010019
Page: 423
View: 1488

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Iss Fett, werde schlank

Warum wir Fett essen müssen, um abzunehmen und gesund zu bleiben
Author: Mark Hyman
Publisher: Riva Verlag
ISBN: 3959714459
Category: Health & Fitness
Page: 384
View: 4223

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Endlich dürfen wir wieder fett essen – und nehmen dabei sogar ab! Lange wurde uns erzählt, dass Fett dick macht, Herz-Kreislauf-Krankheiten hervorruft und unserer Gesundheit schadet. Doch die wissenschaftliche Studienlage zeigt inzwischen sehr deutlich, dass genau das Gegenteil der Fall ist: Eine Ernährung, die reich ist an hochwertigen Fettsäuren, wie sie zum Beispiel in Fisch, Eiern, Nüssen, Olivenöl oder Avocado enthalten sind, bringt enorme gesundheitliche Vorteile und hilft sogar beim Abnehmen. In seinem neuen Buch präsentiert der Arzt und neunfache New York Times-Bestsellerautor Mark Hyman ein innovatives Konzept, um abzunehmen und langfristig gesund zu bleiben. Iss Fett, werde schlank basiert auf aktuellen Forschungsergebnissen und erklärt, wie man sich ernähren muss, um optimale Gesundheit zu erlangen und überflüssige Pfunde loszuwerden. Auf Genuss muss man trotzdem nicht verzichten, denn wie wir wissen, schmeckt mit einer Portion Fett alles gleich viel besser. Mit vielen praktischen Tipps, Menüplänen, Rezepten und Einkaufslisten weist dieser umfassende Abnehmratgeber den Weg in ein schlankeres, gesünderes Leben mit mehr Lebensfreude, Energie und Wohlbefinden.

Bioactive Components in Milk and Dairy Products

Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 9780813819495
Category: Technology & Engineering
Page: 440
View: 514

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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