Advances In Dairy Ingredients By Karolina Balik (Karolina Balik)

[Farid-Khan]

Advances in Dairy Ingredients
by Karolina Balik

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2012
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? Language: English
? Pages: 312

[color=#ff9900]? INFO: Karolina Balik | 2023 | ISBN: 1682508293 | English | 312 pages | True PDF | 17 MB

[color=#888888]? DESCRIPTION: Billions of people around the world consume milk and dairy products every day. Not only are milk and dairy products a vital source of nutrition for these people, they also present livelihoods opportunities for farmers, processors, shopkeepers and other stakeholders in the dairy value chain. But to achieve this, consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairying and dairy-industry development can best contribute to increasing food security and alleviating poverty. Milk and dairy products are essential dietary items that fulfill important functions regarding the protection of human health. Consumer interest in food products has gradually shifted from a request for sensory satisfying products to a demand for foods that are both nutritionally valuable for human health and environmentally sustainable. In this regard, milk and dairy products have been subjected to many controversies. Nonetheless, nowadays, the benefits of dairy foods to human health have been recognized worldwide, and sustainable dairy production and consumption are expected to grow steadily over the coming years, especially in developing countries. This is especially due to the tremendous progress that has been made in the past decade in all areas of research related to milk and dairy foods, such as methane emission abatement in dairy production, mitigation of heat stress on milk production, deep lipidomic and glycomic analysis of milk from various mammals, and health outcomes of dairy bioactives.

This book is intended to provide a comprehensive coverage of recent advances and innovation in the field of dairy production, dairy composition analysis, dairy nutrient components and human health, and dairy products. The dairy industry provides different by-products that can be exploited and converted into high-value ingredients to be used in foodstuff, infant formula, medicines, and pet food. For example, whey proteins of bovine milk are commercially available for athletes in several forms today, and market demand is increasing. In dairy, other good examples of reutilization and valorization are milk lactose, widely used as excipient, and bovine colostrum for the pharmaceutical and the cosmetic industry. The present book aims to cover on the role of some dairy products as a source of precious bioactive compounds for human beings and companion animals, with particular focus on milk whey and colostrum.

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