Milk and Dairy Products in Human Nutrition (PDF)

Milk is nature's most complete food, and dairy products
are considered to be the most nutritious foods of all. The
traditional view of the role of milk has been greatly expanded in
recent years beyond the horizon of nutritional subsistence of
infants: it is now recognized to be more than a source of nutrients
for the healthy growth of children and nourishment of adult
humans.

Alongside its major proteins (casein and whey), milk contains
biologically active compounds, which have important physiological
and biochemical functions and significant impacts upon human
metabolism, nutrition and health. Many of these compounds have been
proven to have beneficial effects on human nutrition and
health.

This comprehensive reference is the first to address such a wide
range of topics related to milk production and human health,
including: mammary secretion, production, sanitation, quality
standards and chemistry, as well as nutrition, milk allergies,
lactose intolerance, and the bioactive and therapeutic compounds
found in milk. In addition to cow's milk, the book also
covers the milk of non-bovine dairy species which is of economic
importance around the world.

The Editors have assembled a team of internationally renowned
experts to contribute to this exhaustive volume which will be
essential reading for dairy scientists, nutritionists, food
scientists, allergy specialists and health professionals.