Handbook of Functional Dairy Products

”…this book is an extremely useful addition…in that not only does it provide an up-to-date review of the potential value of ingesting functional dairy foods, but it seeks also to look at this information as it might be viewed by the media, consumers, and the food industry...this book raises some of the issues that need to be addressed.”— International Journal of Dairy Technology, May 2005 “There are copious figures and tables, which are well labeled and effectively support the text. Information derived from other sources is well documented. There is a comprehensive index with “see also” references.” — E-Streams, September 2004 “This book is one of a very few that address functional dairy products in human nutrition by using leading edge scientific research to lead the discussion…Written and edited at a high scholarly level, this title should be of interest to those interested in research trends in functional foods, to food manufacturers who are developing functional diary foods, and to libraries that collect for food and dairy scientists.”— Journal of Agricultural & Food Information, Vol. 5, No. 2, 2003

• Chapter 1 Overview of Opportunities for Health-Enhancing Functional Dairy Products, Chapter 2 Successful Probiotic Lactobacilli: Human Studies on Probiotic Efficacy, Chapter 3 Successful Probiotic Bifidobacteria, Chapter 4 Lactose Intolerance and Low-Lactose Dairy Products, Chapter 5 trans-Galactooligosaccharides as Prebiotics, Chapter 6 Milk-Derived Bioactive Peptides: Formation and Prospects for Health Promotion, Chapter 7 Immunomodulation by Dairy Ingredients: Potential for Improving Health, Chapter 8 Conjugated Linoleic Acid, Chapter 9 Calcium Bioavailability of Dairy Components, Chapter 10 Iron Fortification of Dairy Products: A Novel Approach, Chapter 11 European Perspective on Development of a Health Claim Dossier for a Functional Dairy Product, Chapter 12 Communicating the Science behind the Health Benefits of Dairy Products: The American Experience, Chapter 13 Biotechnology of Food Cultures for the Nutritional Enhancement of Milk and Dairy Products, Chapter 14 The Safety Evaluation of Functional Dairy Foods, Index