Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, volume one reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part two considers product development and such issues as clinical trials and safety evaluation. Part three examines particular types of product from oligosaccharides to lactic acid bacteria.Volume two is an invaluable reference for professionals and researchers in the development and production of functional dairy products. The first part of this book reviews how dairy products help to prevent diseases. Parts two and three then consider functional ingredients and aspects of product development, such as demonstration of health benefits and product regulation and safety.
- Provides and authoritative review of the key recent developments in functional dairy foods
- Reviews their health benefits, ingredients and product development issues
- Outlines the health benefits of functional dairy products, and their applications in areas such as weight management and gut health
