Of all food products dairy foods have the most potential
concerning functional foods. Therefore, there is a tremendous
amount of interest in value-added milk products and the
identification of components in food which have health benefits.
Bioactive Components of Milk provides an overview of these derived
components and their diverse activities including: the stimulation
of beneficial microflora, alerting the immune system to the
presence of potential pathogens and allergens, binding and
eliminating toxins, etc.
The book is divided into four parts. The first part focuses on
bioactive milk lipid components, which very widely among mammalian
species. The second part describes different aspects of biological
active colostrums and milk proteins and their derivatives, with
special concern on species specific effects. The third part reviews
the production of recombinant human proteins in the milk of
livestock animals - including ethical issues - and the aims of
altering milk composition for the benefit of both the animals
themselves and the consumers. The final part focuses on the
influence of ruminants nutrition on the biological activity of
milk.
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