"The book contains many contributions informed by recent research. These will be of value to nutritionists, dairy scientists and technologists working in research, industrial and teaching roles...the editors have achieved their aim of producing a reference work that addresses the nutritional and functional properties of milk and its contribution to human nutrition. It is a valuable reference source for dairy professionals." (International Journal of Dairy Technology) The dairy sector is under increasing scrutiny on environmental and health grounds. Optimising the nutritional and functional properties of milk as part of a balanced diet offers one solution to these challenges. This book draws on a wealth of knowledge from a team of internationally-renowned dairy experts to show how this can be achieved. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt.