Management of Periprosthetic Joint Infections (PJIs): Management of PJIs discusses periprosthetic joint infection (PJI), a fairly rare occurrence that is nonetheless one of the most serious complications in joint replacement surgery. Intricate interactions between the pathogen, the host, and the implant can result in PJIs which are not only physically devastating for the patient, but also financially crippling for health authorities and insurance companies. Actions taken to minimize the risk of PJIs can be extremely challenging for the orthopaedic community. Consequently, new research, which is detailed in this comprehensive book, is being undertaken to minimize and manage these challenging infections.

This collection features four peer-reviewed reviews on the nutritional benefits of milk. The first chapter highlights the important role of milk and dairy products in human diets due to the amount of energy (calories) they provide and their ability to compensate for foods in the diet with lesser nutritional value. The chapter also reviews the dairy matrix concept and how this matrix can influence human physiology. The second chapter provides an overview of major and minor milk proteins, including caseins, whey proteins and indigenous milk enzymes. The chapter discusses a selection of milk protein products which are produced on an industrial scale to support human health and growth, such as the use of whey protein in infant formula and dietary supplements. The third chapter reviews current knowledge on bioactive components existing in cow's milk and colostrum, their biological and nutritional functionalities, as well as how these components can be exploited for the benefit of human health and physiological metabolism function. The final chapter provides an overview of the nutritional properties of dairy carbohydrates and major glycoproteins in cow's milk. The chapter considers the contribution of lactose as a substrate for beneficial colonic fermentation to short-chain fatty acids, as well as the importance of glycoproteins in infant diets.

"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.