Handbook of Functional Dairy Products

Handbook of Functional Dairy Products reveals key advances in the field, explores the product development process, and identifies the market dynamics driving product innovation. Chapters examine specific ingredients and products, safety and technology issues, the impact of biotechnology, the regulatory environment, and the communication of health benefits. With an emphasis on the potential contribution of functional dairy products in the maintenance of health and prevention of disease, the book includes in-depth discussions of probiotics, dairy-derived carbohydrates and prebiotics, bioactive peptides, the immune modulating effects of dairy ingredients, the health effects of conjugated linoleic acid (CLA), and calcium and iron fortification.

Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development. Handbook of Functional Dairy Products explores the product development process and the market dynamics driving product innovation. Chapters examine specific ingredients and products, safety and technology issues, the impact of biotechnology, the regulatory environment, and the communication of health benefits. Emphasis is placed on the potential contribution of functional dairy products in the maintenance of health and prevention of disease, and includes in-depth discussions of the selection, production, and benefits of probiotics, dairy-derived carbohydrates and prebiotics, bioactive peptides, the immune modulating effects of dairy ingredients, the health effects of conjugated linoleic acid (CLA), and calcium and iron fortification. With a wealth of new research findings and insightful guidance for food product developers, this comprehensive reference is a must for everyone involved in the science, development, and marketing of functional dairy products.

Overview of Opportunities for Health Enhancing Functional Dairy Products, Colette Shortt, Daniella Shaw, Giuseppe Mazza Successful Probiotic Lactobacilli: Human Studies on Probiotic Efficacy, Seppo Salminen, Martin Playne, Yuan Kun Lee Successful Probiotic Bifidobacteria, John Marks Lactose Intolerance and Low-Lactose Dairy Products, Tuula Tuure, Riitta Korpela Trans-Galactooligosaccharides as Prebiotics, Glenn Gibson, Bodun Rabiu, Catherine E. Rycroft, Robert A. Rastall Milk-Derived Bioactive Peptides: Formation and Prospects for Health Promotion, Hannu Korhonen, Anne Pihlanto-Leppälä Immune Modulation by Dairy Ingredients: Potential for Improving Health, Graham Knowles, Harsharn Gill Conjugated Linoleic Acid, David Kritchevsky Calcium Bioavailability of Dairy Products, David D. Kitts, Wendy Kwong , L.R. Juneja, N. Sakaguchi, R. Yamaguchi, H. Nanbu European Perspective on the Development of a Health Claim Dossier for a Functional Dairy Product, Gertjan Schaafsma, Jean Feord Communicating the Science Behind the Health Benefits of Dairy Products: The American Experience, Allison Madell, Denise Webb, Gregory D. Miller Biotechnology of Food Cultures for the Nutritional Enhancement of Milk and Dairy Products, Eoin Barrett, Catherine Stanton, Gerald Fitzgerald, and R. Paul Ross The Safety Evaluation of Functional Dairy Foods, John O’Brien

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