16. Nutritive and Health Attributes of Dairy Ingredients

  1. Ramesh C. Chandan PhD1 and
  2. Arun Kilara PhD2
  1. Ramesh C. Chandan PhD

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch16

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Chandan, R. C. (2011) Nutritive and Health Attributes of Dairy Ingredients, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch16

Editor Information

  1. 1

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 2

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. 1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169

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Keywords:

  • nutritive and health attributes of dairy ingredients;
  • milk, as nature's nearly perfect food;
  • foods, and vital nutrients and health-related components - dairy ingredients incorporated into them;
  • role of milk constituents - in American diet;
  • dairy ingredients, furnishing healthy constituents - to food, proteins, fat, lactose, and minerals;
  • caseins, displaying distinctive structure, charge, physical - and biological properties as well as a nutritional role;
  • major proteins, their fractions and polypeptides of cow's milk;
  • bioactivity of milk proteins;
  • whey proteins, called serum proteins - balance of essential amino acids;
  • milk, important source of water-soluble dietary B vitamins

Summary

This chapter contains sections titled:

  • Introduction

  • Milk and Milk Products as Functional Foods

  • References