Chapter 18. Role of Milk and Dairy Foods in Nutrition and Health

  1. Ramesh C. Chandan Ph.D. Chief Editor Consultant
  1. Ramesh C. Chandan Ph.D. Chief Editor Consultant2 and
  2. Arun Kilara Ph.D.1

Published Online: 27 MAR 2009

DOI: 10.1002/9780813804033.ch18

Dairy Processing & Quality Assurance

Dairy Processing & Quality Assurance

How to Cite

Chandan, R. C. and Kilara, A. (2008) Role of Milk and Dairy Foods in Nutrition and Health, in Dairy Processing & Quality Assurance (ed R. C. Chandan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813804033.ch18

Editor Information

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

Author Information

  1. 1

    Arun Kilara Worldwide, 117 Westside Drive, Suite 200, Chapel Hill, NC 27516, USA

  2. 2

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

Publication History

  1. Published Online: 27 MAR 2009
  2. Published Print: 10 OCT 2008

ISBN Information

Print ISBN: 9780813827568

Online ISBN: 9780813804033

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Keywords:

  • chemical composition of milk;
  • role of milk constituents in American diet;
  • angiotensin-converting enzyme (ACE);
  • physiological effects of milk fat components;
  • bovine milk fat globule membrane;
  • conjugated linoleic acid (CLA)

Summary

This chapter contains sections titled:

  • Introduction

  • Definition of Milk

  • Chemical Composition of Milk

  • Role of Milk Constituents in American Diet

  • Nutritional Role of Milk

  • References