Bioactive Components in Milk and Dairy Products by Young W. Park

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By Young W. Park

Even if bioactive compounds in milk and dairy items were commonly studied over the last few many years – specifically in human and bovine milks and a few dairy items – only a few courses in this subject can be found, specially in different dairy species’ milk and their processed dairy items. additionally, little comes in the components of bioactive and nutraceutical compounds in bovine and human milks, whereas books on different mammalian species are non-existent.Bioactive elements in Milk and Dairy items greatly covers the bioactive parts in milk and dairy items of many dairy species, together with cows, goats, buffalo, sheep, horse, camel, and different minor species. Park has assembled a gaggle of across the world reputed scientists within the vanguard of practical milk and dairy items, meals technological know-how and know-how as members to this distinctive book.Coverage for every of a few of the dairy species comprises: bioactive proteins and peptides; bioactive lipid parts; oligosaccharides; progress elements; and different minor bioactive compounds, resembling minerals, supplements, hormones and nucleotides, and so forth. Bioactive elements are mentioned for synthetic dairy items, akin to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey products.Aimed at nutrition scientists, meals technologists, dairy brands, nutritionists, nutraceutical and practical meals experts, allergic reaction experts, biotechnologists, scientific and healthiness pros, and higher point scholars and college in dairy and nutrients sciences and foodstuff, Bioactive parts in Milk and Dairy items is a crucial source if you are searching for dietary, well-being, and therapeuticvalues or product expertise info on milk and dairy items from the dairy cow and speciesbeyond.Areas featured are:Unique assurance of bioactive compounds in milks of the dairy cow and minor species, together with goat, sheep, buffalo, camel, and mareIdentifies bioactive elements and their analytical isolation tools in synthetic dairy items, equivalent to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey productsEssential for pros in addition to biotechnology researchers focusing on useful meals, nutraceuticals, probiotics, and prebioticsContributed chapters from a staff of world-renowned specialist scientists

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Other potential applications could be treatment of psoriasis, induction of oral tolerance in newborn children against allergies, and cytoprotection against intestinal damage caused by chemotherapy. 31 OTHER BIOACTIVE COMPOUNDS In addition to the major bioactive components described above, bovine mammary secretions are known to contain a great number of other indigenous minor bioactive components with distinct characteristics. These include hormones, cytokines, oligosaccharides, nucleotides, and specific proteins.

A number of studies have confirmed that pasture feeding can increase significantly CLA concentrations as compared to indoor feeding. Also the grass composition of pasture seems to affect the CLA level because it was found to be almost 2–3 times higher in the milk of cows grazed in the alpine region as compared to milk from cows grazed in the lowlands (Collomb et al. 2001). Many experimental studies have demonstrated that feeding cows with meals containing plant oils and/or marine oils can effectively increase the CLA content.

In a recent study Lorenzen and Meisel (2005) demonstrated that trypsin treatment of yogurt milk prior to fermentation with yogurt cultures resulted in a release of phosphopeptide-rich fractions. In particular, the release of the CPP sequences β-CN(1–25)-4P and αs1–CN(43–79)-7P during trypsin treatment was pronounced, whereas the proteolysis caused by peptidases of the yogurt cultures was not significant. Bioactive Peptides in Dairy Products and Novel Applications A great variety of naturally formed bioactive peptides have been found in fermented traditional dairy products, such as yogurt, sour milk, dahi (an Indian fermented milk), quark, and different types of cheese (FitzGerald and Murray 2006).

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