Milk and Dairy Foods

Milk and Dairy Foods
Author: Ian Givens
Publsiher: Academic Press
Total Pages: 440
Release: 2020-04-08
ISBN 10: 012815604X
ISBN 13: 9780128156049
Language: EN, FR, DE, ES & NL

Milk and Dairy Foods Book Review:

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly

Dairy Foods Review

Dairy Foods Review
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1916
ISBN 10:
ISBN 13: UCAL:C2620335
Language: EN, FR, DE, ES & NL

Dairy Foods Review Book Review:

Milk and Dairy Foods

Milk and Dairy Foods
Author: Ian Givens
Publsiher: Academic Press
Total Pages: 440
Release: 2020-04-22
ISBN 10: 0128156031
ISBN 13: 9780128156032
Language: EN, FR, DE, ES & NL

Milk and Dairy Foods Book Review:

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly

IDF 2nd World Symposium of Dairy Products in Human Health and Nutrition

IDF 2nd World Symposium of Dairy Products in Human Health and Nutrition
Author: International Dairy Federation
Publsiher: Unknown
Total Pages: 172
Release: 2003
ISBN 10:
ISBN 13: WISC:89081986523
Language: EN, FR, DE, ES & NL

IDF 2nd World Symposium of Dairy Products in Human Health and Nutrition Book Review:

The papers discuss and review the science and technology of the nutritional and physiologically-functional characteristics of milk and dairy products, and their industrial implications. The impact of consumption of dairy products on human health and nutrition at various stages of life, the role for dairy in the functional foods revolution, and the application of new technologies for preparation of novel dairy products is also featured.

Price Discrimination in Dairy Products

Price Discrimination in Dairy Products
Author: United States. Congress. House. Select Committee on Small Business
Publsiher: Unknown
Total Pages: 329
Release: 1958
ISBN 10:
ISBN 13: MINN:31951D034967932
Language: EN, FR, DE, ES & NL

Price Discrimination in Dairy Products Book Review:

Technology of Dairy Products

Technology of Dairy Products
Author: Ralph Early
Publsiher: Springer Science & Business Media
Total Pages: 446
Release: 1998
ISBN 10: 9780751403442
ISBN 13: 075140344X
Language: EN, FR, DE, ES & NL

Technology of Dairy Products Book Review:

This second, revised edition of The technology of dairy products continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products.

Dairy Products

Dairy Products
Author: Jonathan Roger Coleman
Publsiher: Unknown
Total Pages: 51
Release: 1998
ISBN 10:
ISBN 13: CORNELL:31924085802761
Language: EN, FR, DE, ES & NL

Dairy Products Book Review:

Handbook of Dairy Foods and Nutrition

Handbook of Dairy Foods and Nutrition
Author: Gregory D. Miller,Judith K. Jarvis,National Dairy Council,Lois D. McBean
Publsiher: CRC Press
Total Pages: 448
Release: 2002-01-01
ISBN 10: 9781420050189
ISBN 13: 1420050184
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods and Nutrition Book Review:

This new edition of Handbook of Dairy Foods and Nutrition presents the latest developments in dairy foods research. It examines the role of dairy products in the diet for cardiovascular health, reducing risk for blood pressure and colon cancer, and enhancing bone and oral health. In addition, the bone health of vegetarians and lactose intolerant individuals are addressed. The importance of milk and milk products in the diet throughout the lifecycle is addressed. WHAT'S NEW IN THE SECOND EDITION? NEW CHAPTERS! "Milk and Milk Products" will include: *Official recommendations for inclusion of milk and milk products in the diet *Nutrient contributions of milk and milk products *Nutrient components (energy, carbohydrate, protein, fat, vitamins, minerals, electrolytes) *Protection of quality of milk products *Kinds of milk and milk products "Contributions of Milk and Milk Products to a Healthy Diet Throughout the Life Cycle" will include: *Unique aspects of each developmental stage in the life cycle *Nutrient contributions of dairy foods to the diet *Other non-nutrient components of dairy foods with known health benefits *Official recommendations for the use of Milk Group foods for each age group *Discussion of strategies to improve dairy food intake PLUS EXTENSIVE REVISIONS TO EXISTING CHAPTERS INCLUDING: *Recent American Heart Association recommendations *Updated data on fat and cholesterol intake *Tables of new RDAs/DRIs *Latest information on the anticarcinogenic effect of dairy food components *And much more!

Development and Manufacture of Yogurt and Other Functional Dairy Products

Development and Manufacture of Yogurt and Other Functional Dairy Products
Author: Fatih Yildiz
Publsiher: CRC Press
Total Pages: 451
Release: 2016-04-19
ISBN 10: 9781420082081
ISBN 13: 1420082086
Language: EN, FR, DE, ES & NL

Development and Manufacture of Yogurt and Other Functional Dairy Products Book Review:

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.

Foods and Food Adulterants Dairy products 1887

Foods and Food Adulterants      Dairy products  1887
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1887
ISBN 10:
ISBN 13: PSU:000003684252
Language: EN, FR, DE, ES & NL

Foods and Food Adulterants Dairy products 1887 Book Review:

Production of Manufactured Dairy Products

Production of Manufactured Dairy Products
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1949
ISBN 10:
ISBN 13: COLUMBIA:CU03417964
Language: EN, FR, DE, ES & NL

Production of Manufactured Dairy Products Book Review:

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 918
Release: 2009-11-04
ISBN 10: 1420046314
ISBN 13: 9781420046311
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods Analysis Book Review:

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Dairy Foods

Dairy Foods
Author: Trisha Sertori
Publsiher: Marshall Cavendish
Total Pages: 32
Release: 2008-12
ISBN 10: 9780761437970
ISBN 13: 0761437975
Language: EN, FR, DE, ES & NL

Dairy Foods Book Review:

Discusses the importance of a healthy, well-balanced diet, focusing on dairy products.

Marie Fraser s Sauces Sweet and Savory

Marie Fraser s Sauces  Sweet and Savory
Author: Dairy Foods Service Bureau
Publsiher: Unknown
Total Pages: 7
Release: 1960
ISBN 10:
ISBN 13: OCLC:1057435987
Language: EN, FR, DE, ES & NL

Marie Fraser s Sauces Sweet and Savory Book Review:

Encyclopedia of Dairy Sciences

Encyclopedia of Dairy Sciences
Author: Anonim
Publsiher: Academic Press
Total Pages: 4170
Release: 2011-03-25
ISBN 10: 0123744075
ISBN 13: 9780123744074
Language: EN, FR, DE, ES & NL

Encyclopedia of Dairy Sciences Book Review:

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Milk and Dairy Products as Functional Foods

Milk and Dairy Products as Functional Foods
Author: Ara Kanekanian
Publsiher: John Wiley & Sons
Total Pages: 408
Release: 2014-04-09
ISBN 10: 1118635086
ISBN 13: 9781118635087
Language: EN, FR, DE, ES & NL

Milk and Dairy Products as Functional Foods Book Review:

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.

The Sensory Evaluation of Dairy Products

The Sensory Evaluation of Dairy Products
Author: Stephanie Clark,Michael Costello,MaryAnne Drake,Floyd Bodyfelt
Publsiher: Springer Science & Business Media
Total Pages: 576
Release: 2009-07-30
ISBN 10: 9780387774084
ISBN 13: 0387774084
Language: EN, FR, DE, ES & NL

The Sensory Evaluation of Dairy Products Book Review:

The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Handbook of Dairy Foods and Nutrition

Handbook of Dairy Foods and Nutrition
Author: Gregory D Miller,Judith K Jarvis,Lois D McBean
Publsiher: CRC Press
Total Pages: 432
Release: 2019-08-30
ISBN 10: 9780367389710
ISBN 13: 0367389711
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods and Nutrition Book Review:

Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council's notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the beneficial role of dairy foods in a variety of conditions and disease states. The handbook begins with a comprehensive overview of the nutritional content and benefits of milk and milk products including cheese and yogurt. The authors explain the effects of dairy intake on cardiovascular health and hypertension. The Dairy Council continues its research review by providing the most up-to-date information on the relationship between dairy intake and colon, breast, and prostate cancers. An entirely new chapter is devoted to addressing recent research about the role of dairy foods in weight management. Supporting the age-old advice that milk gives you strong bones and teeth, this handbook has chapters examining the evidentiary relationship between dairy intake and bone and dental health. A full chapter addresses the condition of lactose digestion, distinguishing lactose intolerance from lactose maldigestion, as well as providing research-based strategies to improve milk tolerance. A summary of dairy's contribution to health throughout the life cycle from childhood and adolescence into adulthood and old age, rounds out this latest installment of the Dairy Council's authoritative reference on the importance of dairy foods in the American diet. Continuing to provide state-of-the-art information on dairy products and nutrition, the Handbook of Dairy Foods and Nutrition, Third Edition is a useful resource for nutrition scientists, dietitians and other health professionals, educators, dairy researchers, and the food industry.

Fermented Milk and Dairy Products

Fermented Milk and Dairy Products
Author: Anil Kumar Puniya
Publsiher: CRC Press
Total Pages: 744
Release: 2015-08-18
ISBN 10: 1466578009
ISBN 13: 9781466578005
Language: EN, FR, DE, ES & NL

Fermented Milk and Dairy Products Book Review:

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th

Handbook of Functional Dairy Products

Handbook of Functional Dairy Products
Author: Colette Shortt,John O'Brien
Publsiher: CRC Press
Total Pages: 312
Release: 2003-11-24
ISBN 10: 9780203009734
ISBN 13: 0203009738
Language: EN, FR, DE, ES & NL

Handbook of Functional Dairy Products Book Review:

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 Functi