Milk and Dairy Products in Human Nutrition: Production, Composition and Health

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9780470674185: Milk and Dairy Products in Human Nutrition: Production, Composition and Health

MILK IS NATURE S MOST COMPLETE FOOD, AND DAIRY PRODUCTS ARE CONSIDERED TO BE THE MOST NUTRITIOUS FOODS OF ALL. THE TRADITIONAL VIEW OF THE ROLE OF MILK HAS BEEN GREATLY EXPANDED IN RECENT YEARS BEYOND THE HORIZON OF NUTRITIONAL SUBSISTENCE OF INFANTS: IT IS NOW RECOGNIZED TO BE MORE THAN A SOURCE OF NUTRIENTS FOR THE HEALTHY GROWTH OF CHILDREN AND NOURISHMENT OF ADULT HUMANS. ALONGSIDE ITS MAJOR PROTEINS (CASEIN AND WHEY), MILK CONTAINS BIOLOGICALLY ACTIVE COMPOUNDS, WHICH HAVE IMPORTANT PHYSIOLOGICAL AND BIOCHEMICAL FUNCTIONS AND SIGNIFICANT IMPACTS UPON HUMAN METABOLISM, NUTRITION AND HEALTH. MANY OF THESE COMPOUNDS HAVE BEEN PROVEN TO HAVE BENEFICIAL EFFECTS ON HUMAN NUTRITION AND HEALTH. THIS COMPREHENSIVE REFERENCE IS THE FIRST TO ADDRESS SUCH A WIDE RANGE OF TOPICS RELATED TO MILK PRODUCTION AND HUMAN HEALTH, INCLUDING: MAMMARY SECRETION, PRODUCTION, SANITATION, QUALITY STANDARDS AND CHEMISTRY, AS WELL AS NUTRITION, MILK ALLERGIES, LACTOSE INTOLERANCE, AND THE BIOACTIVE AND THERAPEUTIC COMPOUNDS FOUND IN MILK. IN ADDITION TO COW S MILK, THE BOOK ALSO COVERS THE MILK OF NON-BOVINE DAIRY SPECIES WHICH IS OF ECONOMIC IMPORTANCE AROUND THE WORLD. THE EDITORS HAVE ASSEMBLED A TEAM OF INTERNATIONALLY RENOWNED EXPERTS TO CONTRIBUTE TO THIS EXHAUSTIVE VOLUME WHICH WILL BE ESSENTIAL READING FOR DAIRY SCIENTISTS, NUTRITIONISTS, FOOD SCIENTISTS, ALLERGY SPECIALISTS AND HEALTH PROFESSIONALS.

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Milk is nature s most complete food, and dairy products areconsidered to be the most nutritious foods of all. The traditionalview of the role of milk has been greatly expanded in recent yearsbeyond the horizon of nutritional subsistence of infants: it is nowrecognized to be more than a source of nutrients for the healthygrowth of children and nourishment of adult humans.

Alongside its major proteins (casein and whey), milk containsbiologically active compounds, which have important physiologicaland biochemical functions and significant impacts upon humanmetabolism, nutrition and health. Many of these compounds have beenproven to have beneficial effects on human nutrition andhealth.

This comprehensive reference is the first to address such a widerange of topics related to milk production and human health,including: mammary secretion, production, sanitation, qualitystandards and chemistry, as well as nutrition, milk allergies,lactose intolerance, and the bioactive and therapeutic compoundsfound in milk. In addition to cow s milk, the book alsocovers the milk of non-bovine dairy species which is of economicimportance around the world.

The Editors have assembled a team of internationally renownedexperts to contribute to this exhaustive volume which will beessential reading for dairy scientists, nutritionists, foodscientists, allergy specialists and health professionals.

Biografía del autor:

Professor Young W. Park, Georgia Small Ruminant Research and Extension Center, Fort Valley State University, Georgia and Adjunct Professor, Department of Food Science and Technology, University of Georgia, Athens, Georgia

Professor George F.W. Haenlein, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware

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Editorial: John Wiley and Sons Ltd, United States (2013)
ISBN 10: 0470674180 ISBN 13: 9780470674185
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Descripción John Wiley and Sons Ltd, United States, 2013. Hardback. Estado de conservación: New. 244 x 196 mm. Language: English . Brand New Book. Milk is nature s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals. Nº de ref. de la librería AAH9780470674185

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Descripción John Wiley and Sons Ltd, United States, 2013. Hardback. Estado de conservación: New. 1. Auflage. 244 x 196 mm. Language: English . Brand New Book. Milk is nature s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world.The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals. Nº de ref. de la librería AAH9780470674185

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Descripción Wiley-Blackwell, 2013. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0470674180

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Descripción 2013. Hardback. Estado de conservación: NEW. 9780470674185 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Nº de ref. de la librería HTANDREE0786176

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Descripción John Wiley and Sons Ltd, United States, 2013. Hardback. Estado de conservación: New. 1. Auflage. 244 x 196 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Milk is nature s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world.The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals. Nº de ref. de la librería BZV9780470674185

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