A chance to milk new developments in dairy

By David Visick

- Last updated on GMT

Related tags: Nutrition

Advances in technologies for the extraction and modification of milk components have opened up new opportunities for the food and nutraceutical industries, say the publishers of a new book.

Dairy-derived Ingredients: Food andNutraceutical Uses ​reveals how manufacturers of functional foods and metabolic regulation products can take advantage of these developments.

Editor Milena Corredig, professor in the Department of Food Science at the University of Guelph, Canada, has compiled the latest research in milk products including recent separation techniques and current approaches to lactose and bioactive peptides production.

The book includes a specific examination of dairy-based functional foods introduces the opportunity of harnessing the neutraceutical potential of milk oligosaccharides and the commercial products it is contained in. The benefits of lipids from milk fat globule membrane as a health ingredient are also featured.

It compiles studies of biological function and future uses and the application of dairy-derived ingredients and their and their nutraceutical applications in food intake and metabolic regulation, including an assessment of the relationship between milk and chronic disease.

Production processes under discussion include improving the technological and functional properties of milk by high pressure processing and the impact of dairy ingredients on the flavour profiles of food.

Other chapters address the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are also covered.

The book is published by Woodhead Publishing.

Related topics: Suppliers, Dairy

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