Nutritive and Health Attributes of Dairy Ingredients

Dairy Ingredients for Food Processing

Volumn , Issue , 2011, Pages 387-419

  Chandan, Ramesh C ^a  

^a NONE   (United States)

Author keywords

Bioactivity of milk proteins; Caseins, displaying distinctive structure, charge, physical and biological properties as well as a nutritional role; Dairy ingredients, furnishing healthy constituents to food, proteins, fat, lactose, and minerals; Foods, and vital nutrients and health related components dairy ingredients incorporated into them; Major proteins, their fractions and polypeptides of cow's milk; Milk, as nature's nearly perfect food; Milk, important source of water soluble dietary B vitamins; Nutritive and health attributes of dairy ingredients; Role of milk constituents in American diet; Whey proteins, called serum proteins balance of essential amino acids

Indexed keywords

NUTRITION; PROTEINS;

B-VITAMINS; BIOLOGICAL PROPERTIES; MAJOR PROTEINS, THEIR FRACTIONS AND POLYPEPTIDES OF COW'S MILK; MILK CONSTITUENTS; MILK PROTEIN; NUTRITIVE AND HEALTH ATTRIBUTES OF DAIRY INGREDIENTS; SERUM PROTEINS;

DAIRIES;

EID: 84886121486     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470959169.ch16     Document Type: Chapter

References (29)

1. Aimutis, W.R. 2004. "Bioactive properties of milk proteins with particular focus on anticarcinogenisis." J. Nutr., 134: 4S, 989S-995S.
2. Aneja, R.P, Mathur, B.N., Chandan, R.C., and Banerjee, A.K. 2002. "Technology of Indian Milk Products. Section 6.1. Nutritional and Health Attributes." A Dairy India Publication, Delhi. 349-364.
3. Boehm, G., Beermann, C., Georgi, C., and Stahl, B. 2007. "Infant Formulas." Chapter 77. Handbook of Food Products Manufacturing, Vol. 2. Hui, Y.H., Chandan, R.C., Clark, S., Cross, N., Dobbs, J., Hurst, W.J., Nollet, L.M.L., Shimoni, E., Sinha, N., Smith, E.B., Surapat, S., Tichenal, A., and Toldra, F. (eds). John Wiley and Sons, New York, NY. 701.
4. Chandan, R.C. 1999. "Enhancing market value of milk by adding cultures." J. Dairy Sci. 82: 2245-2256.
5. Chandan, R.C. 2007. "Functional Properties of Milk Constituents." Chapter 43. Handbook of Food Products Manufacturing, Vol. 1. Hui, Y.H., Chandan, R.C., Clark, S., Cross, N., Dobbs, J., Hurst, W.J., Nollet, L.M.L., Shimoni, E., Sinha, N., Smith, E.B., Surapat, S., Tichenal, A., and Toldra, F. (eds). John Wiley and Sons, New York, NY. 971-987.
6. Chandan, R.C., and Kilara, A. 2008. "Role of Milk and Dairy Foods in Nutrition and Health." Chapter 18. Dairy Processing and Quality Assurance. Chandan, R.C., Kilara, A., and Shah, N.P. (eds). Wiley- Blackwell, New York, NY. 411-428.
7. Chandan, R.C., and Shah, N.P. 2006. "Functional Foods and Disease Prevention." M anufacturing Yogurt and Fermented Milks. Chandan, R.C., White, C.H., Kilara, A., and Hui, Y.H. (eds). Blackwell Publishing, Ames, IA. 311-325.
8. Chandan, R.C., and Shah, N.P. 2007. "Functional Foods Based on Dairy Ingredients." Chapter 42. Handbook of Food Products Manufacturing, Vol. 1. Hui, Y.H., Chandan, R.C., Clark, S., Cross, N., Dobbs, J., Hurst, W.J., Nollet, L.M.L., Shimoni, E., Sinha, N., Smith, E.B., Surapat, S., Tichenal, A., and Toldra, F. (eds). John Wiley and Sons, New York, NY. 957-970.
9. Fox, P.F. 2003. "Milk." Encyclopedia of Dairy Sciences, Vol. 3. Roginski, H., FuQuay, J.W., and Fox, P.F. (eds). Academic Press, New York, NY. 1805.
10. German, J.B., Gibson, R.A., Kraus, R.M., Nestel, P., Lamarche, B., van Staveren, W.A., Steijns, J.M., de Groot, L.C.P. G. M., Lock, A.L., and Destaillats, F. 2009. "A reappraisal of the impact of dairy foods and milk fat on cardiovascular disease risk." Eur. J. Nutr. 48: 191-203.
11. Gobbetti, M., Minervini, F., Rizzello, C.G. 2007. "Bioactive Peptides in Dairy Products." Chapter 70. Handbook of Food Products Manufacturing. Vol. 2. Hui, Y.H., Chandan, R.C., Clark, S., Cross, N., Dobbs, J., Hurst, W.J., Nollet, L.M.L., Shimoni, E., Sinha, N., Smith, E.B., Surapat, S., Tichenal, A., and Toldra, F. (eds). John Wiley and Sons, New York, NY. 489-517.
12. Harper, W.J. 2000. "Biological properties of whey components-A review." 2009. The American Dairy Products Institute, Chicago, IL 60606.
13. Hiza, H.A.B., Bente, L., and Fungwe, T. 2008. "Nutrient Content of US Food Supply, Home Economics Research Report No. 58, March 2008." Center for Nutrition Policy and Promotion, USDA, Washington, D.C. www.cnpp.usda.gov/Publications/FoodSupply2005Report.pdf. Accessed on December 5, 2009.
14. Hoolihan, L. 2004. "Beyond calcium. The protective attributes of dairy products and their constituents." Nutrition Today, 39 (2), March-April, 69-77.
15. Huth, P.J., DiRienzo, D.B., and Miller G.D. 2006. "Major scientific advances with dairy foods in nutrition and health." J. Dairy Sci., 89: 1207-1221.
16. Jensen, R.J. 1995. (Editor). Handbook of Milk Composition. Academic Press, New York, NY. 546-566.
17. Lichtenstein, A.H., Appel, L.J., Brands, M., Carnethon, M., Daniels, S., Franch, H.A., Franklin, B., Kris- Etherton, P., Harris, W.S., Howard, B., Karanja, N., Lefevre, M., Rudel, L., Sacks, F., Van Horn, L., Winston, M., Wylie-Rosett, J. 2006. "Diet and life style recommendations: Revision 2006." Circulation, 114: 82-96.
18. Miller, G.D., Jarvis, J.K., and McBean, L.D. 2007. "Dairy Foods and Cardiovascular Health." Chapter 2. Dairy Foods and Nutrition. 3rd ed. CRC Press, Boca Raton, FL. 55-98.
19. Otter, D. 2003. "Milk: Physical and Chemical Properties." Encyclopedia of Food Sciences and Nutrition, 2nd ed. Cabellero, B., Trugo, L.C., and Finglas, P.M. (eds). Academic Press, New York, NY. 3957-3963.
20. Pannell, L., and Schoenfuss, T.C. 2007. "Yogurt." Chapter 76 Handbook of Food Products Manufacturing, Vol. 2. Hui, Y.H., Chandan, R.C., Clark, S., Cross, N., Dobbs, J., Hurst, W.J., Nollet, L.M.L., Shimoni, E., Sinha, N., Smith, E.B., Surapat, S., Tichenal, A., and Toldra, F. (eds). John Wiley and Sons, New York, NY. 668-670.
21. Pihlanto-Leppala, A. 2003. "Bioactive Peptides." Encyclopedia of Dairy Sciences, Vol. 3. Roginski, H., Fuquay, J.W., and Fox, P.F. (eds). Academic Press, New York, NY. 1960-1967.
22. Saxelin, M., Korpela, R., and Mayra-Makinen, A. 2003. Functional Dairy Products, Mattila-Sandholm, T., and Saarela, M. (eds). CRC Press, Boca Raton, FL. 6.
23. Schaafsma, G., Steijns, J.M. 2000. "Dairy Ingredients as a Source of Functional Foods." Chapter 8. Essentials of Functional Foods. Schmidl, M.K., and Labuza, T.P. (eds). Aspen Publishers, Gaithersberg, MD. 181-204.
24. Shah, N.P. 2006. "Health Benefits of Yogurt and Fermented Milks." Manufacturing Yogurt and Fermented Milks. Chandan, R.C., White, C.H., Kilara, A., and Hui, Y.H. (eds). Blackwell Publishing, Ames, IA. 327-340.
25. Southward, CR. 2002. "Protein Coprecipitates." Encyclopedia of Dairy Sciences, Vol. 3. Roginski, H., Fuquay, J.W. and Fox, P.F. (eds). Academic Press, New York, NY. 1982-1990.
26. USDA National Nutrient Database for Standard Release 18 (2009). http://w.w.w.ars.usda.gov/ba/bhnrc.ndl
27. Vasilijevic, T., and Shah, N.P. 2007. "Fermented Milk: Health Benefits Beyond Probiotic Effect." Chapter 51. Handbook of Food Products Manufacturing, Vol. 2. Hui, Y.H., Chandan, R.C., Clark, S., Cross, N., Dobbs, J., Hurst, W.J., Nollet, L.M.L., Shimoni, E., Sinha, N., Smith, E.B., Surapat, S., Tichenal, A., and Toldra, F. (eds). John Wiley and Sons, New York, NY. 99-115.
28. Westman, E.C. 2009. "Rethinking dietary saturated fat." Food Technology, February. 27-34.
29. Zemel, M.B., Richards, J., Mathis, S., Milstead, A., Gebhardt, I., and Silva, E. 2005. "Dairy augmentation of total and central fat loss in obese subjects." Int. J. Obes. Relat. Metab. Disord. 29: 391-397.