Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.

Bioactive Components of Milk 2010, Springer-Verlag New York Inc., New York, NY

ISBN-13: 9781441925459


Bioactive Components of Milk 2007, Springer, New York, NY

ISBN-13: 9780387740867

2008 edition