Instant Insights: Nutritional benefits of milk
Dr Jan Geurts · Shane V. Crowley · Dr James A. O'Mahony · Patrick F. Fox · Young W. Park · Prof Michael Gänzle
Feb 2023 · Burleigh Dodds Science: Instant Insights Book 71 · Burleigh Dodds Science Publishing
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About this ebook
This collection features four peer-reviewed reviews on the nutritional benefits of milk.
The first chapter highlights the important role of milk and dairy products in human diets due to the amount of energy (calories) they provide and their ability to compensate for foods in the diet with lesser nutritional value. The chapter also reviews the dairy matrix concept and how this matrix can influence human physiology.
The second chapter provides an overview of major and minor milk proteins, including caseins, whey proteins and indigenous milk enzymes. The chapter discusses a selection of milk protein products which are produced on an industrial scale to support human health and growth, such as the use of whey protein in infant formula and dietary supplements.
The third chapter reviews current knowledge on bioactive components existing in cow’s milk and colostrum, their biological and nutritional functionalities, as well as how these components can be exploited for the benefit of human health and physiological metabolism function.
The final chapter provides an overview of the nutritional properties of dairy carbohydrates and major glycoproteins in cow’s milk. The chapter considers the contribution of lactose as a substrate for beneficial colonic fermentation to short-chain fatty acids, as well as the importance of glycoproteins in infant diets.
The first chapter highlights the important role of milk and dairy products in human diets due to the amount of energy (calories) they provide and their ability to compensate for foods in the diet with lesser nutritional value. The chapter also reviews the dairy matrix concept and how this matrix can influence human physiology.
The second chapter provides an overview of major and minor milk proteins, including caseins, whey proteins and indigenous milk enzymes. The chapter discusses a selection of milk protein products which are produced on an industrial scale to support human health and growth, such as the use of whey protein in infant formula and dietary supplements.
The third chapter reviews current knowledge on bioactive components existing in cow’s milk and colostrum, their biological and nutritional functionalities, as well as how these components can be exploited for the benefit of human health and physiological metabolism function.
The final chapter provides an overview of the nutritional properties of dairy carbohydrates and major glycoproteins in cow’s milk. The chapter considers the contribution of lactose as a substrate for beneficial colonic fermentation to short-chain fatty acids, as well as the importance of glycoproteins in infant diets.
About the author
Dr Jan Geurts is an expert on dairy nutrition & health and specifically metabolic health. He has authored and co-authored more than 100 journal and conference papers to date. Currently, Dr Geurts works as a principal scientist in the Expert Team Nutrition of FrieslandCampina. Previously, he was assistant professor in the Department of Molecular Cell Biology at the University of Maastricht, where he was involved in clinical and nutritional research for the CARIM and NUTRIM Research Institutes, respectively.
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