 | Understanding and improving the functional and nutritional properties of milk Subjects: Environment & Agriculture; Food Science & Technology; Agriculture & Environmental Sciences; Food Chemistry; Agriculture; Dairy Science; The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt. Thom Huppertz is Professor of Dairy Science and Technology at Wageningen University, The Netherlands and Principal Scientist at FrieslandCampina, The Netherlands. He is also Editor in Chief of the International Dairy Journal and a Distinguished Visiting Professor at Victoria University, Australia. He was formerly Principal Scientist at NIZO and is internationally known for his research on developing functional and nutritional ingredients from milk. Todor Vasiljevic is Professor of Food Science and Head of the Advanced Food Systems Research Unit within the Institute for Sustainable Industries and Liveable Cities at Victoria University, Australia. He is an editor of the International Dairy Journal . Professor Vasiljevic is internationally recognised for his research on milk proteins and probiotics. |
