Functional dairy products have been the focus of intense research and product development over the last two
The current volume, Handbook of Functional Dairy Products, edited by leading food scientists Drs. Colette Shortt and John O’Brien, addresses the most recent developments in functional dairy ingredients and products, with a clear focus on the effect of these foods and their active ingredients on human health. This book contains 14 outstanding chapters dealing with probiotic lactobacilli and biﬁdobacteria, lactose hydrolyzed products, trans-galactooligosaccharides as prebiotics, conjugated linoleic acid and its antiatherogenic potential and inhibitory effects on chemically induced tumors, immunoenhancing properties of milk components and probiotics, and calcium and iron fortiﬁcation of dairy products.
The potential health beneﬁts of casein-phosphopeptides are also evaluated, and technological opportunities, safety assurance of functional dairy products, developing a dossier to support a functional food, impact of biotechnology for the nutritional enhancement of dairy foods, and communication of the beneﬁts of functional dairy products are addressed.
The book also provides an interesting overview of the market dynamics and the drivers behind the development of functional dairy products. It is noted that there is an opportunity to develop and market dairy products, especially probiotics, that target selected age groups and people in speciﬁc disease states and those who have had their microﬂora compromised (irradiation patients, intestinal surgery patients, post-antibiotic treatment). This and other opportunities will become more real as our understanding of the role that intestinal bacteria play in human health improves, and as new strains of microorganisms with characteristics that make them more effective ingredients in food products are identiﬁed and fully characterized.