Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 10 | Page No.: 864-869
DOI: 10.3923/ajft.2011.864.869
Nutraceutical Properties of Milk and Milk Products: A Review
V.P. Singh and N. Sachan

Abstract:
Milk is recognised as complete food for human beings because it contains most of the essential nutrients. Besides, traditional components now it is proved that milk is also a good source of biopeptides and other bioactive components which are necessary for body maintenance and to fight against several disease conditions. Minerals present in milk are good source of bone health and body cells functioning. Various vitamins such as vitamin-A, D, B12 and others are a vital source for the body coat and physiological functions of the human body. The conjugated linoleic acid naturally present in milk is a good fat for human health. Various components of milk are also necessary for thyroid function, protection against metabolic disorders, gout and other similar malfunctioning. Besides, several other components the prebiotics, probiotics, symbiotic, biopeptides and bioactive components along with unique source of protein (casein), carbohydrate (lactose) etc. may serves as live saving drugs in emergency cases of the human body.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Coagulation of Camel Milk using Dromedary Gastric Enzymes as a Substitute of the Commercial Rennet
  •    Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
  •    Antioxidant and Anti-adhesive Activity of Some Common Lichens
  •    Effect of Dietary Spirulina platensis on Milk Fatty Acid Profile of Dairy Cows
  •    Effect of Lactoperoxidase System on Keeping Quality of Raw Cow`s Milk in Thailand
  •    Evaluation of Goat Milk Containing Galactooligosaccharides After Supplementing the Ration with Amino Acids
  •    Development of a Milk Drink Added of Conjugated Linoleic Acid: Use of a Sensory Evaluation
  •    Influence of Season on Milk Yield and Milk Composition of Red Sokoto Goats in Mubi Area of Adamawa State, Nigeria
How to cite this article:

V.P. Singh and N. Sachan, 2011. Nutraceutical Properties of Milk and Milk Products: A Review. American Journal of Food Technology, 6: 864-869.

DOI: 10.3923/ajft.2011.864.869

URL: https://scialert.net/abstract/?doi=ajft.2011.864.869

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

       

       

Curve Bottom