Type: Book

Instant Insights: Nutritional benefits of milk


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.



Publication date:

21 February 2023

Length of book:

198 pages

ISBN-13: 9781801466042

Paperback - £37.99
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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.

Table of contents

Chapter 1 - The role of the dairy matrix in the contribution of milk and dairy products to the human diet: Jan Geurts, FrieslandCampina, The Netherlands; 1 Introduction 2 Dairy as part of a sustainable diet 3 The dairy matrix 4 Dairy matrix effects: case studies 5 Conclusion 6 Where to look for further information 7 References
Chapter 2 - The proteins of milk: Shane V. Crowley, James A. O ’ Mahony and Patrick F. Fox, University College Cork, Ireland; 1 Introduction 2 Analytical methods for the study of milk proteins 3 Caseins 4 Casein micelles 5 Whey proteins 6 Minor proteins, enzymes and other components 7 Laboratory-scale preparation of casein and whey proteins 8 Industrial milk protein products 9 Summary and future trends 10 Where to look for further information 11 References
Chapter 3 - Bioactive components in cow’s milk: Young W. Park. Fort Valley State University, USA; 1 Introduction 2 Bioactive proteins 3 Bioactive lipids 4 Bioactive carbohydrates 5 Bioactive other compounds in milk 6 Bioactive minerals and vitamins 7 Conclusions 8 Where to look for further information 9 References
Chapter 4 - Nutritional properties and biological activity of lactose and other dairy carbohydrates: Michael Gänzle, University of Alberta, Canada; 1 Introduction 2 Lactose 3 Galacto-oligosaccharides 4 Glycosylated proteins: lactoferrin, κ-casein and the caseinmacropeptide 5 Bovine milk oligosaccharides 6 Conclusion 7 Where to look for further information 8 Acknowledgements 9 References