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Milk is often regarded as "nature's most perfect food" because it contains essential nutrients needed for growth and development of calf as well as humans. Milk protein is two types-casein and whey protein. The most abundant β casein protein exist in A1 and A2 form which is determined by the presence of histidine and proline amino acid respectively. A1 milk is reported to have a negative impact on human health due to BCM-7, hypothesized to be released during digestion and a risk factor for certain diseases like DM-1, IHD, SIDS, autism etc. Majority of exotic breeds produce A1 type of milk whereas Indigenous cattle breeds have a higher frequency of A2 type of allele in their milk. Thus the issue of A1/A2 milk has remained controversial so far and there is no conclusion and final scientific opinion that consumption of A1 type of milk possesses high risk for above-mentioned diseases Introduction Milk is the highly evolved mammary gland's secretion of mammals and a perfect food for infants. Milk has about 86% water, 4.6% lactose sugar, 3.7% triglycerides, 2.8% milk protein, 0.54% minerals and 3.36% other constituents. Milk protein constitutes 36% α-Casein, 27% β-Casein, 9% κ-casein, 27% peptides and amino acids. It also contains immunoglobulins, hormones, growth factors, cytokines, nucleotides, peptides, polyamines, enzymes and several others bioactive peptides. The lipids in milk are emulsified in globules coated with membranes and proteins are in colloidal dispersions as micelles. The casein micelles are seen and observed as colloidal complexes of protein and salts, especially calcium [15] whereas lactose and most other minerals are in solution form. Specific proteins from milk are involved in the early development of immune response and other milk proteins get involved in the non-immunological defence (e.g. lactoferrin). Different fatty acids are present in the milk [13] and all these fatty acids constitute nutrient-rich milk food. The protein fraction composition of β-casein has become of special interest recently because of a possible relationship between β-casein genotype and the health of consumers. Milk that contains A1 β-Casein and A2 β-Casein are known as A1 milk and A2 milk, respectively. A1 protein variant is commonly found in milk from crossbred and European breeds of cattle. A2 milk is found mostly in indigenous cows and buffaloes of India (in Asia also). Milk composition varies with stage of lactation, age, breed, nutrition, energy balance and health status of the udder. Colostrum also differs considerably from milk to milk and the proteins are higher in colostrum than in the later locational milk [26]. The milk composition changes with the change in the nutrients given to the growing infants during the entire lactation period.
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Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species' milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and species beyond. Areas featured are: • Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare • Identifies bioactive components and their analytical isolation methods in manufactured dairy products , such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products • Essential for professionals as well as biotechnology researchers specializing in functional foods, nu-traceuticals, probiotics, and prebiotics • Contributed chapters from a team of world-renowned expert scientists
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Milk and milk products are nutritious food items containing numerous essential nutrients, but in the western societies the consumption of milk has decreased partly due to claimed negative health effects. The content of oleic acid, conjugated linoleic acid, omega-3 fatty acids, short-and medium chain fatty acids, vitamins, minerals and bioactive compounds may promote positive health effects. Full-fat milk has been shown to increase the mean gastric emptying time compared to half-skimmed milk, thereby increasing the gastrointestinal transit time. Also the low pH in fermented milk may delay the gastric emptying. Hence, it may be suggested that ingesting full-fat milk or fermented milk might be favourable for glycaemic (and appetite?) regulation. For some persons milk proteins, fat and milk sugar may be of health concern. The interaction between carbohydrates (both natural milk sugar and added sugar) and protein in milk exposed to heat may give products, whose effects on health should be further studied, and the increasing use of sweetened milk products should be questioned. The concentration in milk of several nutrients can be manipulated through feeding regimes. There is no evidence that moderate intake of milk fat gives increased risk of diseases.
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