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Adv Food Nutr Res. 2019;89:95-164. doi: 10.1016/bs.afnr.2019.03.002. Epub 2019 Apr 17.

Dairy foods and positive impact on the consumer's health.

Author information

1
Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil.
2
Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil.
3
Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
4
Instituto Federal do Paraná (IFPR), Campus Paranavaí, Paranavaí, Brazil.
5
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
6
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil. Electronic address: food@globo.com.

Abstract

The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health.

KEYWORDS:

Bioactivity; Butter; Cheese; Dairy desserts; Dairy foods; Fermented milks; Health benefits; Ice cream; Intestinal microbiota; Kefir; Lactose intolerance; Nutrition; Yogurt

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