Functional Dairy Products Reference
from C.H.I.P.S.

Functional Dairy Products
Volume Two
edited by and Maria Saarela

Functional dairy products: Volume 2 reviews the latest developments in the field and their industrial applications.

Part One outlines the health benefits of functional dairy products and their applications in areas such as weight management, child health and gut health.

Part Two discusses various ingredients used in functional dairy products such as pro- and prebiotics, hypoallergenic hydrolysates and plant sterols and stanols.

Part Three considers aspects of product development such as biomarkers and experimental models to investigate health benefits, genomics of probiotic microorganisms and functional dairy product regulation and safety.


Part 1: The Health Benefits of Functional Dairy Products

Dairy components in weight management: a broad perspective

  • Components from skimmed milk and weight loss

The effects of dairy components on food intake and satiety

  • Dairy consumption, energy intake and body weight
  • The regulation of food intake

Dairy products, probiotics and the health of infants and children

  • Dairy products and probiotics in childhood disease
  • Other dairy products to improve infant health

Functional dairy products for gastrointestinal infections and dysfunction

  • Helicobacter pylori infection
  • Acute diarrhoea
  • Irritable bowel syndrome
  • Constipation

Probiotics, prebiotics and inflammatory bowel disease

  • The host-microbe interface within the gut
  • The pathogenesis of IBD
  • Modifying the intestinal ecosystem

Dairy products and HIV/AIDS

  • HIV/AIDS – threatening health and the economy and viability of nations
  • The scientific and clinical rationale for probiotic and prebiotic interventions
  • The challenge of delivering probiotics in dairy formulations
  • West heads east – a tangible example of what is possible

Dairy products and oral health

  • Oral diseases and cariogenicity
  • The role of dairy products preventing dental caries

Part 2: Functional Dairy Ingredients

Dairy propionibacteria as probiotics

  • Propionibacteria characteristics relevant to beneficial effects
  • Stress tolerance and survival
  • Bacterial interactions
  • Propionibacteria and the gut
  • Propionibacteria and the immune system
  • Propionibacteria and cancer

Synbiotics: combining the benefits of pre- and probiotics

  • Developing new synbiotics and testing their efficacy
  • Safety assessments of synbiotics
  • Functional benefits of synbiotics
  • Using synbiotics in functional dairy products

Hypoallergenic hydrolysates for the prevention and treatment of cow’s milk allergy

  • Determining the safety and efficacy of hypoallergenic infant formulas
  • New methods to produce hypoallergenic hydrolysates

Plant sterols and stanols as functional ingredients in dairy products

  • Range of dairy products fortified with sterols and stanols
  • The role of plant sterols and stanols in functional dairy products in reduction of cholesterol

Part 3: Product Development

Regulation of functional dairy products

  • The present regulatory framework
  • The regulatory status of health claims
  • The special case of probiotics

Using biomarkers and other indicators of efficacy to demonstrate the health benefits of functional dairy products

  • Importance of biomarkers in demonstrating health benefits
  • Range of biomarkers used to investigate health benefits
  • Using biomarkers to demonstrate the health benefits

Experimental models to investigate the effect of functional dairy products: the case of colon carcinogenesis

  • Pathogenesis of colon cancer
  • Preneoplastic lesions in colon carcinogenesis
  • Experimental models to study the effects of nutrients on colon carcinogenesis
  • Genetic models
  • Proliferative activity of the colonic mucosa
  • Apoptosis in colonic mucosa
  • Composition of the luminal content of the colon
  • Probiotics and functional dairy products in experimental models of colorectal carcinogenesis

Molecular approaches to assess the activity and functionality of commensual and ingested bifidobacteria in the human intestinal tract

  • Development of bifidobacteria in the intestine and beneficial effects
  • Taxonomy and typing of bifidobacteria colonising the human intestine
  • Tracking bifidobacteria in human intestinal samples
  • In-situ activity of bifidobacteria
  • Functional genomics

Genetics and functional genomics of probiotic bacteria: translation to applications

  • Genetics and genomics of probiotic bacteria
  • Functional genomics of macromolecular and nutrient metabolism
  • Functional genomics of bacteria: environment interactions
  • Food health applications of probiotics: translational aspects

Characterizing probiotic microorganisms

  • Definitions
  • Classic techniques
  • Nucleic acid based techniques to identify bifidobacteria
  • Nucleic acid-based techniques to type bifidobacteria
  • Nucleic acid-based techniques to characterize bifidobacterial populations

Methods to improve the viability and stability of probiotics

  • Importance of improving the viability and stability of probiotics
  • Determining the viability of probiotics
  • New methods to improve the viability and stability of probiotics
  • Increasing the range of probiotic foods

Microencapsulation for delivery of probiotics and other ingredients in functional dairy products

  • Challenges in the addition of probiotics and bioactive compounds to dairy products
  • Microencapsulation methods for delivery of probiotics and other ingredients in functional dairy products
  • Using microencapsulation for the delivery of probiotics and other ingredients in functional dairy products

Assessing the safety of probiotics with regard to antibiotic resistance

  • The problem of antibiotic resistance
  • Methods for antimicrobial susceptibility testing of probiotics
  • Antibiotic resistance of non-Enterococcal LAB
  • Safety testing of probiotics with regard to antimicrobial susceptibility testing

Development of dairy based functional foods enriched in conjugated linoleic acid with special reference to rumenic acid

  • Health benefits of CLA
  • Mechanisms of CLA production in lactating ruminants and starter bacteria
  • Enrichment of milk with CLA through animal feeding and management strategies
  • CLA producing cultures of dairy significance
  • Production of rumenic acid enriched dairy products
  • Assessing the safety of CLA enriched foods on human health

Developing dairy weight management products

  • The importance of developing dairy weight management products
  • Reducing the fat and calorie content of milk products
  • Adding functional ingredients to milk products
  • Role of proteins
  • Role of blood sugar level
  • Assessing the effect of new dairy weight management products on human health
  • Very low energy milk – a case example

Developing a functional dairy product: from research on Lactobacillus helveticus to industrial application of Cardi 04 in novel antihypertensive drinking yoghurts

  • The functional dairy product Cardi 04: translating research into industrial applications
  • Product development and future trends


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Functional Dairy Products
Volume Two
edited by and Maria Saarela

2007 • 539 pages • $319.95 + shipping
Texas residents please add 6.75 % sales tax

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