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

Functional Dairy Products
edited by
Tiina Mattila-Sandholm
and Maria Saarela


  • Provides and authoritative review of the key recent developments in functional dairy foods
  • Reviews their health benefits, ingredients and product development issues
  • Edited by two of the world's leading authorities in the field
  • Essential research for all those concerned with functional dairy foods

Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in the field, and with a distinguished international team of contributors, this major collection reviews the health benefits of functional dairy products, their ingredients and key product development issues.

After an introductory survey of the various types of functional dairy product, Part 1 discusses current research on the health benefits of functional dairy products, with chapters on cancer, coronary heart disease, osteoporosis, food allergy, immune function and gastrointestinal health

Part 2 reviews key dairy ingredients, their functional benefits and uses, covering caseinophosphopeptides, oligosaccharides, lactic acid bacteria and conjugated linoleic acid.

Part 3 covers product development issues ranging from enhancing the functionality of prebiotics and probiotics to safety evaluation, consumer, market and research trends in this important sector.

Functional dairy products will be a standard work for food manufacturers developing new dairy products and for all those researching functional foods.


Chapter 1: Introduction: classifying functional dairy products

  • Composition of milk
  • Fermented milk products
  • What do we mean by functional dairy products?
  • Examples of functional dairy products: gastrointestinal health and well-being
  • Examples of functional dairy products: cardiovascular health
  • Examples of functional dairy products: osteoporosis and other conditions

Part 1: The health benefits of functional dairy products

Chapter 2: Cancer

  • The relationship between diet and cancer
  • Colon carcinogenesis
  • Colorectal cancer and dairy products
  • Calcium
  • Casein
  • Whey
  • Conjugated linoleic acid
  • Sphingolipids
  • Prebiotics and probiotics
  • Mechanisms of anticarcinogenicity and antigenotoxicity for probiotics and prebiotics

Chapter 3: Coronary heart disease
  • Risk factors in coronary heart disease
  • Lipoprotein metabolism and coronary heart disease
  • Diet and coronary heart disease
  • The effects of probiotics on coronary heart disease
  • The effects of prebiotics on coronary heart disease
  • The effects of synbiotics on coronary heart disease

Chapter 4: Osteoporosis
  • The epidemiology of osteoporosis
  • Dairy products, calcium intake and calcium absorption
  • Dairy products and osteoporosis
  • Genetic markers of osteoporosis risk
  • Redefining a nutritional prescription for optimal bone health

Chapter 5: Probiotics and the management of food allergy
  • The mechanisms and symptoms of food allergy
  • The prevalence of food allergy
  • Probiotics and food allergy: the clinical evidence
  • Mechanisms of action: gut microbiota composition and food allergy
  • Infant development and allergic sensitisation
  • Selecting the right probiotic

Chapter 6: Dairy products and immune function in the elderly
  • The immune system
  • Immunosenescence
  • Nutrition and immune function in the elderly
  • Bovine milk and immunomodulation
  • Milk proteins
  • Antibodies and other protective agents in milk
  • Fermented dairy products and probiotic lactic acid bacteria (LAB)
  • Immunomodulatory effects of fermented milk products and LAB

Chapter 7: The therapeutic use of probiotics in gastrointestinal inflammation

  • Bacteria in the gut
  • Studying gut flora
  • Gut flora and intestinal function
  • Gut immune function
  • Microbial subversion of intestinal immunosensory function
  • Bacterial translocation
  • Intestinal bacteria and inflammatory bowel disease (IBD)
  • Modifying the gut flora: probiotics in practice

Part 2: Functional dairy ingredients

Chapter 8: Caseinophosphopeptides (CPPs) as functional ingredients

  • Structural characteristics and production of CPPs
  • CPPs and mineral (calcium) bioavailability
  • Human studies with CPPs
  • Effects of CPPs on mineral uptake in specific cell systems
  • Cytomodulatory effects
  • Safety assessment of CPPs
  • Potential ingredient application of CPPs

Chapter 9: Oligosaccharides
  • Structural aspects of free oligosaccharides
  • Physiological functions of dietary oligosaccharides
  • Effect on intestinal flora: prebiotic role
  • Effects on intestinal infections and mineral absorption
  • Effect on the immune system and other physiological effects
  • Analytical methods

Chapter 10: Lactic acid bacteria (LAB) in functional dairy products
  • The production of dairy products using LAB
  • Dairy products with probiotic LAB
  • The health benefits of probiotic LAB<
  • Enhancing the viability and stability of LAB
  • Enhancing the functionality of LAB

Chapter 11: Conjugated linoleic acid (CLA) as a functional ingredient
  • Natural sources of CLA
  • Commercial production of CLA
  • Analytical methods
  • The influence of processing on the CLA content of dairy products
  • Functional benefits of CLA: cancer
  • Multisite anticarcinogenesis
  • Multistage anticarcinogenesis
  • Mechanisms of CLA anticarcinogenesis
  • Functional benefits of CLA: lipid and protein metabolism
  • The process of CLA metabolism
  • Functional benefits of CLA: atherosclerosis
  • Functional benefits of CLA: immune function
  • Functional benefits of CLA: diabetes

Part 3: Product development

Chapter 12: Enhancing the functionality of prebiotics and probiotics

  • The functional enhancement of prebiotics
  • Targeted prebiotics
  • Current manufacturing technologies for prebiotics
  • Emerging manufacturing technologies for second generation prebiotics
  • The functional enhancement of probiotics

Chapter 13: Safety evaluation of probiotics
  • Key safety issues
  • Identifying probiotic strains
  • Potential risk factors: acute toxicity
  • Potential risk factors: microbial metabolism
  • Potential risk factors: microbial properties and binding
  • Other potential risk factors
  • Post-marketing surveillance
  • Safety issues for new generation probiotics
  • The safety of animal probiotics
  • The current regulatory context

Chapter 14: Clinical trials
  • Setting up a clinical trial: protocols
  • Statistical analysis
  • Ethical issues
  • Managing a clinical trial
  • Assessing the validity of a clinical trial

Chapter 15: Consumers and functional foods
  • The role of health in food choice
  • Nutritional guidelines and health claims
  • Consumers, health claims and products
  • Consumer attitudes to functional foods

Chapter 16: European research in probiotics and prebiotics: the PROEUHEALTH cluster
  • Research projects within the PROEUHEALTH cluster
  • Developing research tools: MICROBE DIAGNOSTICS
  • Understanding mechanisms of action: DEPROHEALTH, PROPATH and EU MICROFUNCTION
  • Investigating effects on health: PROGID, CROWNALIFE and PROSAFE
  • Probiotic and prebiotic technologies: PROTECH
  • Consumers and the perceived health benefits of probiotics

Chapter 17: The market for functional dairy products: the case of the United States
  • Drivers of the functional foods market
  • The growth of the functional foods market in the US
  • The regulatory context in the US
  • The potential for functional dairy foods in the US


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Functional Dairy Products
edited by Tiina Mattila-Sandholm and Maria Saarela
395 pages • $309.95 + shipping
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