From Farm to Fork

Bassols, Anna; Bendixen, Emøke; Miller, Ingrid

doi:10.1016/b978-0-12-804007-2.00009-6

Cited by 1 publication

(1 citation statement)

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“…Caseins are the major protein of bovine and ovine milk present in the form of macromolecular aggregates, and due to the difference in phosphate content, various casein fractions are present in milk ( Table-3 ) [ 120 , 121 ]. For example, phosphate content of α, β, and κ caseins is 10, 5, and 1 moles per casein mole, respectively, while phosphates are responsible for providing the antioxidant activities on casein micelles.…”

Section: Various Constituents Of Milk and Its Propertiesmentioning

confidence: 99%

The antioxidant components of milk and their role in processing, ripening, and storage: Functional food

et al. 2019

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The current rate of population growth is so fast that, to feed this massive population, a 2-fold increase in land is required for the production of quality food. Improved dietary products such as milk and its products with antioxidant properties and functional foods of animal origin have been utilized to prevent chronic diseases. The designer milk contains low fat and less lactose, more protein, modified level of fatty acids, and desired amino acid profiles. The importance of milk and its products is due to the presence of protein, bioactive peptides, conjugated linoleic acid, omega-3 fatty acid, Vitamin D, selenium, and calcium. These constituents are present in milk product, play a key role in the physiological activities in human bodies, and act as anti-inflammatory, anti-tumor, antioxidant, hypocholesterolemic, immune boosting, and antimicrobial activities. Consumer awareness regarding benefits of designer foods such as milk and its products is almost non-existent worldwide and needs to be established to reach the benefits of designer food technologies in the near future. The main objective of this review was to collect data on the antioxidant properties of milk and its constituents which keep milk-derived products safe and preserved.

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Section: Various Constituents Of Milk and Its Propertiesmentioning

confidence: 99%