Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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3.7 Composition of milk products excluding cheese
(per 100 g of product) 67
3.8 Cheese production (tonnes), 2009 78
3.9 CODEX designation of cheese according to firmness
and ripening characteristics 79
3.10 Main nutrient composition in common cheeses (g/100 g) 82
4.1 Nutrient content of full fat and skim milk (per 100 g)
and comparisons with recommended nutrient intakes for
children aged 4–6 years and females aged 19–50 years 107
4.2 Contents of selected nutrients (per 100 g) of whole milk,
skim milk and other dairy foods 109
4.3 Recommended calcium intakes based on data from
North America and Western Europe and theoretical calcium
allowances based on an animal protein intake of 20–40 g/day 124
4.4 Summary of recent review studies related to dairy consumption
and risk of CVD 147
4.5 Relationship between milk and dairy product consumption
and cancer 157
4.6 Prevalence of acquired primary lactase deficiency 160
4.7 Milk and dairy product recommendations from 42 countries 183
4.8 Health benefits and risks of consuming milk and dairy products 205
5.1 Types and examples of nutrition and health claims 223
5.2 EU register of dairy-related nutrition and health claims 235
6.1 Main food-safety hazards 245
6.2 Main pathogenic micro-organisms associated with milk
and dairy products 246
6.3 Main chemical hazards found in milk and dairy products
and related control measures 249
6.4 Physical hazards origin and control measures 255
6.5 Examples of outbreaks of food-borne illnesses attributed
to milk and dairy products 257
6.6 Codex Alimentarius standards and related texts for milk
and milk products 264
7.1 Milk programmes and studies affecting nutrition 299
LIST OF FIGURES
2.1 Per capita daily energy intake in developed and developing
countries, 1961–2007 (kcal) 12
2.2 Per capita consumption of major food commodities in
developing countries, 1961–2007 (index 1961=100) 12
2.3 Percentage of dietary energy derived from foods of animal
origin in developed and developing countries, 1961–2007 13
2.4 Percentage of dietary protein derived from foods of animal
origin in developed and developing countries, 1961–2007 13