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

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2.5 Per capita energy intake from dairy products in developed
countries, 1961–2007 (kcal/year) 14
2.6 Percentage of total dietary energy derived from dairy products
in developed and developing countries, 1961–2007 15
2.7 Regional differences in percentage of total dietary energy
derived from dairy products, 1961–2007 15
2.8 Regional shares of total dairy consumption, 1987 and 2007 19
2.9 Per capita income and dietary energy intake from dairy,
various countries, 2007 21
2.10 World milk production, 1961–2009 (million tonnes) 22
2.11 Milk production in developing country regions, 1961–2009 22
2.12 Share of livestock products in global agricultural
export value, 1961–2009 29
2.13 Net exports of dairy products from developed and
developing countries, 1961–2008 30
3.1 Milk as a source of dietary energy, protein and fat in
Europe, Oceania, the Americas, Asia and Africa, 2009 43
3.2 Protein, fat and lactose contents of milks from different species 44
3.3 Dairy commodity tree 66
3.4 Loss of vitamins in milk associated with various heat treatments 72
4.1 Changes in bone mass during the human life cycle 121
4.2 Milk hypersensitivity: difference between milk allergy
and intolerance 158
5.1 Functionality of milk protein-derived bioactive peptides
and their potential health targets 215
7.1 Impact pathways for various types of milk and dairy
programmes affecting nutrition 278
8.1 Smallholder dairy-industry development model
from Bangladesh 331
8.2 Features of an organized dairy sector 342
9.1 Percentage share of various dairy products in the total value
of dairy exports, 1990 to 2008 366
LIST OF BOXES
2.1 Differences in patterns of dairy production and consumption
in China: north–south, urban–rural 18
2.2 Milk production increases in India but consumption remains low
and malnutrition remains high 24
2.3 The pathway from milk production to increased consumption
in Kenya 27
4.1 Definitions of types of lactose intolerance 160
6.1 Mycobacterium bovis and tuberculosis 247
6.2 Melamine contamination of milk in China 254
6.3 Raw milk and raw milk cheeses 259
6.4 Lactoperoxidase system 262