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

iv
2.7 Emerging issues and challenges 32
2.7.1 Impact on the environment 33
2.7.2 Impacts on animal and human health 34
2.7.3 Challenges for smallholder production and poverty alleviation 34
2.7.4 Conclusion 35
2.8 Key messages 35
References 37
Chapter 3
Milk and dairy product composition 41
Abstract 41
3.1 Introduction 41
3.2 Milk composition 43
3.2.1 The role of milk as a source of macronutrients 43
3.2.2 Composition of milks consumed by humans 44
3.2.3 Factors affecting milk composition 59
3.2.4 Nutritional value of milk from various species 60
3.3 Treated liquid milks and dairy products 64
3.3.1 Milk classifications 66
3.3.2 Heat treatments and microbiocidal measures 70
3.3.3 Fermented milk products 74
3.3.4 Cheese 78
3.3.5 Butter and ghee 84
3.3.6 Cream 85
3.3.7 Whey products 86
3.3.8 Casein 88
3.3.9 Milk products from milk from underutilized species 88
3.4 Key messages 89
3.5 Issues and challenges 90
References 90
Chapter 4
Milk and dairy products as part of the diet 103
Abstract 103
4.1 Introduction 104
4.1.1 Limitations of studies reviewed 105
4.1.2 Interpreting study results 106
4.2 Milk as a source of macro- and micronutrients 106
4.3 Dietary dairy in growth and development 111
4.3.1 Studies on the effect of milk and dairy products on
linear growth in undernourished or socio-economically
underprivileged children 113
4.3.2 The role of milk and dairy products in treatment
of undernutrition 116
4.3.3 Milk in the diets of well-nourished children 117
4.3.4 Secular trend of increasing adult height 119
4.3.5 Possible mechanisms for growth-stimulating effects of milk 120