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

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5.2 Dairy components 209
5.2.1 Milk fat and human health 209
5.2.2 Milk protein and health 213
5.2.3 Lactose 216
5.2.4 Dairy ingredients 216
5.3 Dairy products 217
5.3.1 Fermented dairy products 217
5.3.2 Fortified milk and dairy products 219
5.4 From traditional to modern dairy foods 221
5.4.1 Regulatory health and nutrition claim framework
and recent legislative developments 222
5.5 Conclusions 224
References 226
Annex 235
Chapter 6
Safety and quality 243
Abstract 243
6.1 Introduction 243
6.2 Food-safety hazards specific to milk and milk products 244
6.2.1 Biological hazards 245
6.2.2 Chemical hazards 248
6.2.3 Physical hazards 254
6.3 Health impact of outbreaks of food-borne illness
attributed to milk and dairy products 255
6.4 Assessing risk and prioritization of food-safety risks
associated with milk and dairy products 256
6.5 Control and prevention: implementing safe food practices 260
6.6 Emerging issues 266
6.7 Key messages 266
6.7.1 Safety of milk and dairy products 266
6.7.2 Prevention/control 267
6.7.3 International guidance/controls 267
References 268
Chapter 7
Milk and dairy programmes affecting nutrition 275
Abstract 275
7.1 Introduction 275
7.2 Sources and approach to the review 277
7.3 Dairy production and agriculture programmes 277
7.3.1 Africa 280
7.3.2 Asia and the Pacific 282
7.3.3 Summary 284