In the context of the prevailing trend toward more natural products, there seems to be an
increasing preference for raw milk consumption as raw milk is associated with several …

Recent technological advances have created great interest in the use of biologically active
peptides. Bioactive peptides can be defined as specific portions of proteins with 2 to 20 …

Bioactive peptides derived from milk proteins are food components that, in addition to their
nutritional value, retain many biological properties and have therapeutic effects in several …

The protein fraction of milk contains many valuable components and biologically active
substances. Moreover, milk proteins are precursors of many different biologically active …

Because of the epitheliochorial nature of the porcine placenta, the new-born piglet must
acquire maternal immunoglobulins from ingested colostrum and milk for passive immune …

For centuries, people around the world have used fermentation to preserve and enhance the
flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive …

Milk proteins contain regions within their primary structures that encrypt for many latent
biological activities. The beneficial health effects associated with some fermented dairy …

Michael Akers provides the basics for understanding mammary development and lactation
and conveys the critical regulatory events in lactation. This text willl prove to be an …

The structure of the iron-binding glycoprotein lactoferrin, present in milk and other exocrine
secretions, has been elucidated in great detail, both the three-dimensional protein structure …

Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive
components that facilitate the successful postnatal adaptation of the newborn infant by …