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Section VI: Nutrition
and Health
6.1 Nutritional
and Health Attributes
The holistic approach to medicine and diet
has gained momentum in the modern context since the 1970s. Recent
researches in biochemistry, physiology and nutrition suggest that,
besides providing basic nutrition, certain foods in general and milk
products in particular fulfil important physiological functions. The
emphasis in nutritional sciences has now shifted to provide what were
once considered nonessential components of diet, but are now regarded
indispensable for improved quality of life. Because of their significant
impact on the physical and mental well-being, futurologists envision
a gradual shift of the food industry towards health and functional
foods. This section deals with scientific understanding of the strong
relationship between our food and health in the context of indigenous
milk products.
6.1 Nutritional and Health Attributes
- Nutritional Composition of Milk
- Nutritional Profile of Indian Milk Products
- Recommended Dietary Allowances
- Milk Proteins
- Milk Fat and Ghee
- Lactose; Vitamins and Minerals
- Fermented Milk Products
6.1 Nutritional and Health Attributes
- Aneja, R.P. and Murthi, T.N. (1990) Conjugated
linoleic acid contents of Indian curds and ghee. Indian J. Dairy
Sci., 43(4): 231.
- Chandan, R.C. (1999). Enhancing market value
of milk by adding cultures. J. Dairy SCI, 82:2245-2256.
- Gopalan, C., Rama Sastri, B.V., Balasubramanian,
S.C. (1989) Nutritive value of Indian foods. National Institute
of Nutrition, Indian Council of Medical Research, Hyderabad.
Order the handbook.
Have queries? Contact
us.
E-mail: mail@indianmilkproducts.com
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| Product
Database |
| For the first time, scientific
data on some 50 Indian milk delicacies have been published,
covering product description, composition, physio-chemical characteristics,
sensory aspects, quality factors, shelf life, packaging, storage,
technology and industrial manufacture. |
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