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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

Selected References

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.

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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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