217
Haug A, Odd AT, Harstad M (2007) Bovine milk in human nutrition—a review. Lipids Health Dis
6(25):25
He T, Priebe MG, Zhong Y, Huang C, Harmsen HJM, Raangs GC, Antoine JM, Welling GW, Vonk
RJ (2008) Effects of yogurt and bifidobacteria supplementation on the colonic microbiota in
lactose-intolerant subjects. J Appl Microbiol 104(2):595–604
Heaney RP, Abrams S et al (2000) Peak bone mass. Osteoporos Int 11(12):985–1009
Ip C, Banni S, Angioni E, Carta G, McGinley J, Thompson HJ, Barbano D, Bauman D (1999)
Conjugated linoleic acid–enriched butter fat alters mammary gland morphogenesis and reduces
cancer risk in rats. J Nutr 129(12):2135–2142
Khan IT, Nadeem M, Imran M, Ajmal M, Hayat M (2019) Antioxidant properties of milk and
dairy products: a comprehensive review of the current knowledge. Lipids Health Dis 18(41):41
LaraVilloslada F, Debras E, Nieto A, Concha A, Galvez J, LopezHuertas E, Boza J, Obled C, Xaus
J (2006) Oligosaccharides isolated from goat milk reduce intestinal inflammation in a rat model
of dextran sodium sulfate induced colitis. Clin Nutr 25:477–488
Lorea Baroja M, Kirjavainen PV, Hekmat S, Reid G (2007) Anti-inflammatory effects of probiotic
yogurt in inflammatory bowel disease patients. Clin Exp Immunol 149(3):470–479
Matte JJ, Britten M, Girard CL (2014) The importance of milk as a source of vitamin B 12 for
human nutrition. Anim Front 4(2):32–37
Mourad G, Bettache G, Samir M (2014) Composition and nutritional value of raw milk. Issues
Biol Sci Pharm Res 2(10):115–122
Nicoleta-Maricica M (2019) Probiotic, prebiotic and synbiotic products in human health. In: SolísOviedo RL, de la Cruz Pech-Canul Á (eds) Frontiers and new trends in the science of fermented
food and beverages. IntechOpen. https://doi.org/10.5772/intechopen.81553
Park Y (2009) Bioactive components in goat milk. In: Bioactive components in milk and dairy
products. Wiley, New York, p 4381
Park YW (2010) Goat milk: composition, characteristics. In: Encyclopedia of animal science.
CRC Press, Boca Raton
Redwan EL-RM, Tabll A (2007) Camel lactoferrin markedly inhibits hepatitis C virus genotype
4 infection of human peripheral blood leukocytes. J Immunoass Immunochem 28(3):267–277
Roberfroid MB (2000) Prebiotics and probiotics: are they functional foods? Am J Clin Nutr
71(6):1682S–1687S
Saltanat H, Li H, Xu Y, Wang J, Liu F, Geng XH (2009) The influences of camel milk on the
immune response of chronic hepatitis B patients. Chin J Cell Mol Immunol 25(5):431–433
Schmid A, Walther B (2013) Natural vitamin D content in animal products. Adv Nutr 4(4):453–462
Settanni L, Moschetti G (2010) Non-starter lactic acid bacteria used to improve cheese quality and
provide health benefits. Food Microbiol 27(6):691–697
Sinanoglou V (2015) Assessment of lactation stage and bread effect on sheep milk fatty acid profile and lipid quality incidence. J Dairy Sci Technol 95:509–531
Siro I, Kapolna E, Kapolna B, Lugasi A (2008) Functional food. Product development, marketing
and consumer acceptance—a review. J Appetite 51(3):456–467
Soliman GZA (2005) Comparison of chemical and mineral content of milk from human, cow, buffalo, camel and goat in Egypt. Egypt J Hosp Med 21:116–130
Vasavada PC (1988) Pathogenic bacteria in Milk-a review. J Dairy Sci 71(10):2809–2816
Wernery U (2006) Camel milk, the white gold of the desert. J Camel Pract Res 13:15–26
Zenebe T, Ahmed N, Kabeta T, Kebede G (2014) Review on medicinal and nutritional values of
goat milk. Acad J Nutr 3(3):30–39
12 Health Benefits of Milk and Milk Products
Haug A, Odd AT, Harstad M (2007) Bovine milk in human nutrition—a review. Lipids Health Dis
6(25):25
He T, Priebe MG, Zhong Y, Huang C, Harmsen HJM, Raangs GC, Antoine JM, Welling GW, Vonk
RJ (2008) Effects of yogurt and bifidobacteria supplementation on the colonic microbiota in
lactose-intolerant subjects. J Appl Microbiol 104(2):595–604
Heaney RP, Abrams S et al (2000) Peak bone mass. Osteoporos Int 11(12):985–1009
Ip C, Banni S, Angioni E, Carta G, McGinley J, Thompson HJ, Barbano D, Bauman D (1999)
Conjugated linoleic acid–enriched butter fat alters mammary gland morphogenesis and reduces
cancer risk in rats. J Nutr 129(12):2135–2142
Khan IT, Nadeem M, Imran M, Ajmal M, Hayat M (2019) Antioxidant properties of milk and
dairy products: a comprehensive review of the current knowledge. Lipids Health Dis 18(41):41
LaraVilloslada F, Debras E, Nieto A, Concha A, Galvez J, LopezHuertas E, Boza J, Obled C, Xaus
J (2006) Oligosaccharides isolated from goat milk reduce intestinal inflammation in a rat model
of dextran sodium sulfate induced colitis. Clin Nutr 25:477–488
Lorea Baroja M, Kirjavainen PV, Hekmat S, Reid G (2007) Anti-inflammatory effects of probiotic
yogurt in inflammatory bowel disease patients. Clin Exp Immunol 149(3):470–479
Matte JJ, Britten M, Girard CL (2014) The importance of milk as a source of vitamin B 12 for
human nutrition. Anim Front 4(2):32–37
Mourad G, Bettache G, Samir M (2014) Composition and nutritional value of raw milk. Issues
Biol Sci Pharm Res 2(10):115–122
Nicoleta-Maricica M (2019) Probiotic, prebiotic and synbiotic products in human health. In: SolísOviedo RL, de la Cruz Pech-Canul Á (eds) Frontiers and new trends in the science of fermented
food and beverages. IntechOpen. https://doi.org/10.5772/intechopen.81553
Park Y (2009) Bioactive components in goat milk. In: Bioactive components in milk and dairy
products. Wiley, New York, p 4381
Park YW (2010) Goat milk: composition, characteristics. In: Encyclopedia of animal science.
CRC Press, Boca Raton
Redwan EL-RM, Tabll A (2007) Camel lactoferrin markedly inhibits hepatitis C virus genotype
4 infection of human peripheral blood leukocytes. J Immunoass Immunochem 28(3):267–277
Roberfroid MB (2000) Prebiotics and probiotics: are they functional foods? Am J Clin Nutr
71(6):1682S–1687S
Saltanat H, Li H, Xu Y, Wang J, Liu F, Geng XH (2009) The influences of camel milk on the
immune response of chronic hepatitis B patients. Chin J Cell Mol Immunol 25(5):431–433
Schmid A, Walther B (2013) Natural vitamin D content in animal products. Adv Nutr 4(4):453–462
Settanni L, Moschetti G (2010) Non-starter lactic acid bacteria used to improve cheese quality and
provide health benefits. Food Microbiol 27(6):691–697
Sinanoglou V (2015) Assessment of lactation stage and bread effect on sheep milk fatty acid profile and lipid quality incidence. J Dairy Sci Technol 95:509–531
Siro I, Kapolna E, Kapolna B, Lugasi A (2008) Functional food. Product development, marketing
and consumer acceptance—a review. J Appetite 51(3):456–467
Soliman GZA (2005) Comparison of chemical and mineral content of milk from human, cow, buffalo, camel and goat in Egypt. Egypt J Hosp Med 21:116–130
Vasavada PC (1988) Pathogenic bacteria in Milk-a review. J Dairy Sci 71(10):2809–2816
Wernery U (2006) Camel milk, the white gold of the desert. J Camel Pract Res 13:15–26
Zenebe T, Ahmed N, Kabeta T, Kebede G (2014) Review on medicinal and nutritional values of
goat milk. Acad J Nutr 3(3):30–39
12 Health Benefits of Milk and Milk Products