The Use Of Milk As Food

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Eat Like a Human

Author : Dr. Bill Schindler
Publisher : Little, Brown Spark
ISBN 13 : 0316249505
Total Pages : 304 pages
Book Rating : 4.3/5 (162 download)

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Book Synopsis Eat Like a Human by : Dr. Bill Schindler

Download or read book Eat Like a Human written by Dr. Bill Schindler and published by Little, Brown Spark. This book was released on 2021-11-16 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: An archaeologist and chef explains how to follow our ancestors' lead when it comes to dietary choices and cooking techniques for optimum health and vitality. "Read this book!" (Mark Hyman, MD, author of Food) Our relationship with food is filled with confusion and insecurity. Vegan or carnivore? Vegetarian or gluten-free? Keto or Mediterranean? Fasting or Paleo? Every day we hear about a new ingredient that is good or bad, a new diet that promises everything. But the secret to becoming healthier, losing weight, living an energetic life, and healing the planet has nothing to do with counting calories or feeling deprived—the key is re‑learning how to eat like a human. This means finding food that is as nutrient-dense as possible, and preparing that food using methods that release those nutrients and make them bioavailable to our bodies, which is exactly what allowed our ancestors to not only live but thrive. In Eat Like a Human, archaeologist and chef Dr. Bill Schindler draws on cutting-edge science and a lifetime of research to explain how nutrient density and bioavailability are the cornerstones of a healthy diet. He shows readers how to live like modern “hunter-gatherers” by using the same strategies our ancestors used—as well as techniques still practiced by many cultures around the world—to make food as safe, nutritious, bioavailable, and delicious as possible. With each chapter dedicated to a specific food group, in‑depth explanations of different foods and cooking techniques, and concrete takeaways, as well as 75+ recipes, Eat Like a Human will permanently change the way you think about food, and help you live a happier, healthier, and more connected life.

Milk and Dairy Foods

Author : Ian Givens
Publisher : Academic Press
ISBN 13 : 0128156031
Total Pages : 450 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Milk and Dairy Foods by : Ian Givens

Download or read book Milk and Dairy Foods written by Ian Givens and published by Academic Press. This book was released on 2020-04-08 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health.

Milk!

Author : Mark Kurlansky
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1632863847
Total Pages : 402 pages
Book Rating : 4.6/5 (328 download)

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Book Synopsis Milk! by : Mark Kurlansky

Download or read book Milk! written by Mark Kurlansky and published by Bloomsbury Publishing USA. This book was released on 2018-05-08 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

The Cheese Trap

Author : Neal D. Barnard
Publisher :
ISBN 13 : 9781455569892
Total Pages : 298 pages
Book Rating : 4.5/5 (698 download)

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Book Synopsis The Cheese Trap by : Neal D. Barnard

Download or read book The Cheese Trap written by Neal D. Barnard and published by . This book was released on 2017 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cites the health-compromising qualities of cheese and its immoderate consumption, outlining a radical program for losing weight, improving overall health, and managing cheese cravings.

Nature's Perfect Food

Author : E. Melanie Dupuis
Publisher : NYU Press
ISBN 13 : 0814719376
Total Pages : 323 pages
Book Rating : 4.8/5 (147 download)

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Book Synopsis Nature's Perfect Food by : E. Melanie Dupuis

Download or read book Nature's Perfect Food written by E. Melanie Dupuis and published by NYU Press. This book was released on 2002-02 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of how Americans came to drink milk For over a century, America's nutrition authorities have heralded milk as "nature's perfect food," as "indispensable" and "the most complete food." These milk "boosters" have ranged from consumer activists, to government nutritionists, to the American Dairy Council and its ubiquitous milk moustache ads. The image of milk as wholesome and body-building has a long history, but is it accurate? Recently, within the newest social movements around food, milk has lost favor. Vegan anti-milk rhetoric portrays the dairy industry as cruel to animals and milk as bad for humans. Recently, books with titles like, "Milk: The Deadly Poison," and "Don't Drink Your Milk" have portrayed milk as toxic and unhealthy. Controversies over genetically-engineered cows and questions about antibiotic residue have also prompted consumers to question whether the milk they drink each day is truly good for them. In Nature's Perfect Food Melanie Dupuis illuminates these questions by telling the story of how Americans came to drink milk. We learn how cow's milk, which was associated with bacteria and disease became a staple of the American diet. Along the way we encounter 19th century evangelists who were convinced that cow's milk was the perfect food with divine properties, brewers whose tainted cow feed poisoned the milk supply, and informal wetnursing networks that were destroyed with the onset of urbanization and industrialization. Informative and entertaining, Nature's Perfect Food will be the standard work on the history of milk.

The Raw Milk Answer Book

Author : David E. Gumpert
Publisher :
ISBN 13 : 9780970118141
Total Pages : 184 pages
Book Rating : 4.1/5 (181 download)

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Book Synopsis The Raw Milk Answer Book by : David E. Gumpert

Download or read book The Raw Milk Answer Book written by David E. Gumpert and published by . This book was released on 2015-03-02 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Raw Milk Answer Book raises the most difficult questions surrounding our most controversial food--about the risk of getting seriously ill, whether it should be fed to children, the credibility of European research indicating raw milk has important healing powers-- and answers them in calm, non-ideological terms, understandable to beginners and experienced drinkers alike. It is an engaging conversation, unblinking in its focus on real-world data, unafraid to take issue with wild claims on either side of the raw milk controversy. Obviously, both sides can't be correct. What is the real story? The Raw Milk Answer Book provides the real story by answering more than 200 of the most common questions that come up about raw milk.--From publisher description.

Milk and Dairy Products as Functional Foods

Author : Ara Kanekanian
Publisher : John Wiley & Sons
ISBN 13 : 1118635086
Total Pages : 472 pages
Book Rating : 4.1/5 (186 download)

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Book Synopsis Milk and Dairy Products as Functional Foods by : Ara Kanekanian

Download or read book Milk and Dairy Products as Functional Foods written by Ara Kanekanian and published by John Wiley & Sons. This book was released on 2014-04-09 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types. Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes. The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products.

Milk and Dairy Products in Human Nutrition

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1118534204
Total Pages : 1063 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Milk and Dairy Products in Human Nutrition by : Young W. Park

Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

Scientific Criteria to Ensure Safe Food

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 030908928X
Total Pages : 425 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Scientific Criteria to Ensure Safe Food by : National Research Council

Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Enzymes and Food Processing

Author : G. G. Birch
Publisher : Springer Science & Business Media
ISBN 13 : 9401167400
Total Pages : 302 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Enzymes and Food Processing by : G. G. Birch

Download or read book Enzymes and Food Processing written by G. G. Birch and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: R. S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. However, the year is 1880. Under the 'objectives' section of your proposal, you state that you intend to attach the intangible vital force or spirit-that is, the catalyst unique to the chemistry of living organisms-to an inert substrate such as sand. Thereafter you will pass a solution of right handed glucose (also known as starch sugar) past the 'vital force' and in the process convert it to left-handed glucose (also known as fruit sugar). The peer review committee would probably reject the proposal as sheer nonsense because the statements made were not only contrary to their experience, but also contrary to what they had been taught. Perhaps a few select people would have some feeling for what you were talking about, but commiseration would be the only form of support that they could offer.

Moral Foods

Author : Angela Ki Che Leung
Publisher : University of Hawaii Press
ISBN 13 : 0824876709
Total Pages : 361 pages
Book Rating : 4.8/5 (248 download)

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Book Synopsis Moral Foods by : Angela Ki Che Leung

Download or read book Moral Foods written by Angela Ki Che Leung and published by University of Hawaii Press. This book was released on 2019-10-31 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.

Designing Foods

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037956
Total Pages : 384 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Designing Foods by : National Research Council

Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

Milk-- Beyond the Dairy

Author : Harlan Walker
Publisher : Oxford Symposium
ISBN 13 : 1903018064
Total Pages : 386 pages
Book Rating : 4.9/5 (3 download)

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Book Synopsis Milk-- Beyond the Dairy by : Harlan Walker

Download or read book Milk-- Beyond the Dairy written by Harlan Walker and published by Oxford Symposium. This book was released on 2000 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

Agents of Change

Author : Alan L. Kelly
Publisher : Springer Nature
ISBN 13 : 3030554821
Total Pages : 549 pages
Book Rating : 4.0/5 (35 download)

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Book Synopsis Agents of Change by : Alan L. Kelly

Download or read book Agents of Change written by Alan L. Kelly and published by Springer Nature. This book was released on 2021-01-07 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its peak. Dairy Enzymology presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing. A full section is dedicated to the enzymology of bovine milk, focusing on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, and the role of milk protease plasmin and other indigenous enzymes in the age-gelation is focused on. Further sections focus on enzymes found in raw milk and enzymes deliberately added for manufacture or modification of properties and the manufacture of food ingredients from dairy-derived ingredients. The key bacterial families are discussed in depth as well as their known contributions to the quality of dairy products. With its comprehensive scope and fully up-to-date coverage of dairy product enzymology, this text is a singular source for researchers looking to understand this essential dairy processing aspect.

Milk

Author : Amal Bakr Shori
Publisher :
ISBN 13 : 9781536188714
Total Pages : 0 pages
Book Rating : 4.1/5 (887 download)

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Book Synopsis Milk by : Amal Bakr Shori

Download or read book Milk written by Amal Bakr Shori and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. It is a composite form of different dietary essentials like triglycerides, caseins, soluble milk proteins, milk peptides, sugars, minerals, vitamins, and enzymes. On the one hand, there is increasing interest in the applications of compounds produced by dairy starter cultures due to strong consumer demand for healthy fermented milk products. On the other hand, it is a highly perishable commodity and poor handling can exert a public health and economic toll, thus requiring hygienic vigilance throughout the production-to-consumer chain. This comprehensive book will mainly focus on factors affecting the composition and nutraceutical properties of milk and their functional value from different dairy animals. The book presents factors affecting the composition and nutraceutical properties of milk in different dairy animals, provides information on the microbiota of raw milk, and provides information on the nutritional manipulation of milk nutrients to increase functional value"--

Milk Craze

Author : Veronica S. W. Mak
Publisher : University of Hawaii Press
ISBN 13 : 0824886275
Total Pages : 225 pages
Book Rating : 4.8/5 (248 download)

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Book Synopsis Milk Craze by : Veronica S. W. Mak

Download or read book Milk Craze written by Veronica S. W. Mak and published by University of Hawaii Press. This book was released on 2021-02-28 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why do the Chinese, who are mostly lactase non-persistent, suddenly thirst for milk today? Whether it is formula milk, fresh cow milk, or tea with condensed milk, the rocketing milk consumption and production in China are of increasing global food safety, health, and environmental concerns. Milk Craze examines and compares developments in China's dairy industry and dietary dairy consumption, cross-nationally and globally, and more specifically in two localities: Shunde and Hong Kong. Through an innovative analysis of medical texts and social media, as well as careful ethnographic studies, Veronica Mak ponders why the surge in demand for Western cow milk coincides with the plunge in sales of indigenous water-buffalo milk and cheese. She reveals the multiple ways in which global industries and Chinese dairy conglomerates sabotage and destroy local dairy farms. She shows that the rise of milk consumption is not just about the globalization of cow milk production and Westernization of the Chinese diet, but also due to the crossovers between the traditional Chinese diet and medicine and modern global diets. She uses these reference points to explore the multiple meanings of dairy foods in China, such as the class and cultural attributes associated with British “milk tea” and flavored yogurt products, water buffalo curds and cheese, and the lower class associations of labor in the water-buffalo dairying industries, and then discusses these developments in China through colonial and modern global perspectives. Milk Craze argues powerfully that the Westernization or dramatic change of diet in China too often obscures structural, educational, occupational, and social stresses and constraints, while naturalizing the dubious redefinition of health, cognitive performance, and ideal body shape as individual responsibility and imperative.

Milk and Milk Products

Author : A. Varnam
Publisher : Springer Science & Business Media
ISBN 13 : 9780834219557
Total Pages : 472 pages
Book Rating : 4.2/5 (195 download)

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Book Synopsis Milk and Milk Products by : A. Varnam

Download or read book Milk and Milk Products written by A. Varnam and published by Springer Science & Business Media. This book was released on 2001-03-31 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and • points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.