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 be

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium pr

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and s

not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end,

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the gl