Dairy Ingredients in Infant and Adult Nutrition Products 531Acknowledgement
The authors would like to thank Dr. Amy
Lammert of the Dairy Products Technology
Center at California Polytechnic State
University for her many comments on the
production of bars.References
Committee on the Evaluation of the Addition of
Ingredients New to Infant Formula. 2004. “ Infant
Formula: Evaluating the Safety of New Ingredients. ”
The National Academies Press , Washington, DC.
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ment: past, present and future. ” Endocrine Regulations
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human milk fatty acid patterns technically and func-
tionally. ” European Journal of Medical Research Feb
21; 2 ( 2 ): 74 – 8.
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Health 2009: How to Succeed in Recessionary Times
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Food and Nutrition. ” Proceedings of the 3rd Inter-
national Whey Conference Munich 2001. B. Behr ’ s
Verlag GmbH & Co.
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Series. Academic Press.
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Human milk oligosaccharides references:
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Food - derived bioactive peptides reviews:
Dziuba , M , Darewicz , M. 2007. “ Food Proteins as
Precursors of Bioactive Peptides — Classifi cation Intoissues often involves alterations in either
the product or the manner in which the
product is put together.- Products that are spray dried may create
problems if the fat is not adequately
homogenized; coating of the dryer or plug-
ging of the cyclones may occur. Selection
of emulsifi ers can be critical as well.
Because the product itself is not exposed
to high temperatures, heat effects are
usually minimal. Maltodextrins and milk
proteins can interact, resulting in particles
that are diffi cult to dissolve, which is a
product acceptability issue.
Conclusion
This chapter is intended to serve as a brief
overview of key aspects of this fi eld of
specialized nutrition — it is not a comprehen-
sive treatment. While already large both in
scope and in its impact on the human condi-
tion, the fi eld of dairy ingredients in infant
and adult nutrition is poised for a huge
increase both in sophistication of the health
impact and in further exploitation of the
unique properties of milk. It appears that the
ability to very specifi cally target key physi-
ologic systems and enable targeted nutri-
tional interventions that approach the realm
of pharmacy is on our doorstep. The grow-
ing needs of public health in such areas
as cardiovascular disease, obesity, and diabe-
tes seem to perfectly fi t the application of
existing knowledge of preventative active
nutrition, with a huge potential impact. It is
truly a very interesting and rewarding time
to be involved in this fi eld, where a very
old (but still not quite fully understood)
source of early nutrition can be seen as a
panacea of interesting and physiologically
active food ingredients, just at a key time
of need. While technological hurdles of
supply, processing, and packaging may stand
before some of these possibilities, it seems
clear that we will derive ever growing ben-
efi ts from milk.