Milk : the most perfect food / Dr. Pradeep Kumar Choda.

Includes bibliographical references and index.

Dairy product -- Nutritional components in milk -- Milk quality and flavour -- Milk and dairy products in the diet -- Preparation of milk constituents -- Milk production -- Micro-organisms in milk -- Cheese -- Milk processing techniques.

"Milk protein is a rich source of essential amino acids and they have been the subject of intensive research for an effort to unravel their molecular structure and interactions, relationship between structure and functional attributes, interactions of proteins during processing and more recently their physiological functions. Functional milk proteins are perfectly suited for use in the dairy sector of food production and the modern food processing industry is placing more than more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. Raw milk has been consumed by humans for thousands of years and was a valuable trade commodity. The size of ones herd was considered a measure of wealth. In fact often the rich ruler only entrusted the tending of the herds to their children. Raw milk contains over 60 beneficial enzymes for digestion, immune system support, and growth. Pasteurization destroys most of these enzymes.

This book provides a complete overview and offers insights into topics for more in depth reading on milk and milk proteins."--Back cover

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