Instant Insights: Nutritional Benefits of Milk

Dr Jan Geurts is an expert on dairy nutrition & health and specifically metabolic health. He has authored and co-authored more than 100 journal and conference papers to date. Currently, Dr Geurts works as a principal scientist in the Expert Team Nutrition of FrieslandCampina. Previously, he was assistant professor in the Department of Molecular Cell Biology at the University of Maastricht, where he was involved in clinical and nutritional research for the CARIM and NUTRIM Research Institutes, respectively.

• Chapter 1 - The role of the dairy matrix in the contribution of milk and dairy products to the human diet: Jan Geurts, FrieslandCampina, The Netherlands; 1 Introduction 2 Dairy as part of a sustainable diet 3 The dairy matrix 4 Dairy matrix effects: case studies 5 Conclusion 6 Where to look for further information 7 ReferencesChapter taken from: Huppertz, T. and Vasiljevic, T. (eds.), Understanding and improving the functional and nutritional properties of milk, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 78676 819 3)Chapter 2 - The proteins of milk: Shane V. Crowley, James A. O ’ Mahony and Patrick F. Fox, University College Cork, Ireland; 1 Introduction 2 Analytical methods for the study of milk proteins 3 Caseins 4 Casein micelles 5 Whey proteins 6 Minor proteins, enzymes and other components 7 Laboratory-scale preparation of casein and whey proteins 8 Industrial milk protein products 9 Summary and future trends 10 Where to look for further information 11 ReferencesChapter taken from: van Belzen, N. (ed.), Achieving sustainable production of milk – Volume 1: Milk composition, genetics and breeding, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 044 9)Chapter 3 - Bioactive components in cow’s milk: Young W. Park. Fort Valley State University, USA; 1 Introduction 2 Bioactive proteins 3 Bioactive lipids 4 Bioactive carbohydrates 5 Bioactive other compounds in milk 6 Bioactive minerals and vitamins 7 Conclusions 8 Where to look for further information 9 ReferencesChapter taken from: van Belzen, N. (ed.), Achieving sustainable production of milk – Volume 1: Milk composition, genetics and breeding, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 044 9)Chapter 4 - Nutritional properties and biological activity of lactose and other dairy carbohydrates: Michael Gänzle, University of Alberta, Canada; 1 Introduction 2 Lactose 3 Galacto-oligosaccharides 4 Glycosylated proteins: lactoferrin, κ-casein and the caseinmacropeptide 5 Bovine milk oligosaccharides 6 Conclusion 7 Where to look for further information 8 Acknowledgements 9 ReferencesChapter taken from: Huppertz, T. and Vasiljevic, T. (eds.), Understanding and improving the functional and nutritional properties of milk, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 78676 819 3)