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Article: Functional dairy foods: pros & cons. (probiotic cultures and conjugated linoleic acid)
- Article from:
- Dairy Foods
- Article date:
- May 1, 1997
- Author:
CopyrightCOPYRIGHT 1997 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Probiotic cultures and conjugated linoleic acid are two functional components of dairy foods
Editors' Note:
Dairy foods are a valuable part of a healthful diet, and it's important that processors continue to relay this message to consumers.
In order to help processors better educate themselves on current scientific information regarding the nutritional value of dairy foods, I recommend reading the Handbook of Dairy Foods and Nutrition, G.D. Miller, J.K. Jarvis and L.D. McBean, CRC Press Inc. The authors, nutritional researchers with the National Dairy Council managed by Dairy Management Inc., Rosemont, Ill., examine the role dairy foods play in ...