Natural functional milks

Milk and colostrum contain a great number of bioactive components influencing the human health such as weight management and hypertension. Furthermore, milk components, such as calcium and proteins and new structures created by reaction of these with other components have a great influence on the technological properties of the milk, and might also influence digestion and health properties. Since Goat and sheep milk is richer in such milk components compared to bovine milk, it is justifiable to consider goat and sheep milk to be natural functional milks (Assis et al., 2016).

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Milk protein fibre is made out of skimmed milk. Main components of this fibre are casein proteins, drawn from the cow’s milk. It is responsible for the white, opaque appearance of milk in which it is combined with calcium and phosphorus as clusters of casein molecules, called micelles. This fiber contains eighteen types of amino-acids extracts that helps in the nourishments of the skin and makes it healthier. Milk protein fibre is a blend of nature, science and technology that has benefits of natural as well as synthetic fibre.

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Dairy products form the major part of functional foods. To understand their success it is important to know that milk is a natural and highly nutritive part of a balanced daily diet. Designing and developing functionality in dairy-based products simply means modifying and/or enriching the healthy nature of the original base. This chapter is a brief introduction to the composition of milk and the nature of fermented milk products. It also gives a few definitions and introduces some of the functional dairy products on the market.

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