The composition of milk has evolved with each mammalian species to reflect the particular environmental conditions and evolutionary demands of the young of that species. Humans have exploited this valuable resource since the dawn of the agricultural revolution through domestication of animals, in particular the cow. We have developed the technology to preserve milk during times of abundance and this has resulted in an array of foods now common in the diets of most human cultures.
In addition to its base nutritional composition, research is revealing that there are a multitude of additional benefits of milk, undoubtedly many of which are as yet, undiscovered. Foremost in the public mind is the fact that milk is an excellent source of dietary calcium, essential in bone development and prevention of osteoporosis.
This session will reveal the extensive health benefits associated with milk consumption, it will demonstrate how modern processing technologies can be exploited to maximise these benefits.
Karen Power
Ulrike Brandt-Bohne
Dries Maes
Brian Caffrey
Neil Garner
Taylor McKnight
John Whelan
Brenda Schaefer
Sheryl Cost
Kathleen Lunsmann, IHM, CFRE
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