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R. E. Black, S. M. Williams, I. E. Jones and A. Goulding, “Children Who Avoid Drinking Cow Milk Have Low Dietary Calcium Intakes and Poor Bone Health,” American Journal of Clinical Nutrition, Vol. 76, No. 3, 2002, pp. 675-680.

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• TITLE: Milk Products and Postmodern Humans: Public Education Fundamentals

  AUTHORS: A. Nikkhah

  KEYWORDS: Science, Milk, Health, Education, Functional Food, Volatile Fatty Acids (VFA)

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.3, May 17, 2011

  ABSTRACT: Milk production in ruminants necessitates renovation of least available plant materials into most enriched nutrients. This involves pregastric microbial rumen fermentation of plant cells and production of volatile fatty acids (VFA) as substrates for mammary milk lactose, fat and protein synthesis. Thus, milk contains numerous bioactive substances functioning beyond solely their nutritive value. Essential amino acids, specialized casein, lactalbumins and globulins, peptides, nucleosides, nucleotides, unsaturated fatty acids such as conjugated linoleic acids, sphingomyelins, fat soluble vitamins and minerals of mainly calcium are principal examples. Whey proteins are insulinotropic, medium chain fatty acids improve insulin sensitivity, and calcium favorably influences fat distribution. Peptides and calcium can reduce blood pressure and cholesterol. Dairy consumption benefits folate availability and lowers blood homocystein and heart attack risks. Very early (