Danish Dairy Food Industry Worldwide

How and why does Denmark have one of the richest, most equal, and happiest societies in the world today? Historians have often pointed to developments from the late nineteenth century, when small peasant farmers worked together through agricultural cooperatives, whose exports of butter and bacon rapidly gained a strong foothold on the British market. This book presents a radical retelling of this story, placing (largely German-speaking) landed elites—rather than the Danish peasantry—at center stage. After acquiring estates in Denmark, these elites imported and adapted new practices from outside the kingdom, thus embarking on an ambitious program of agricultural reform and sparking a chain of events that eventually led to the emergence of Denmark’s famous peasant cooperatives in 1882. A Land of Milk and Butter presents a new interpretation of the origin of these cooperatives with striking implications for developing countries today.

Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.

With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.