American Dairy Product Institute: Immune Supporting Properties of Milk Series
September 16, 2024 | 4 min to read
In a five-part series written by the ADPI Center of Excellence, Dr. David Clark and Dr. Geoffrey W. Smithers explore the immune-supporting properties of milk during the COVID-19 pandemic. They highlight the complex components of milk, including lactoferrin and various innate immune system members, as critical to bolstering immunity. The series ultimately illustrates why milk is considered a superior food source for immune health, encouraging readers to recognize its vast potential.
Written by ADPI Center of Excellence members in 2021 amidst the COVID-19 pandemic backdrop, this five-part series on the Immune Supporting Properties of Milk documents research and outlines the complex, beneficial components that make milk a superior product, ingredient and food source.
Dr. David Clark and Dr. Geoffrey W. Smithers dive into great detail on why “milk really is a veritable treasure trove of components that buttress the immune system.”
- Part 1: An introduction to nature’s medicine cabinet
- Part 2: Lactoferrin – a multifunctional protein that packs an immunity punch!
- Part 3: Selected members of the innate immune system in milk – Oligosaccharides, glycosaminoglycans, glycomancropeptide, lysozyme and alpha-lactalbumin
- Part 4: Remaining members of the innate immune system in milk – The oxidase enzymes, milk fat globule membrane and osteopontin
- Part 5: The Immunoglobulins – Milk’s Guide Missiles
Visit Focus on Dairy Ingredients: Health & Wellness home page to read the articles and obtain more information on powerful and nutrient-dense dairy ingredients.