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.
