Publisher's Synopsis
The establishment of this series reflects the implications of the closer contacts that have developed in recent years between the agro-food sector and health care industries. This first volume focuses on the effects of dairy and fermented milk products on the immune response. Leading authorities in the field present the latest research findings on: the effect of milk nucleotides on cytokine production and immune cell function; allergic responses to milk proteins; the effect of the yoghurt lactobacilli on the immune response; the isolation, development and biological effect of immunomodulatory proteins obtained from dairy products; and the role of dairy products in human health and disease.
