Fort Valley State University

July 2, 2009—Unbeknownst to many Americans, milk for human consumption comes from more than just cows. Across the world, goats, buffalo, sheep, camels, horses and other species are commonly used to make dairy products.

Dr. Young W. Park, a Fort Valley State University professor, has spent the last three years making sure information about the bioactive compounds in various types of milk, and how they can positively affect the human health, nutrition and body metabolism, have been brought to light.

The food scientist collaborated with 28 experts, from nine major dairy producing countries, to create and edit the book, “Bioactive Components in Milk and Dairy Products.” The book is 440 pages. It is a resource for food scientists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, graduate students and faculty in dairy and food sciences and nutrition. The book provides information about the nutritional, health and therapeutic values of milk from various animals.

“This book is very unique. None of the books published so far have been about bioactive components in milk of different species of dairy animals,” Park said. “The publications in this field so far have only covered bovine and human milks, but this book covers the whole spectrum of different dairy animal species from around the world.”

He has authored and co-authored more than 240 publications, including 75 peer reviewed articles, three books and 27 book chapters, this is Park’s third book that he published as a single editor.

“It’s really a great feeling that I have accomplished one of the most important publications in my whole career, after 27 years in higher education and working at three institutions,” Park said.

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Contact:

FVSU Agricultural Communications Department
(478) 825-6345