Preface

Chapter 8 **Bioactive Lactoferrin-Derived Peptides 157** Adham M. Abdou and Hend A. Elbarbary

Chapter 9 **The Protein Component of Sow Colostrum and Milk 183**

Donata Marletta, Flavio Tidona and Salvatore Bordonaro

Maria Elisabetta Baldassarre, Raffaella Panza and Nicola Laforgia

Guillermo Docena, Paola Smaldini, Renata Curciarello and Angela

Chapter 10 **Donkey Milk Proteins: Digestibility and Nutritional**

Chapter 11 **Usefulness of Faecal Markers in Cow's Milk Protein Immunomediated Reactions 213**

Chapter 12 **Allergenic Milk Proteins. Friend or Foe Nutritional**

Chapter 13 **Insights into the Interaction of Milk and Dairy Proteins with**

**Section 3 Non-Ruminant Milk 181**

**VI** Contents

P.K. Theil and W.L. Hurley

**Significance 199**

**Section 4 Milk and Human Health 211**

**Proteins? 243**

María Candreva

**Aflatoxin M1 265** Fabio Granados-Chinchilla

Milk proteins are a fascinating biological product and a complex structure both chemically and physically. Milk provides much more than macronutrients; also, it provides immune components and bioactive peptides, either directly or encrypted in milk proteins and re‐ leased in the gut through enzymatic hydrolysis. Readers will find here a complete descrip‐ tion of caseins, lactoglobulin, and lactoferrin molecular structures and current information regarding bioactive peptide purification, structure, and biological function.

When many benefits have been described from the human adaptation to consuming cows' milk, dairy products sometimes can be a health threat, either because of allergic reaction or because of toxicity. This book provides the most current research on milk protein allergies and therapeutic strategies to restore tolerance. In addition, molecular and chemical markers that can be used to detect cow milk intolerance in infants are reviewed. Also, milk proteins can bind toxin metabolites such as aflatoxin. One of the chapters covers in extension this problem and unveils binding mechanisms. The understanding of the chemical bonds be‐ tween milk proteins and aflatoxin will help to develop new technology to avoid food toxici‐ ty carriers.

In conclusion, this book provides updated scientific information, and it will be of value for those interested in milk production, milk chemistry, and human health.

> **Isabel Gigli** School of Agriculture National University of La Pampa (UNLPam) Santa Rosa, La Pampa Argentina
