This handbook investigates the scientific advancements and commercial viability of functional dairy products within the modern food industry. Colette Shortt, an expert in the field, synthesizes two decades of intensive research to provide a comprehensive overview of how dairy ingredients are modified to offer health benefits beyond basic nutrition. The text serves as a bridge between laboratory-based innovation and the practical requirements of product development and market strategy.

Experts recognize this volume as a foundational reference for food scientists and industry professionals involved in the nutraceutical sector. Readers frequently note the technical density of the prose, which provides a rigorous examination of both the biochemical properties and the commercial challenges inherent in functional food production.