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Nutritional Aspects of Minerals in Bovine and Human Milks

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Developments in Dairy Chemistry—3

Abstract

Nutritionally speaking, the term ‘minerals’ refers to all chemical elements, excluding carbon, oxygen, hydrogen and nitrogen, that are nutritionally essential for humans. While it is not strictly accurate to refer to all of these elements as minerals, this term is used here in deference to common usage. The minerals occur in the body in a number of chemical forms such as inorganic ions in solution, insoluble salts, or constituents of organic molecules such as proteins, fats, carbohydrates and nucleic acids. They serve a wide variety of essential physiological functions, ranging from structural components of body tissues to essential components of many enzymes and other biologically important molecules.

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  1. University College, Cork, Republic of Ireland

    Albert Flynn & Paul Power

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  1. Albert Flynn
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  1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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Flynn, A., Power, P. (1985). Nutritional Aspects of Minerals in Bovine and Human Milks. In: Fox, P.F. (eds) Developments in Dairy Chemistry—3. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4950-8_7

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  • DOI: https://doi.org/10.1007/978-94-009-4950-8_7

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