chapter 1 Overview of Opportunities for Health-Enhancing Functional Dairy Products -- chapter 2 Successful Probiotic Lactobacilli: Human Studies on Probiotic Efficacy -- chapter 3 Successful Probiotic Bifidobacteria -- chapter 4 Lactose Intolerance and Low-Lactose Dairy Products -- chapter 5 trans- Galactooligosaccharides as Prebiotics -- chapter 6 Milk-Derived Bioactive Peptides: Formation and Prospects for Health Promotion -- chapter 7 Immunomodulation by Dairy Ingredients: Potential for Improving Health -- chapter 8 Conjugated Linoleic Acid -- chapter 9 Calcium Bioavailability of Dairy Components -- chapter 10 Iron Fortification of Dairy Products: A Novel Approach -- chapter 11 European Perspective on Development of a Health Claim Dossier for a Functional Dairy Product -- chapter 12 Communicating the Science behind the Health Benefits of Dairy Products: The American Experience -- chapter 13 Biotechnology of Food Cultures for the Nutritional Enhancement of Milk and Dairy Products -- chapter 14 The Safety Evaluation of Functional Dairy Foods.