Milk contains components that provide critical nutritive elements, immunological protection, and biologically active substances to both neonates and adults. Bioactive peptides have been identified within the amino acid sequences of native milk proteins. The bioactive peptides encrypted in milk proteins can be released by enzymatic proteolysis, gastrointestinal digestion, or food processing. Bioactive milk peptides directly influence numerous biological processes evoking behavioural, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. This book provides detailed information of the formation of bioactive peptides from dairy products. It comprehensively describes the medicinal and nutritional value of primary classes of bioactive milk peptides. Students and professionals from the fields of pharmacology dairy, food science and biochemistry will find this work of utmost use.