Milk and Dairy Products in Human Nutrition: Production, Composition and Health

Description

Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans.Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health.This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world.The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.Content: Chapter 1 Production Systems around the World (pages 1–30): Christian F. GallChapter 2 Mammary Secretion and Lactation (pages 31–45): Young W. Park, Pierre?Guy Marnet, Lucile Yart and George F.W. HaenleinChapter 3 Milking Procedures and Facilities (pages 46–64): Pierre?Guy MarnetChapter 4 Milk Lipids (pages 65–79): Michael H. GordonChapter 5 Milk Major and Minor Proteins, Polymorphisms and Non?protein Nitrogen * (pages 80–110): Sandor Kukovics and Timea NemethChapter 6 Milk Protein Allergy (pages 111–128): Melanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert and Steve L. TaylorChapter 7 Milk Carbohydrates and Oligosaccharides (pages 129–147): Alessandra CrisaChapter 8 Milk Bioactive Proteins and Peptides (pages 148–171): Hannu J. Korhonen and Pertti MarnilaChapter 9 Milk Minerals, Trace Elements, and Macroelements (pages 172–199): Frederic GaucheronChapter 10 Vitamins in Milks (pages 200–219): Benoit Graulet, Bruno Martin, Claire Agabriel and Christiane L. GirardChapter 11 Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids (pages 220–245): Ligia R. RodriguesChapter 12 Lactose Intolerance (pages 246–260): Salam A. Ibrahim and Rabin GyawaliChapter 13 Milk Quality Standards and Controls (pages 261–287): Young W. Park, Marzia Albenzio, Agostino Sevi and George F.W. HaenleinChapter 14 Sanitary Procedures, Heat Treatments and Packaging (pages 288–309): Golfo MoatsouChapter 15 Sensory and Flavor Characteristics of Milk (pages 310–337): Irma V. Wolf, Carina V. Bergamini, Maria C. Perotti and Erica R. HynesChapter 16 Fermented Milk and Yogurt (pages 338–356): Sae?Hun Kim and Sejong OhChapter 17 Cheese Science and Technology (pages 357–389): Patrick F. Fox and Timothy P. GuineeChapter 18 Butter, Ghee, and Cream Products (pages 390–411): Kwak Hae?Soo, Ganesan Palanivel and Mijan Mohammad AlChapter 19 Condensed and Powdered Milk (pages 412–434): Pierre SchuckChapter 20 Frozen Dairy Foods (pages 435–457): Arun Kilara and Ramesh C. ChandanChapter 21 Nutritional Formulae for Infants and Young Children (pages 458–476): Seamus McSweeney, Jonathan O'Regan and Dan O'CallaghanChapter 22 Whey and Whey Products (pages 477–497): Sanjeev Anand, Khanal Som Nath and Marella ChenchaiahChapter 23 Goat Milk (pages 498–518): George Zervas and Eleni TsiplakouChapter 24 Buffalo Milk (pages 519–553): Sarfraz AhmadChapter 25 Sheep Milk (pages 554–577): Miguel Angel de la Fuente, Ramos Mercedes, Recio Isidra and Juarez ManuelaChapter 26 Camel Milk (pages 578–593): Kenji FukudaChapter 27 Horse and Donkey Milk (pages 594–613): Elisabetta Salimei and Francesco FantuzChapter 28 Sow Milk (pages 614–626): Sung Woo KimChapter 29 Yak Milk (pages 627–643): Ying Ma, Shenghua He and Haimei LiChapter 30 Other Minor Species Milk (Reindeer, Caribou, Musk Ox, Llama, Alpaca, Moose, Elk, and Others) (pages 644–658): Young W. Park and George F.W. HaenleinChapter 31 Human Milk (pages 659–677): Duarte P.M. Torres and Young W. Park