{"product_id":"milk-and-dairy-products-in-human-nutrition-9780470674185","title":"Milk and Dairy Products in Human Nutrition","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eMilk 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.\u003c\/p\u003e \u003cp\u003eAlongside 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.\u003c\/p\u003e \u003cp\u003eThis 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 bi\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eContributors xxiv\u003c\/p\u003e \u003cp\u003ePreface xxvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Production Systems around the World 1\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eChristian F. Gall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Ecological conditions 1\u003c\/p\u003e \u003cp\u003e1.2 Systems 2\u003c\/p\u003e \u003cp\u003e1.3 Feed resources 6\u003c\/p\u003e \u003cp\u003e1.4 Animal species used for milk production 6\u003c\/p\u003e \u003cp\u003e1.5 Breed improvement 12\u003c\/p\u003e \u003cp\u003e1.6 Nutrition 14\u003c\/p\u003e \u003cp\u003e1.7 Animal health 15\u003c\/p\u003e \u003cp\u003e1.8 Reproduction 15\u003c\/p\u003e \u003cp\u003e1.9 Rearing of youngstock 17\u003c\/p\u003e \u003cp\u003e1.10 Housing 17\u003c\/p\u003e \u003cp\u003e1.11 Milking 18\u003c\/p\u003e \u003cp\u003e1.12 Milk marketing 18\u003c\/p\u003e \u003cp\u003e1.13 Economics of milk production 20\u003c\/p\u003e \u003cp\u003e1.14 Criticism of milk production 22\u003c\/p\u003e \u003cp\u003e1.15 Dairy development 23\u003c\/p\u003e \u003cp\u003eReferences 24\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Mammary Secretion and Lactation 31\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYoung W. Park, Pierre-Guy Marnet, Lucile Yart, and George F.W. Haenlein\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 31\u003c\/p\u003e \u003cp\u003e2.2 Origin and anatomy of mammary glands 32\u003c\/p\u003e \u003cp\u003e2.3 Mammogenesis and mammary gland growth 33\u003c\/p\u003e \u003cp\u003e2.4 Milk ejection (lactogenesis) and secretion 35\u003c\/p\u003e \u003cp\u003e2.5 Maintenance of lactation (galactopoiesis) 36\u003c\/p\u003e \u003cp\u003e2.6 Secretion of milk and its constituents 38\u003c\/p\u003e \u003cp\u003e2.7 Involution of the mammary gland 40\u003c\/p\u003e \u003cp\u003e2.8 Challenges and opportunities in mammary secretion today and tomorrow 41\u003c\/p\u003e \u003cp\u003eReferences 42\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Milking Procedures and Facilities 46\u003c\/b\u003e\u003cbr\u003e \u003ci\u003ePierre-Guy Marnet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 46\u003c\/p\u003e \u003cp\u003e3.2 Machine milked animals throughout the world 46\u003c\/p\u003e \u003cp\u003e3.3 Milking principles 48\u003c\/p\u003e \u003cp\u003e3.4 Milking machine components and effects on milk harvesting and quality 49\u003c\/p\u003e \u003cp\u003e3.5 Milking practices 59\u003c\/p\u003e \u003cp\u003e3.6 Milking management of animals 60\u003c\/p\u003e \u003cp\u003e3.7 Conclusions 61\u003c\/p\u003e \u003cp\u003eReferences 61\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Milk Lipids 65\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMichael H. Gordon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 65\u003c\/p\u003e \u003cp\u003e4.2 Fatty acids 65\u003c\/p\u003e \u003cp\u003e4.3 Triacylglycerols 67\u003c\/p\u003e \u003cp\u003e4.4 Polar lipids: phospholipids and cholesterol 68\u003c\/p\u003e \u003cp\u003e4.5 Conjugated linoleic acids 68\u003c\/p\u003e \u003cp\u003e4.6 Genetic influences on milk fat concentrations and fatty acid profiles 70\u003c\/p\u003e \u003cp\u003e4.7 Influence of feeds, feeding regimes, pasture and stage of lactation on milk lipids and their levels 71\u003c\/p\u003e \u003cp\u003e4.8 Digestion of milk fat 72\u003c\/p\u003e \u003cp\u003e4.9 Nutritional effects of milk fatty acids 72\u003c\/p\u003e \u003cp\u003e4.10 Evidence for effects of milk fat on CVD from prospective cohort studies 74\u003c\/p\u003e \u003cp\u003e4.11 Evidence about the effects of dairy products on non-lipid risk factors 75\u003c\/p\u003e \u003cp\u003e4.12 Conclusion 75\u003c\/p\u003e \u003cp\u003eReferences 75\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen 80\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSándor Kukovics and Tímea Németh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Milk proteins 80\u003c\/p\u003e \u003cp\u003e5.2 The major milk proteins 81\u003c\/p\u003e \u003cp\u003e5.3 The polymorphisms of milk proteins 86\u003c\/p\u003e \u003cp\u003e5.4 Milk protein variants and human nutrition: the human benefit 97\u003c\/p\u003e \u003cp\u003e5.5 The minor proteins 99\u003c\/p\u003e \u003cp\u003e5.6 Non-protein nitrogen 101\u003c\/p\u003e \u003cp\u003eReferences 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Milk Protein Allergy 111\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMelanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert, and Steve L. Taylor\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 111\u003c\/p\u003e \u003cp\u003e6.2 IgE-mediated food allergy 111\u003c\/p\u003e \u003cp\u003e6.3 Delayed food allergies 116\u003c\/p\u003e \u003cp\u003e6.4 Cows’ milk allergy 116\u003c\/p\u003e \u003cp\u003e6.5 Cross-reactivity with milk from other species 120\u003c\/p\u003e \u003cp\u003e6.6 Effects of processing on allergenicity 121\u003c\/p\u003e \u003cp\u003e6.7 Other mechanisms 123\u003c\/p\u003e \u003cp\u003eReferences 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Milk Carbohydrates and Oligosaccharides 129\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAlessandra Crisà\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 129\u003c\/p\u003e \u003cp\u003e7.2 Lactose and minor sugar 129\u003c\/p\u003e \u003cp\u003e7.3 Oligosaccharides 134\u003c\/p\u003e \u003cp\u003e7.4 Carbohydrates as prebiotics in the gastrointestinal tract 138\u003c\/p\u003e \u003cp\u003e7.5 Other oligosaccharide functions 139\u003c\/p\u003e \u003cp\u003e7.6 Genetics of carbohydrate metabolism during lactation 140\u003c\/p\u003e \u003cp\u003eReferences 141\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Milk Bioactive Proteins and Peptides 148\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHannu J. Korhonen and Pertti Marnila\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 148\u003c\/p\u003e \u003cp\u003e8.2 Caseins 149\u003c\/p\u003e \u003cp\u003e8.3 Whey proteins 149\u003c\/p\u003e \u003cp\u003e8.4 Bioactive peptides 158\u003c\/p\u003e \u003cp\u003e8.5 Other minor proteins 163\u003c\/p\u003e \u003cp\u003e8.6 Conclusions 163\u003c\/p\u003e \u003cp\u003eReferences 164\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Milk Minerals, Trace Elements, and Macroelements 172\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFrédéric Gaucheron\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 172\u003c\/p\u003e \u003cp\u003e9.2 Macroelements in milk and dairy products from the cow 172\u003c\/p\u003e \u003cp\u003e9.3 Trace elements in milk and dairy products from the cow 182\u003c\/p\u003e \u003cp\u003e9.4 Minerals in milk and dairy products of other species 188\u003c\/p\u003e \u003cp\u003e9.5 Conclusion 191\u003c\/p\u003e \u003cp\u003eReferences 191\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Vitamins in Milks 200\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eBenoît Graulet, Bruno Martin, Claire Agabriel and Christiane L. Girard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 200\u003c\/p\u003e \u003cp\u003e10.2 Availability of vitamins in milk in relation to human health 201\u003c\/p\u003e \u003cp\u003e10.3 Animal and nutritional factors modulating vitamin content in bovine milk 212\u003c\/p\u003e \u003cp\u003e10.4 Vitamin content in cheeses 214\u003c\/p\u003e \u003cp\u003e10.5 Conclusions 215\u003c\/p\u003e \u003cp\u003eReferences 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids 220\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eLígia R. Rodrigues\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 220\u003c\/p\u003e \u003cp\u003e11.2 Milk minor constituents 221\u003c\/p\u003e \u003cp\u003e11.3 Milk enzymes 227\u003c\/p\u003e \u003cp\u003e11.4 Milk hormones and growth factors 233\u003c\/p\u003e \u003cp\u003e11.5 Milk organic acids 237\u003c\/p\u003e \u003cp\u003e11.6 Future perspectives and concerns 238\u003c\/p\u003e \u003cp\u003eReferences 239\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Lactose Intolerance 246\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSalam A. Ibrahim and Rabin Gyawali\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 246\u003c\/p\u003e \u003cp\u003e12.2 Conclusions 256\u003c\/p\u003e \u003cp\u003eReferences 256\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Milk Quality Standards and Controls 261\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYoung W. Park, Marzia Albenzio, Agostino Sevi, and George F.W. Haenlein\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 261\u003c\/p\u003e \u003cp\u003e13.2 General principles for production of quality milk 262\u003c\/p\u003e \u003cp\u003e13.3 Regulatory standards of quality milk and dairy products for different species 262\u003c\/p\u003e \u003cp\u003e13.4 Quality control principles for milk production on dairy farms 264\u003c\/p\u003e \u003cp\u003e13.5 HACCP plans and hazard components in the production of quality dairy products 265\u003c\/p\u003e \u003cp\u003e13.6 Recommended control systems for production of quality milk products 271\u003c\/p\u003e \u003cp\u003e13.7 Etiology of mastitis and milk hygiene 272\u003c\/p\u003e \u003cp\u003e13.8 Cell types and composition of milk in response to mammary gland inflammation 273\u003c\/p\u003e \u003cp\u003e13.9 Flow cytometric method for leukocyte differential count 275\u003c\/p\u003e \u003cp\u003e13.10 Factors affecting milk composition and yield in relation to milk quality 277\u003c\/p\u003e \u003cp\u003e13.11 Factors affecting quality of raw milk before and after milking 281\u003c\/p\u003e \u003cp\u003e13.12 Pasteurization and post-pasteurization treatments for production of quality milk 282\u003c\/p\u003e \u003cp\u003eReferences 284\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Sanitary Procedures, Heat Treatments and Packaging 288\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGolfo Moatsou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 288\u003c\/p\u003e \u003cp\u003e14.2 Sanitary aspects related to raw milk 288\u003c\/p\u003e \u003cp\u003e14.3 Strategies for producing heat-treated milk for human consumption 293\u003c\/p\u003e \u003cp\u003e14.4 Effects of heat treatments on milk 298\u003c\/p\u003e \u003cp\u003e14.5 Conclusions 305\u003c\/p\u003e \u003cp\u003eReferences 305\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Sensory and Flavor Characteristics of Milk 310\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIrma V. Wolf, Carina V. Bergamini, Maria C. Perotti, and Erica R. Hynes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 310\u003c\/p\u003e \u003cp\u003e15.2 Significance of flavor and off-flavor on milk quality: sensory and instrumental methods 311\u003c\/p\u003e \u003cp\u003e15.3 Milk from ruminant species 312\u003c\/p\u003e \u003cp\u003e15.4 Milk from monogastric species 328\u003c\/p\u003e \u003cp\u003eReferences 329\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Fermented Milk and Yogurt 338\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSae-Hun Kim and Sejong Oh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 General aspects of fermented milk 338\u003c\/p\u003e \u003cp\u003e16.2 Standards and regulations 343\u003c\/p\u003e \u003cp\u003e16.3 Health benefits of fermented milk products 346\u003c\/p\u003e \u003cp\u003e16.4 Future aspects 353\u003c\/p\u003e \u003cp\u003eReferences 353\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Cheese Science and Technology 357\u003c\/b\u003e\u003cbr\u003e \u003ci\u003ePatrick F. Fox and Timothy P. Guinee\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 357\u003c\/p\u003e \u003cp\u003e17.2 Selection and treatment of milk 357\u003c\/p\u003e \u003cp\u003e17.3 Conversion of milk to cheese curd 361\u003c\/p\u003e \u003cp\u003e17.4 Post-coagulation operations 365\u003c\/p\u003e \u003cp\u003e17.5 Membrane processing in cheese technology 371\u003c\/p\u003e \u003cp\u003e17.6 Ripening 372\u003c\/p\u003e \u003cp\u003e17.7 Factors that affect the quality of cheese 375\u003c\/p\u003e \u003cp\u003e17.8 Cheese flavour 377\u003c\/p\u003e \u003cp\u003e17.9 Cheese texture 377\u003c\/p\u003e \u003cp\u003e17.10 Processed cheese products 378\u003c\/p\u003e \u003cp\u003e17.11 Cheese as a food ingredient 380\u003c\/p\u003e \u003cp\u003e17.12 Cheese production and consumption 381\u003c\/p\u003e \u003cp\u003e17.13 Classification of cheese 381\u003c\/p\u003e \u003cp\u003e17.14 Cheese as a source of nutrients 383\u003c\/p\u003e \u003cp\u003e17.15 Conclusions 385\u003c\/p\u003e \u003cp\u003eReferences 386\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Butter, Ghee, and Cream Products 390\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHae-Soo Kwak, Palanivel Ganesan, and Mohammad Al Mijan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 390\u003c\/p\u003e \u003cp\u003e18.2 Manufacture of butter, ghee, and cream products 391\u003c\/p\u003e \u003cp\u003e18.3 Nutritive values of butter, ghee, and cream 394\u003c\/p\u003e \u003cp\u003e18.4 Human health benefit components in butter, ghee, and cream 397\u003c\/p\u003e \u003cp\u003e18.5 Conjugated linoleic acid 400\u003c\/p\u003e \u003cp\u003e18.6 Short- and medium-chain fatty acids 404\u003c\/p\u003e \u003cp\u003e18.7 New approach on cholesterol removal in butter, ghee, and cream 404\u003c\/p\u003e \u003cp\u003e18.8 Conclusion 405\u003c\/p\u003e \u003cp\u003eReferences 405\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Condensed and Powdered Milk 412\u003c\/b\u003e\u003cbr\u003e \u003ci\u003ePierre Schuck\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 412\u003c\/p\u003e \u003cp\u003e19.2 World dairy powder situation 412\u003c\/p\u003e \u003cp\u003e19.3 Overview of operations 413\u003c\/p\u003e \u003cp\u003e19.4 Properties of dehydrated products 425\u003c\/p\u003e \u003cp\u003eReferences 432\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Frozen Dairy Foods 435\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eArun Kilara and Ramesh C. Chandan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 435\u003c\/p\u003e \u003cp\u003e20.2 Technology essentials 435\u003c\/p\u003e \u003cp\u003e20.3 Nutritional profile of ice cream 448\u003c\/p\u003e \u003cp\u003eReferences 456\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Nutritional Formulae for Infants and Young Children 458\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSéamus McSweeney, Jonathan O’Regan and Dan O’Callaghan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 458\u003c\/p\u003e \u003cp\u003e21.2 History of infant formula 458\u003c\/p\u003e \u003cp\u003e21.3 Classification and regulation of formulae for infants and young children 459\u003c\/p\u003e \u003cp\u003e21.4 Safety and quality 459\u003c\/p\u003e \u003cp\u003e21.5 Product range and formulation 459\u003c\/p\u003e \u003cp\u003e21.6 Processing and manufacture of formulae for infants and young children 471\u003c\/p\u003e \u003cp\u003e21.7 Packaging of formulae for infants and young children 473\u003c\/p\u003e \u003cp\u003e21.8 Future developments 473\u003c\/p\u003e \u003cp\u003eReferences 473\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Whey and Whey Products 477\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSanjeev Anand, Som Nath Khanal, and Chenchaiah Marella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 477\u003c\/p\u003e \u003cp\u003e22.2 Sources and types of whey 477\u003c\/p\u003e \u003cp\u003e22.3 Whey production and utilization 480\u003c\/p\u003e \u003cp\u003e22.4 Major commercialized whey products 480\u003c\/p\u003e \u003cp\u003e22.5 Nutritional value of whey components 487\u003c\/p\u003e \u003cp\u003e22.6 Future prospects for dietary applications of whey 492\u003c\/p\u003e \u003cp\u003eReferences 492\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Goat Milk 498\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGeorge Zervas and Eleni Tsiplakou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 498\u003c\/p\u003e \u003cp\u003e23.2 Composition of goat milk 499\u003c\/p\u003e \u003cp\u003e23.3 Effects of feeding and management on goat milk composition 502\u003c\/p\u003e \u003cp\u003e23.4 The contribution of goat milk to human nutrition and health 504\u003c\/p\u003e \u003cp\u003e23.5 Conclusions 512\u003c\/p\u003e \u003cp\u003eReferences 512\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Buffalo Milk 519\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSarfraz Ahmad\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 519\u003c\/p\u003e \u003cp\u003e24.2 Major milk constituents and their nutritional importance 522\u003c\/p\u003e \u003cp\u003e24.3 Nutritional and health benefits of buffalo milk and its products 538\u003c\/p\u003e \u003cp\u003e24.4 Conclusions 545\u003c\/p\u003e \u003cp\u003eReferences 546\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Sheep Milk 554\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMiguel Angel de la Fuente, Mercedes Ramos, Isidra Recio and Manuela Juárez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 554\u003c\/p\u003e \u003cp\u003e25.2 Lipids 555\u003c\/p\u003e \u003cp\u003e25.3 Proteins and their biological functions 561\u003c\/p\u003e \u003cp\u003e25.4 Carbohydrates 567\u003c\/p\u003e \u003cp\u003e25.5 Minerals 568\u003c\/p\u003e \u003cp\u003e25.6 Vitamins 569\u003c\/p\u003e \u003cp\u003e25.7 Sheep milk products 569\u003c\/p\u003e \u003cp\u003eReferences 570\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Camel Milk 578\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKenji Fukuda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Introduction 578\u003c\/p\u003e \u003cp\u003e26.2 Camel milk production and utilization worldwide 579\u003c\/p\u003e \u003cp\u003e26.3 Camel milk components and their nutritional aspects 582\u003c\/p\u003e \u003cp\u003e26.4 Milk allergy 586\u003c\/p\u003e \u003cp\u003e26.5 Health-beneficial microorganisms in camel milk and its products 587\u003c\/p\u003e \u003cp\u003eReferences 589\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Horse and Donkey Milk 594\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eElisabetta Salimei and Francesco Fantuz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Introduction 594\u003c\/p\u003e \u003cp\u003e27.2 Worldwide horse and donkey distribution and milk production 594\u003c\/p\u003e \u003cp\u003e27.3 Gross composition and physical properties of horse and donkey milk 596\u003c\/p\u003e \u003cp\u003e27.4 Nitrogen fraction of horse and donkey milk 598\u003c\/p\u003e \u003cp\u003e27.5 Fat and lipid fractions in horse and donkey milk 601\u003c\/p\u003e \u003cp\u003e27.6 Lactose and other carbohydrates in horse and donkey milk 602\u003c\/p\u003e \u003cp\u003e27.7 Minerals and vitamins in horse and donkey milk 603\u003c\/p\u003e \u003cp\u003e27.8 Bioactive compounds 603\u003c\/p\u003e \u003cp\u003e27.9 Horse and donkey milk in the human diet and well-being 605\u003c\/p\u003e \u003cp\u003e27.10 Conclusions 608\u003c\/p\u003e \u003cp\u003eReferences 609\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Sow Milk 614\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSung Woo Kim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction 614\u003c\/p\u003e \u003cp\u003e28.2 Porcine mammary gland 614\u003c\/p\u003e \u003cp\u003e28.3 Porcine colostrum and milk 621\u003c\/p\u003e \u003cp\u003e28.4 Dietary manipulations that affect milk production and composition 622\u003c\/p\u003e \u003cp\u003e28.5 Sow milk in human nutrition research 623\u003c\/p\u003e \u003cp\u003e28.6 Summary 623\u003c\/p\u003e \u003cp\u003eReferences 623\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 Yak Milk 627\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYing Ma, Shenghua He, and Haimei Li\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29.1 Introduction 627\u003c\/p\u003e \u003cp\u003e29.2 Basic composition 627\u003c\/p\u003e \u003cp\u003e29.3 Physical characteristics 629\u003c\/p\u003e \u003cp\u003e29.4 Proteins 630\u003c\/p\u003e \u003cp\u003e29.5 Lipids 638\u003c\/p\u003e \u003cp\u003e29.6 Minerals 640\u003c\/p\u003e \u003cp\u003e29.7 Vitamins 640\u003c\/p\u003e \u003cp\u003eReferences 641\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 Other Minor Species Milk (Reindeer, Caribou, Musk Ox, Llama, Alpaca, Moose, Elk, and Others) 644\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYoung W. Park and George F.W. Haenlein\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30.1 Introduction 644\u003c\/p\u003e \u003cp\u003e30.2 General aspects of milk of minor species 644\u003c\/p\u003e \u003cp\u003e30.3 Production, composition, and utilization of milk from minor dairy species 645\u003c\/p\u003e \u003cp\u003eReferences 656\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 Human Milk 659\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eDuarte P.M. Torres and Young W. Park\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31.1 Introduction 659\u003c\/p\u003e \u003cp\u003e31.2 Human milk feeding and its practice 660\u003c\/p\u003e \u003cp\u003e31.3 Production of human milk 661\u003c\/p\u003e \u003cp\u003e31.4 Composition of human milk 661\u003c\/p\u003e \u003cp\u003e31.5 Infant formulae and alternative feeding 672\u003c\/p\u003e \u003cp\u003eReferences 673\u003c\/p\u003e \u003cp\u003eIndex 679\u003c\/p\u003e \u003cp\u003eA color plate section falls between pages 52 and 53\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49402405814615,"sku":"9780470674185","price":191.66,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470674185.jpg?v=1730480301","url":"https:\/\/bookcurl.com\/products\/milk-and-dairy-products-in-human-nutrition-9780470674185","provider":"Book Curl","version":"1.0","type":"link"}