Description
Book SynopsisMajor changes have recently taken place in the value attached to components of milk. Although approximately half the energy in milk is contained in fat, fat is rapidly decreasing in value relative to protein. This has come about because of the increased availability of competitively-priced, plant-derived edible oils and because of the perceived health problems associated with animal fat in the human diet. Such changes have major implications for the dairy sector, particularly in developed countries. Against this background, this book presents a timely review of developments in milk production and consumption, of changes in milk component values, and of the opportunities that biotechnology provides to alter the composition of and add value to milk on the farm. The subject coverage is very broad, ranging from nutritional aspects of pastures and forages, to rumen microbiology, genetics and reproductive technologies, milk biochemistry and environmental implications. It is based on a confer
Table of Contents1: Major Issues Facing the World Dairy Economy G Viatte 2: Milk Fat Consumption and Human Health: Recent NIH and Other American Governmental Recommendations R J Havel 3: Milk Consumption and Individual Responses P J Scott 4: Milk Fat Composition: Targets for Alteration of Function and Nutrition J B German, L Morand, C J Dillard and R Xu 5: Transformations and Effects of Unsaturated Fatty Acids in the Rumen. Consequences on Milk Fat Secretion M Doreau, D I Demeyer and C S Van Nevel 6: The Effects of Milk Protein on the Functionality of Milk Products D G Dalgleish 7: Bioactive Factors in Milk: Natural and Induced G O Regester et al. 8: Regulation of Immunoglobin Transfer into Mammary Secretions of Ruminants T B McFadden and T E Besser 9: Exploitation of Casein Variants R J FitzGerald 10: The Polymorphism of the Milk Protein ß-Lactoglobulin. A Review J P Hill et al. 11: Amino Acid Composition of Cow's Milk and Human Requirements D L O'Connor, M L Masor, C Paule and J Benson 12: Recent and Future Improvements of Protein Fraction in Cow's Milk Based Infant Formula T Kuwata, T Yajima and T Kaneko 13: Application of Transgenesis to Modifying Milk Protein Composition J Vilotte et al. 14: Direct Transfection of the Mammary Gland: Opportunities for Modification of Mammary Function and the Production, Composition and Qualities of Milk F L Schanbacher and M D Amstutz 15: Perspectives for Marker Assisted Selection in Dairy Cattle Breeding M Georges 16: Public Attitudes to Biotechnology M Cantley 17: Strategies for POSILAC Use in Dairy Herds R J Collier 18: Immunomodulation of Lactation J M Pell and D J Flint 19: Perspectives for Improving Lactational Persistency T B McFadden 20: In Vitro Production of Cattle Embryos H R Tervit 21: Genetic Gain Through Reproductive Technologies J H G (Nanke) den Daas 22: Controlled Breeding Technologies K L (Jock) Macmillan, R Vishwanath and Z Z Xu 23: Modelling the Role of Reproductive Technologies in Seasonal Dairy Farm Systems D G McCall, W H McMillan and Y Q Tian 24: Nuclear Transfer from Cultured Cells: A New Opportunity in Animal Breeding? I Wilmut, J McWhir and K Campbell 25: Nutritional Merits and Problems of Pasture D A Clark, J W Penno and P G Neil 26: Supplementation of Forage Diets D E Beever and C L Thorp 27: Potential of Biotechnology to Alter Pasture Yield and Quality D W R White 28: Management of Milk Flavour Through the Manipulation of Rumen Microorganisms K N Joblin and J A Hudson 29: Rumen Microbiology and Efficiency of Digestion: Opportunities and Impact of Biotechnology R J Wallace 30: Biotechnology and Disease Control B M Buddle 31: Biotechnology Mitigating the Environmental Effects of Dairying. I. Greenhouse Gas Emissions D E Johnson,G M Ward and G Bernal 32: Biotechnology and Environmental Issues in Dairying S Tamminga 33: Limits to Productivity in Dairy Cows S R Davis 34: Conference Overview: Biotechnology for Dairy Production G J S Cooper
