Milk and Dairy Products in Human Nutrition
Production, Composition and Health
1. Auflage Mai 2013
728 Seiten, Hardcover
Wiley & Sons Ltd
Kurzbeschreibung
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.
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.
Preface xxvii
1 Production Systems around the World 1
Christian F. Gall
References 24
2 Mammary Secretion and Lactation 31
Young W. Park, Pierre-Guy Marnet, Lucile Yart, and George F.W. Haenlein
References 42
3 Milking Procedures and Facilities 46
Pierre-Guy Marnet
References 61
4 Milk Lipids 65
Michael H. Gordon
References 75
5 Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen 80
Sándor Kukovics and Tímea Németh
References 103
6 Milk Protein Allergy 111
Melanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert, and Steve L. Taylor
References 124
7 Milk Carbohydrates and Oligosaccharides 129
Alessandra Crisà
References 141
8 Milk Bioactive Proteins and Peptides 148
Hannu J. Korhonen and Pertti Marnila
References 164
9 Milk Minerals, Trace Elements, and Macroelements 172
Frédéric Gaucheron
References 191
10 Vitamins in Milks 200
Benoît Graulet, Bruno Martin, Claire Agabriel and Christiane L. Girard
References 215
11 Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids 220
Lígia R. Rodrigues
References 239
12 Lactose Intolerance 246
Salam A. Ibrahim and Rabin Gyawali
References 256
13 Milk Quality Standards and Controls 261
Young W. Park, Marzia Albenzio, Agostino Sevi, and George F.W. Haenlein
References 284
14 Sanitary Procedures, Heat Treatments and Packaging 288
Golfo Moatsou
References 305
15 Sensory and Flavor Characteristics of Milk 310
Irma V. Wolf, Carina V. Bergamini, Maria C. Perotti, and Erica R. Hynes
References 329
16 Fermented Milk and Yogurt 338
Sae-Hun Kim and Sejong Oh
References 353
17 Cheese Science and Technology 357
Patrick F. Fox and Timothy P. Guinee
References 386
18 Butter, Ghee, and Cream Products 390
Hae-Soo Kwak, Palanivel Ganesan, and Mohammad Al Mijan
References 405
19 Condensed and Powdered Milk 412
Pierre Schuck
References 432
20 Frozen Dairy Foods 435
Arun Kilara and Ramesh C. Chandan
References 456
21 Nutritional Formulae for Infants and Young Children 458
Séamus McSweeney, Jonathan O'Regan and Dan O'Callaghan
References 473
22 Whey and Whey Products 477
Sanjeev Anand, Som Nath Khanal, and Chenchaiah Marella
References 492
23 Goat Milk 498
George Zervas and Eleni Tsiplakou
References 512
24 Buffalo Milk 519
Sarfraz Ahmad
References 546
25 Sheep Milk 554
Miguel Angel de la Fuente, Mercedes Ramos, Isidra Recio and Manuela Juárez
References 570
26 Camel Milk 578
Kenji Fukuda
References 589
27 Horse and Donkey Milk 594
Elisabetta Salimei and Francesco Fantuz
References 609
28 Sow Milk 614
Sung Woo Kim
References 623
29 Yak Milk 627
Ying Ma, Shenghua He, and Haimei Li
References 641
30 Other Minor Species Milk (Reindeer, Caribou, Musk Ox, Llama, Alpaca, Moose, Elk, and Others) 644
Young W. Park and George F.W. Haenlein
References 656
31 Human Milk 659
Duarte P.M. Torres and Young W. Park
References 673
Index 679
A color plate section falls between pages 52 and 5
Professor George F.W. Haenlein, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware
