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Handbook of Milk Composition by Gerard Meurant Pdf
This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants. * Reliable data on the composition of human and bovine milks. * Discusses the many factors affecting composition. * Composition tables make up 25-30% of the total book. * Problems concerning sampling and analysis are described. * Should appeal equally to industry and academia. * Also of interest to developing countries in need of information on infant nutrition and agricultural development
Young W. Park,George F. W. Haenlein,William L. Wendorff
Author : Young W. Park,George F. W. Haenlein,William L. Wendorff Publisher : John Wiley & Sons Page : 712 pages File Size : 51,7 Mb Release : 2017-05-08 Category : Technology & Engineering ISBN : 9781119110286
Handbook of Milk of Non-Bovine Mammals by Young W. Park,George F. W. Haenlein,William L. Wendorff Pdf
THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Author : H. Panda Publisher : ASIA PACIFIC BUSINESS PRESS Inc. Page : 213 pages File Size : 50,8 Mb Release : 2011-10-04 Category : Milk ISBN : 9788178331485
Handbook on Milk and Milk Proteins by H. Panda Pdf
Proteins play an important role in nutrition, taste, allergies, texture, structure, processing and yield performance. In the food industry, proteins are a key element of our diet and an important ingredient for food technologists. The total protein component of milk is composed of numerous specific proteins. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. Milk protein is a rich source of essential amino acids and they have been the subject of intensive research for an effort to unravel their molecular structure and interactions, relationship between structure and functional attributes, interactions of proteins during processing and, more recently, their physiological functions. Free fatty acids (FFA) in fresh milk normally amount to less than 1% of the total milk fat, yet they are important because of their effect on milk flavour. Now a day, the processing of milk is part of a highly organized and controlled dairy industry, which produces and markets a multitude of dairy products. Functional milk proteins are perfectly suited for use in the dairy sector of food production and the modern food processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Some of the fundamentals of the book are surface tension of milk, lactose chemistry, milk proteins, phosphorylation of milk proteins, comparative aspects of milk proteins, utilization of milk proteins, heat stability of milks, heat stability of homogenized concentrated milk, lysinoalanine in milk and milk products, heat coagulation of type a milk, syneresis of heated milk, fatty acids in milk, milk gel assembly, mechanical agitation of milk, natural, leucocyte and bacterial milk, grass and legume diets and milk production. This book provides a complete overview and offers insights into topics for more in-depth reading on milk and milk proteins. The book covers chapters on milk proteins, biosynthesis & secretion of milk proteins, utilization, types of milk proteins, phosphorylation, milk glycoproteins and many more. It is hoped that this book will be very helpful to all its readers, students, new entrepreneurs, food technologist, technical institution and scientists. TAGS Dairy production and products: Milk processing, How milk is made, Dairy Processing, milk processing steps, processing of milk in dairy industry, milk processing pdf, milk processing procedure, Keeping quality of Pasteurized Milk, Milk Production in India, Increasing Milk Production, utilization of milk proteins, Functional Milk Proteins: Production and Utilization, Handbook on Milk and Milk Proteins, Milk Composition, what is the protein in milk, Milk Proteins book, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing Projects, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries Projects
Milk Its Nature and Composition; a Handbook on the Chemistry and Bacteriology of Milk, Butter and Cheese by Charles Morton Aikman Pdf
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Milk Its Nature and Composition; a Handbook on the Chemistry and Bacteriology of Milk, Butter and Cheese by Charles Morton Aikman Pdf
This comprehensive handbook provides an in-depth exploration into the chemistry and bacteriology of milk, butter, and cheese. Aikman's expertise shines through in this book, making it an essential resource for anyone interested in the science of dairy products. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Young W. Park,George F. W. Haenlein Publisher : John Wiley & Sons Page : 470 pages File Size : 53,6 Mb Release : 2008-02-28 Category : Technology & Engineering ISBN : 9780470999721
Handbook of Milk of Non-Bovine Mammals by Young W. Park,George F. W. Haenlein Pdf
No one can deny the fact that the cow is the primary dairy animalspecies to provide humans with nutritious dairy foods through itsabundance of lacteal secretion. The goat or other minor dairyspecies will never be able to compete with the cow in terms of thevolume of milk production. Yet, the contribution of milks fromother secondary domesticated dairy species to the survival andwell-being of mankind around the world is immense and invaluable.Testament to the importance of non-bovine milk is that more peopledrink the milk of goats than that of any other single species inthe world. In developing and under-developed counties, the secondary dairyspecies play a crucial role in supplying the food and nutritionalneeds of the people in those regions. Due to the unavailability ofcow milk and the low consumption of meat, the milks of minorspecies such as goat, buffalo, sheep, and camel are critical dailyfood sources of protein, phosphate and calcium. Furthermore,because of important and inherent hypoallergenic properties, milksof certain species such as goat milk have been recommended assubstitutes in diets for those with cow milk allergies. Editors Park and Haenlein have assembled dairy and nutritionexperts from around the world to contribute to the Handbook ofMilk of Non-Bovine Mammals. Secondary dairy species addressedare the goat, sheep, buffalo, mare, camel, yak, deer (reindeer),sow, llama, alpaca, moose, musk ox, caribou, ass, elk, pinniped,polar bear and human. The book comprehensively covers the mostimportant aspects of milk production including: trends and methodsof raw milk production in different regions; compositional,nutritional, therapeutic, physico-chemical, and microbiologicalcharacteristics of the milks; processing technology; and types,distribution and consumption of the manufactured products fromminor species milks. Of special note is coverage comparing specifichuman health attributes of milk from the various species, includingnutritional, allergenic, immunological, and cultural factors.Because secondary dairy species have such a significant impact onhuman well-being and survival in many parts of the world, theHandbook of Milk of Non-Bovine Mammals is an essentialreference book of leading-edge information for dairy scientists,nutritionists, food chemists, allergy specialists, healthprofessionals, and allied professionals.
A detailed account based on milk proteins has been highlighted in this profound book. It provides comprehensive information on a wide range of topics related to milk proteins. The content provided within will prove to be valuable to those interested in dairy foods, milk chemistry, human health, neonatal growth, lactation and mammary gland biology, milk proteins production and other related topics. This book delivers an insight into a range of topics related to milk proteins, including bioactivities of milk proteins and the peptides generated from those proteins, new functions assigned to some milk proteins, impact of processing of milk on milk proteins, allergies associated with consumption of milk, genetic variation of milk proteins, application of genomic technologies for exploring expression of proteins during milk synthesis and production of milk and milk proteins as affected by environmental factors.
Raw Milk by Luis Augusto Nero,Antonio Fernandes De Carvalho Pdf
Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk. This high-quality reference is comprised of contributions from global researchers highly specialized in the field. The book is divided into five sections that address the characteristics of raw milk, production guidelines and concerns, the benefits and hazards of raw milk, and the current market for raw milk. Topics include production physiology and microbiology, rules and guidelines for production, the world market for raw milk and its products, and consumer acceptance. A final section identifies future trends and research needs related to raw milk. Provides current information related to raw milk’s characteristics Presents worldwide coverage of raw milk production and government guidelines Addresses the benefits and hazards related to raw milk consumption Analyzes the worldwide economic impact of raw milk production and consumption
Sharon M. Donovan,J. Bruce German,Bo Lönnerdal,Alan Lucas
Author : Sharon M. Donovan,J. Bruce German,Bo Lönnerdal,Alan Lucas Publisher : S. Karger AG (Switzerland) Page : 0 pages File Size : 40,9 Mb Release : 2019 Category : Breast milk ISBN : 3318063401
Human Milk by Sharon M. Donovan,J. Bruce German,Bo Lönnerdal,Alan Lucas Pdf
Human milk contains all of the essential nutrients and other functional components thought to have short- and long-term neonatal health benefits, such as positive biological effects on growth, metabolism, cognition, and immunity. This publication brings together the world's experts who touch on the spectrum of current knowledge, from the history and mechanics of breastfeeding, its physiological and clinical effects, to the new surprises revealed by metabolomics and comparative biology. One of the key points made is that human milk is not only a source of essential nutrients, but also contains a variety of bioactive substances. These include essential microbes, long-chain fatty acids, complex oligosaccharides, nucleotides, and bioactive signaling proteins and hormones. This book provides clinicians and researchers with useful insights from multiple perspectives on the various aspects of human milk and lactation.
Handbook of Mineral Elements in Food by de la Guardia,Salvador Garrigues Pdf
Mineral elements are found in foods and drink of all differenttypes, from drinking water through to mothers’ milk. Thesearch for mineral elements has shown that many trace andultratrace-level elements presented in food are required for ahealthy life. By identifying and analysing these elements, it ispossible to evaluate them for their specific health-givingproperties, and conversely, to isolate their less desirableproperties with a view to reducing or removing them altogether fromsome foods. The analysis of mineral elements requires a number ofdifferent techniques – some methods may be suitable for onefood type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the firstbook to bring together the analytical techniques, the regulatoryand legislative framework, and the widest possible range of foodtypes into one comprehensive handbook for food scientists andtechnologists. Much of the book is based on the authors’ owndata, most of which is previously unpublished, making theHandbook of Mineral Elements in Food a vital andup-to-the-minute reference for food scientists in industry andacademia alike. Analytical chemists, nutritionists and food policymakers will also find it an invaluable resource. Showcasing contributions from international researchers, andconstituting a major resource for our future understanding of thetopic, the Handbook of Mineral Elements in Food is anessential reference and should be found wherever food science andtechnology are researched and taught.
Dairy Processing and Quality Assurance by Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah Pdf
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Milk Its Nature and Composition by C. M. Aikman Pdf
Excerpt from Milk Its Nature and Composition: A Handbook on the Chemistry and Bacteriology of Milk, Butter, and Cheese Much interest has been evoked during the last few years in dairy education. This has manifested itself in the institution of a number of dairy schools in various parts of the country. Unfortunately, the literature available to English readers on the science of dairying is still of a very limited and imperfect nature. Most of it deals rather with the art or practice of dairying than with the scientific side of the question. The aim of the present volume is to give a short popular statement of the more important facts of the Chemistry and Bacteriology of Milk. No attempt is made to deal with the practice of butter and cheese-making; but it is hoped that the scientific principles (so far as they are known) underlying these processes are stated in such a manner that they may be of assistance in explaining the operations of the dairy. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Young W. Park,George F. W. Haenlein Publisher : John Wiley & Sons Page : 1063 pages File Size : 40,5 Mb Release : 2013-04-09 Category : Technology & Engineering ISBN : 9781118534205
Milk and Dairy Products in Human Nutrition by Young W. Park,George F. W. Haenlein Pdf
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.
