Milk and Dairy Products in Human Nutrition
Wiley-Blackwell (Verlag)
978-0-470-67418-5 (ISBN)
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.
Professor Young W. Park, Georgia Small Ruminant Research and Extension Center, Fort Valley State University, Georgia and Adjunct Professor, Department of Food Science and Technology, University of Georgia, Athens, Georgia Professor George F.W. Haenlein, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware
Contributors xxiv
Preface xxvii
1 Production Systems around the World 1
Christian F. Gall
1.1 Ecological conditions 1
1.2 Systems 2
1.3 Feed resources 6
1.4 Animal species used for milk production 6
1.5 Breed improvement 12
1.6 Nutrition 14
1.7 Animal health 15
1.8 Reproduction 15
1.9 Rearing of youngstock 17
1.10 Housing 17
1.11 Milking 18
1.12 Milk marketing 18
1.13 Economics of milk production 20
1.14 Criticism of milk production 22
1.15 Dairy development 23
References 24
2 Mammary Secretion and Lactation 31
Young W. Park, Pierre-Guy Marnet, Lucile Yart, and George F.W. Haenlein
2.1 Introduction 31
2.2 Origin and anatomy of mammary glands 32
2.3 Mammogenesis and mammary gland growth 33
2.4 Milk ejection (lactogenesis) and secretion 35
2.5 Maintenance of lactation (galactopoiesis) 36
2.6 Secretion of milk and its constituents 38
2.7 Involution of the mammary gland 40
2.8 Challenges and opportunities in mammary secretion today and tomorrow 41
References 42
3 Milking Procedures and Facilities 46
Pierre-Guy Marnet
3.1 Introduction 46
3.2 Machine milked animals throughout the world 46
3.3 Milking principles 48
3.4 Milking machine components and effects on milk harvesting and quality 49
3.5 Milking practices 59
3.6 Milking management of animals 60
3.7 Conclusions 61
References 61
4 Milk Lipids 65
Michael H. Gordon
4.1 Introduction 65
4.2 Fatty acids 65
4.3 Triacylglycerols 67
4.4 Polar lipids: phospholipids and cholesterol 68
4.5 Conjugated linoleic acids 68
4.6 Genetic influences on milk fat concentrations and fatty acid profiles 70
4.7 Influence of feeds, feeding regimes, pasture and stage of lactation on milk lipids and their levels 71
4.8 Digestion of milk fat 72
4.9 Nutritional effects of milk fatty acids 72
4.10 Evidence for effects of milk fat on CVD from prospective cohort studies 74
4.11 Evidence about the effects of dairy products on non-lipid risk factors 75
4.12 Conclusion 75
References 75
5 Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen 80
Sándor Kukovics and Tímea Németh
5.1 Milk proteins 80
5.2 The major milk proteins 81
5.3 The polymorphisms of milk proteins 86
5.4 Milk protein variants and human nutrition: the human benefit 97
5.5 The minor proteins 99
5.6 Non-protein nitrogen 101
References 103
6 Milk Protein Allergy 111
Melanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert, and Steve L. Taylor
6.1 Introduction 111
6.2 IgE-mediated food allergy 111
6.3 Delayed food allergies 116
6.4 Cows’ milk allergy 116
6.5 Cross-reactivity with milk from other species 120
6.6 Effects of processing on allergenicity 121
6.7 Other mechanisms 123
References 124
7 Milk Carbohydrates and Oligosaccharides 129
Alessandra Crisà
7.1 Introduction 129
7.2 Lactose and minor sugar 129
7.3 Oligosaccharides 134
7.4 Carbohydrates as prebiotics in the gastrointestinal tract 138
7.5 Other oligosaccharide functions 139
7.6 Genetics of carbohydrate metabolism during lactation 140
References 141
8 Milk Bioactive Proteins and Peptides 148
Hannu J. Korhonen and Pertti Marnila
8.1 Introduction 148
8.2 Caseins 149
8.3 Whey proteins 149
8.4 Bioactive peptides 158
8.5 Other minor proteins 163
8.6 Conclusions 163
References 164
9 Milk Minerals, Trace Elements, and Macroelements 172
Frédéric Gaucheron
9.1 Introduction 172
9.2 Macroelements in milk and dairy products from the cow 172
9.3 Trace elements in milk and dairy products from the cow 182
9.4 Minerals in milk and dairy products of other species 188
9.5 Conclusion 191
References 191
10 Vitamins in Milks 200
Benoît Graulet, Bruno Martin, Claire Agabriel and Christiane L. Girard
10.1 Introduction 200
10.2 Availability of vitamins in milk in relation to human health 201
10.3 Animal and nutritional factors modulating vitamin content in bovine milk 212
10.4 Vitamin content in cheeses 214
10.5 Conclusions 215
References 215
11 Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids 220
Lígia R. Rodrigues
11.1 Introduction 220
11.2 Milk minor constituents 221
11.3 Milk enzymes 227
11.4 Milk hormones and growth factors 233
11.5 Milk organic acids 237
11.6 Future perspectives and concerns 238
References 239
12 Lactose Intolerance 246
Salam A. Ibrahim and Rabin Gyawali
12.1 Introduction 246
12.2 Conclusions 256
References 256
13 Milk Quality Standards and Controls 261
Young W. Park, Marzia Albenzio, Agostino Sevi, and George F.W. Haenlein
13.1 Introduction 261
13.2 General principles for production of quality milk 262
13.3 Regulatory standards of quality milk and dairy products for different species 262
13.4 Quality control principles for milk production on dairy farms 264
13.5 HACCP plans and hazard components in the production of quality dairy products 265
13.6 Recommended control systems for production of quality milk products 271
13.7 Etiology of mastitis and milk hygiene 272
13.8 Cell types and composition of milk in response to mammary gland inflammation 273
13.9 Flow cytometric method for leukocyte differential count 275
13.10 Factors affecting milk composition and yield in relation to milk quality 277
13.11 Factors affecting quality of raw milk before and after milking 281
13.12 Pasteurization and post-pasteurization treatments for production of quality milk 282
References 284
14 Sanitary Procedures, Heat Treatments and Packaging 288
Golfo Moatsou
14.1 Introduction 288
14.2 Sanitary aspects related to raw milk 288
14.3 Strategies for producing heat-treated milk for human consumption 293
14.4 Effects of heat treatments on milk 298
14.5 Conclusions 305
References 305
15 Sensory and Flavor Characteristics of Milk 310
Irma V. Wolf, Carina V. Bergamini, Maria C. Perotti, and Erica R. Hynes
15.1 Introduction 310
15.2 Significance of flavor and off-flavor on milk quality: sensory and instrumental methods 311
15.3 Milk from ruminant species 312
15.4 Milk from monogastric species 328
References 329
16 Fermented Milk and Yogurt 338
Sae-Hun Kim and Sejong Oh
16.1 General aspects of fermented milk 338
16.2 Standards and regulations 343
16.3 Health benefits of fermented milk products 346
16.4 Future aspects 353
References 353
17 Cheese Science and Technology 357
Patrick F. Fox and Timothy P. Guinee
17.1 Introduction 357
17.2 Selection and treatment of milk 357
17.3 Conversion of milk to cheese curd 361
17.4 Post-coagulation operations 365
17.5 Membrane processing in cheese technology 371
17.6 Ripening 372
17.7 Factors that affect the quality of cheese 375
17.8 Cheese flavour 377
17.9 Cheese texture 377
17.10 Processed cheese products 378
17.11 Cheese as a food ingredient 380
17.12 Cheese production and consumption 381
17.13 Classification of cheese 381
17.14 Cheese as a source of nutrients 383
17.15 Conclusions 385
References 386
18 Butter, Ghee, and Cream Products 390
Hae-Soo Kwak, Palanivel Ganesan, and Mohammad Al Mijan
18.1 Introduction 390
18.2 Manufacture of butter, ghee, and cream products 391
18.3 Nutritive values of butter, ghee, and cream 394
18.4 Human health benefit components in butter, ghee, and cream 397
18.5 Conjugated linoleic acid 400
18.6 Short- and medium-chain fatty acids 404
18.7 New approach on cholesterol removal in butter, ghee, and cream 404
18.8 Conclusion 405
References 405
19 Condensed and Powdered Milk 412
Pierre Schuck
19.1 Introduction 412
19.2 World dairy powder situation 412
19.3 Overview of operations 413
19.4 Properties of dehydrated products 425
References 432
20 Frozen Dairy Foods 435
Arun Kilara and Ramesh C. Chandan
20.1 Introduction 435
20.2 Technology essentials 435
20.3 Nutritional profile of ice cream 448
References 456
21 Nutritional Formulae for Infants and Young Children 458
Séamus McSweeney, Jonathan O’Regan and Dan O’Callaghan
21.1 Introduction 458
21.2 History of infant formula 458
21.3 Classification and regulation of formulae for infants and young children 459
21.4 Safety and quality 459
21.5 Product range and formulation 459
21.6 Processing and manufacture of formulae for infants and young children 471
21.7 Packaging of formulae for infants and young children 473
21.8 Future developments 473
References 473
22 Whey and Whey Products 477
Sanjeev Anand, Som Nath Khanal, and Chenchaiah Marella
22.1 Introduction 477
22.2 Sources and types of whey 477
22.3 Whey production and utilization 480
22.4 Major commercialized whey products 480
22.5 Nutritional value of whey components 487
22.6 Future prospects for dietary applications of whey 492
References 492
23 Goat Milk 498
George Zervas and Eleni Tsiplakou
23.1 Introduction 498
23.2 Composition of goat milk 499
23.3 Effects of feeding and management on goat milk composition 502
23.4 The contribution of goat milk to human nutrition and health 504
23.5 Conclusions 512
References 512
24 Buffalo Milk 519
Sarfraz Ahmad
24.1 Introduction 519
24.2 Major milk constituents and their nutritional importance 522
24.3 Nutritional and health benefits of buffalo milk and its products 538
24.4 Conclusions 545
References 546
25 Sheep Milk 554
Miguel Angel de la Fuente, Mercedes Ramos, Isidra Recio and Manuela Juárez
25.1 Introduction 554
25.2 Lipids 555
25.3 Proteins and their biological functions 561
25.4 Carbohydrates 567
25.5 Minerals 568
25.6 Vitamins 569
25.7 Sheep milk products 569
References 570
26 Camel Milk 578
Kenji Fukuda
26.1 Introduction 578
26.2 Camel milk production and utilization worldwide 579
26.3 Camel milk components and their nutritional aspects 582
26.4 Milk allergy 586
26.5 Health-beneficial microorganisms in camel milk and its products 587
References 589
27 Horse and Donkey Milk 594
Elisabetta Salimei and Francesco Fantuz
27.1 Introduction 594
27.2 Worldwide horse and donkey distribution and milk production 594
27.3 Gross composition and physical properties of horse and donkey milk 596
27.4 Nitrogen fraction of horse and donkey milk 598
27.5 Fat and lipid fractions in horse and donkey milk 601
27.6 Lactose and other carbohydrates in horse and donkey milk 602
27.7 Minerals and vitamins in horse and donkey milk 603
27.8 Bioactive compounds 603
27.9 Horse and donkey milk in the human diet and well-being 605
27.10 Conclusions 608
References 609
28 Sow Milk 614
Sung Woo Kim
28.1 Introduction 614
28.2 Porcine mammary gland 614
28.3 Porcine colostrum and milk 621
28.4 Dietary manipulations that affect milk production and composition 622
28.5 Sow milk in human nutrition research 623
28.6 Summary 623
References 623
29 Yak Milk 627
Ying Ma, Shenghua He, and Haimei Li
29.1 Introduction 627
29.2 Basic composition 627
29.3 Physical characteristics 629
29.4 Proteins 630
29.5 Lipids 638
29.6 Minerals 640
29.7 Vitamins 640
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
30.1 Introduction 644
30.2 General aspects of milk of minor species 644
30.3 Production, composition, and utilization of milk from minor dairy species 645
References 656
31 Human Milk 659
Duarte P.M. Torres and Young W. Park
31.1 Introduction 659
31.2 Human milk feeding and its practice 660
31.3 Production of human milk 661
31.4 Composition of human milk 661
31.5 Infant formulae and alternative feeding 672
References 673
Index 679
A color plate section falls between pages 52 and 53
| Erscheint lt. Verlag | 10.6.2013 |
|---|---|
| Verlagsort | Hoboken |
| Sprache | englisch |
| Maße | 193 x 254 mm |
| Gewicht | 1601 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-470-67418-0 / 0470674180 |
| ISBN-13 | 978-0-470-67418-5 / 9780470674185 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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