Handbook of Milk of Non-Bovine Mammals (eBook)

Young W. Park, George F. W. Haenlein (Herausgeber)

eBook Download: PDF

2008 | 1. Auflage
472 Seiten
John Wiley & Sons (Verlag)
978-0-470-99972-1 (ISBN)

Infos

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.

Autor

YOUNG W. PARK, Ph.D. is professor at the AgriculturalResearch Station in the College of Agriculture, Home Economics andAllied Programs at Fort Valley State University, Fort Valley, GAand adjunct professor in the Department of Food Science andTechnology, College of Agricultural and Environmental Science atthe University of Georgia, Athens, GA. GEORGE F.W. HAENLEIN, Ph.D. is professor and dairyspecialist in the Department of Animal & Food Science at theUniversity of Delaware, Newark, DE.

Inhalt

Contributing Authors.

1 Overview of milk of non-bovine mammals.

2 Goat milk.

2.1 Production of goat milk.

2.2 Goat milk - chemistry and nutrition.

2.3 Goat milk products : types of products, manufacturingtechnology, chemical composition, and marketing.

2.4 Flavor characteristics of goat milk and other minor speciesmilk products.

2.5 Therapeutic and hypoallergenic values of goat milk andimplication of food allergy.

3 Sheep milk.

4 Buffalo milk.

4.1 Buffalo milk production.

4.2 Buffalo milk utilization for dairy products.

4.3 Traditional Indian dairy products.

5 Mare milk.

6 Camel milk.

7 Yak milk.

8 Reindeer milk.

9 Sow milk.

10 Llama milk.

11 Minor species milk.

12 Human milk.

Index.

Rezensionen

"Overall, the book is a valuable contribution to dairy science, and may be of interest to dairy scientists, students in various disciplines (in particular dairy science), consumers interested in broadening their food selection, connoisseurs looking for a higher quality menu, and the dairy industry that is looking for new and innovative milk products." (International Journal of Dairy Technology, Vol. 60, Number 4, p. 305, November 2007)"The book will be a must for all those active in dairy science.Scientists involved with developing livestock in southern countrieswhere milk of mammals other than cattle are of particularimportance will specifically benefit. Also students in agriculture,veterinary and food science will find it a useful reference. It canbe strongly recommended to nutritionists and consumers who want toenhance their knowledge on one of the noblest products mothernature provides man."
--Professor Christian Gall, Emeritus Professor, AnimalBreeding in the Tropics and Subtropics, University Hohenheim,Stuttgart-Hohenheim, Germany

Produkt-Details

• Erscheint lt. Verlag: 29.2.2008
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Dairy Food • Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • Lebensmittelforschung u. -technologie • Milchprodukte
• ISBN-10: 0-470-99972-1 / 0470999721
• ISBN-13: 978-0-470-99972-1 / 9780470999721