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Handbook of Milk of Non-Bovine Mammals

Handbook of Milk of Non-Bovine Mammals
Author: Young W. Park
Publisher: John Wiley & Sons
Total Pages: 712
Release: 2017-05-08
Genre: Technology & Engineering
ISBN: 1119110289
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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.

Milk of Non Bovine Mammals

Milk of Non Bovine Mammals
Author:
Publisher:
Total Pages:
Release: 2021
Genre: Dairying
ISBN: 9789390512362
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Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products
Author: Young W. Park
Publisher: John Wiley & Sons
Total Pages: 440
Release: 2009-06-30
Genre: Technology & Engineering
ISBN: 0813819822
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Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists

Milk and Dairy Products in Human Nutrition

Milk and Dairy Products in Human Nutrition
Author: Young W. Park
Publisher: John Wiley & Sons
Total Pages: 1063
Release: 2013-04-09
Genre: Technology & Engineering
ISBN: 1118534204
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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.

Handbook of Mineral Elements in Food

Handbook of Mineral Elements in Food
Author: Miguel de la Guardia
Publisher: John Wiley & Sons
Total Pages: 800
Release: 2015-04-20
Genre: Technology & Engineering
ISBN: 1118654331
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Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource. Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.

Know Your Cows

Know Your Cows
Author: Jack Byard
Publisher: Fox Chapel Publishing
Total Pages: 191
Release: 2020-10-01
Genre: Nature
ISBN: 191215868X
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Did you know that Bad-Tempered Bradford Cattle are used for rodeos? Impress friends and relatives with interesting facts about 45 breeds of cattle, including their appearance, personality, history, breeding, milk-producing capabilities, and other fun facts. From the strong Ayrshire who produces ideal milk for ice cream, to the pampered Wagyu, whose beef is said to reduce cholesterol, this fascinating guide will turn both adults and children into cow enthusiasts.

Handbook of Milk Composition

Handbook of Milk Composition
Author: Bozzano G Luisa
Publisher: Elsevier
Total Pages: 947
Release: 1995-10-23
Genre: Science
ISBN: 0080533116
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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

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing
Author: Y. H. Hui
Publisher: Wiley-Interscience
Total Pages: 1131
Release: 2007-04-27
Genre: Technology & Engineering
ISBN: 9780470125243
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* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods * Includes coverage of manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * Includes truly international coverage with editors and contributors from all over the world.

Bovine Viral Diarrhea Virus

Bovine Viral Diarrhea Virus
Author: Sagar M. Goyal
Publisher: John Wiley & Sons
Total Pages: 276
Release: 2008-02-28
Genre: Medical
ISBN: 0470344083
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For almost 60 years, continual research on the subject of Bovine Viral Diarrhea (BVD) has raised as many questions as that research has answered. This common disease continues to cause sickness, death, abortion and fetal anomalies despite the millions of vaccination doses used each year to prevent its spread. Written by international experts on the subject of the BVD virus, BVDV: Diagnosis, Management and Control includes the latest information on BVD and outlines methods of diagnosis, management and control. Researchers, academics, and large animal practitioners will find this book an invaluable and irreplaceable resource for understanding and controlling outbreaks of BVD.

Bovine Medicine

Bovine Medicine
Author: Anthony H. Andrews
Publisher: John Wiley & Sons
Total Pages: 1233
Release: 2008-04-15
Genre: Medical
ISBN: 0470752394
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Bovine Medicine provides practical and comprehensive information oncattle disease and production and is a key reference for all largeanimal vets. Since the first edition was published in 1991 therehave been significant improvements in disease control andmanagement of cattle. Almost all parts of the book have beenupdated and completely rewritten. There are new chapters onsurgery, embryo transfer, artificial insemination, ethno-veterinarymedicine and biosecurity, and a new consolidating chapter on theinteraction between the animal, environment, management anddisease. The previous edition has sold all over the world, and as aresult of this a greater emphasis has been placed on conditions andtheir treatment in areas other than temperate regions. A newsection entitled "Global Variation in Cattle Practice" has beenincluded with contributors discussing bovine medicine practice intheir part of the world. All in all this is an outstanding resource for any practisingvet and an excellent reference for veterinary students.