Skip to main content

Non Bovine Milk And Milk Products

Download Non Bovine Milk And Milk Products Full eBooks in PDF, EPUB, and kindle. Non Bovine Milk And Milk Products is one my favorite book and give us some inspiration, very enjoy to read. you could read this book anywhere anytime directly from your device.

Non Bovine Milk and Milk Products

Non Bovine Milk and Milk Products Book
Author : Effie Tsakalidou,Konstantinos Papadimitriou
Publisher : Academic Press
Release : 2016-05-31
ISBN : 0128033622
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers. Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world Focuses on current concerns including animal health and welfare, product safety, and production technologies Serves as a valuable resource for those involved in the non-cow milk sector

Handbook of Milk of Non Bovine Mammals

Handbook of Milk of Non Bovine Mammals Book
Author : William L. Wendorff
Publisher : John Wiley & Sons
Release : 2017-07-24
ISBN : 1119110270
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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 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 and Dairy Products in Human Nutrition

Milk and Dairy Products in Human Nutrition Book
Author : Young W. Park,George F. W. Haenlein
Publisher : John Wiley & Sons
Release : 2013-04-09
ISBN : 1118534204
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Milk is nature’s most complete food, and dairy productsare considered to be the most nutritious foods of all. Thetraditional view of the role of milk has been greatly expanded inrecent years beyond the horizon of nutritional subsistence ofinfants: it is now recognized to be more than a source of nutrientsfor the healthy growth of children and nourishment of adulthumans. Alongside its major proteins (casein and whey), milk containsbiologically active compounds, which have important physiologicaland biochemical functions and significant impacts upon humanmetabolism, nutrition and health. Many of these compounds have beenproven to have beneficial effects on human nutrition andhealth. This comprehensive reference is the first to address such a widerange of topics related to milk production and human health,including: mammary secretion, production, sanitation, qualitystandards and chemistry, as well as nutrition, milk allergies,lactose intolerance, and the bioactive and therapeutic compoundsfound in milk. In addition to cow’s milk, the book alsocovers the milk of non-bovine dairy species which is of economicimportance around the world. The Editors have assembled a team of internationally renownedexperts to contribute to this exhaustive volume which will beessential reading for dairy scientists, nutritionists, foodscientists, allergy specialists and health professionals.

Milk of Non Bovine Mammals

Milk of Non Bovine Mammals Book
Author : Anonim
Publisher : Unknown
Release : 2021
ISBN : 9789390512362
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Download Milk of Non Bovine Mammals book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products Book
Author : Young W. Park
Publisher : John Wiley & Sons
Release : 2009-06-29
ISBN : 0813819822
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products Book
Author : Young W. Park
Publisher : John Wiley & Sons
Release : 2009-09-15
ISBN : 9780813819495
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Although bioactive compounds in milk and dairy products have beenextensively studied during the last few decades – especiallyin human and bovine milks and some dairy products – very fewpublications on this topic are available, especially in other dairyspecies’ milk and their processed dairy products. Also,little is available in the areas of bioactive and nutraceuticalcompounds in bovine and human milks, while books on other mammalianspecies are non-existent. Bioactive Components in Milk and Dairy Productsextensively covers the bioactive components in milk and dairyproducts of many dairy species, including cows, goats, buffalo,sheep, horse, camel, and other minor species. Park has assembled agroup of internationally reputed scientists in the forefront offunctional milk and dairy products, food science and technology ascontributors 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 bioactivecompounds, such as minerals, vitamins, hormones and nucleotides,etc. Bioactive components are discussed for manufactured dairyproducts, such as caseins, caseinates, and cheeses; yogurtproducts; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairymanufacturers, nutritionists, nutraceutical and functional foodsspecialists, allergy specialists, biotechnologists, medical andhealth professionals, and upper level students and faculty in dairyand food sciences and nutrition, Bioactive Components in Milkand Dairy Products is an important resourcefor those who are seeking nutritional, health, and therapeuticvalues or product technology information on milk and dairy productsfrom the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairycow and minor species, including goat, sheep, buffalo, camel, andmare Identifies bioactive components and their analytical isolationmethods in manufactured dairy products, such as caseins,caseinates, and cheeses; yogurt products; koumiss and kefir; andwhey products Essential for professionals as well as biotechnologyresearchers specializing in functional foods, nutraceuticals,probiotics, and prebiotics Contributed chapters from a team of world-renowned expertscientists

Milk and Dairy Products in Human Nutrition

Milk and Dairy Products in Human Nutrition Book
Author : Ellen Muehlhoff,Food and Agriculture Organization,Anthony Bennett,Deirdre McMahon
Publisher : Food and Agriculture Organization
Release : 2014-01-16
ISBN : 9789251078631
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Milk and dairy products are a vital source of nutrition for many people. They also present livelihood opportunities for farm families, processors and other stakeholders in dairy value chains. Consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairy-industry development can best contribute to increasing food security and alleviating poverty. This publication is unique in drawing together information on nutrition, and dairy-industry development, providing a rich source of useful material on the role of dairy products in human nutrition and the way that investment in dairy-industry development has changed.

Agents of Change

Agents of Change Book
Author : Alan L. Kelly,Lotte Bach Larsen
Publisher : Springer
Release : 2022-01-08
ISBN : 9783030554842
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its peak. Dairy Enzymology presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing. A full section is dedicated to the enzymology of bovine milk, focusing on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, and the role of milk protease plasmin and other indigenous enzymes in the age-gelation is focused on. Further sections focus on enzymes found in raw milk and enzymes deliberately added for manufacture or modification of properties and the manufacture of food ingredients from dairy-derived ingredients. The key bacterial families are discussed in depth as well as their known contributions to the quality of dairy products. With its comprehensive scope and fully up-to-date coverage of dairy product enzymology, this text is a singular source for researchers looking to understand this essential dairy processing aspect.

Probiotic and Prebiotics in Foods Challenges Innovations and Advances

Probiotic and Prebiotics in Foods  Challenges  Innovations and Advances Book
Author : Anonim
Publisher : Academic Press
Release : 2020-09-15
ISBN : 012820219X
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances

Effect of Processing on Bovine Milk Quality Attributes for Human Consumption

Effect of Processing on Bovine Milk Quality Attributes for Human Consumption Book
Author : Rachit Saxena
Publisher : Unknown
Release : 2018
ISBN : 0987650XXX
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

"Bovine milk is primarily the food given to the new born infants (after a period of six month or more). It makes the bone stronger and helps in the overall growth and development of the human body. However, almost 2-6 % infants are suffering from Cow milk allergy across the globe. This highlights an important issue as "how the cow milk can be rendered safe for consumption to these allergic patients". The proteins are responsible for allergic reactions inside the immune system and hence it would be essential to study the behavior of proteins as a slight deviation in its structural form can either increase or decrease allergic reactions.The scientific community worldwide have done extensive research in understanding the effect of thermal and non-thermal processing on cow milk proteins. To date, pasteurization techniques (HTST-high temperature short time and UHT- ultra-high temperature) are used in food industries for processing of cow milk. This step is done to ensure that there are no viable microorganisms present in the milk which can cause spoilage of milk and to extend the keeping quality and shelf-life of cow milk and derived products. However, every process is associated with certain sets of pros and cons. Although the processing techniques can increase the shelf life and keeping quality, it denatures the proteins present in the milk as well. The denaturation of protein could affect the nutrient quality and might change the behavior of the protein in its functionality and hence have direct effect on the allergenicity. In this study, the effect of thermal processing (Microwave processing), non-thermal processing (Ultrasound processing) and combined thermal and non-thermal processing (thermosonication = thermal treatment at 63°C + Ultrasonication) have been analyzed on the secondary structure of Cow milk with the help of Fourier Transform Infrared spectroscopy (FTIR). The FTIR studies showed that during microwave treatment, there was a decrease in [alpha]-helices with a corresponding increase in the [beta]-sheets and turns whereas for ultrasonication and thermosonication, there was an increase in the [alpha]-helices and decrease in the [beta]-sheets compared to control (raw milk sample). Ultrasonicated samples showed the highest In-vitro Protein digestibility followed by microwave and thermosonicated samples suggesting that structural changes have affected the digestibility of protein. Microbial analysis has also been carried out to observe the effects of non-thermal processing techniques on Listeria Monocytogenes which is considered as a major food borne pathogen in food industries. There was a 3-log cycle reduction achieved with the help of ultrasonication at 9 min and a 7-log cycle reduction was observed when ultrasound was applied with a heating of the samples at 63°C suggesting that thermosonication can be a promising technique in ensuring the safety of milk and milk derived products.Molecular dynamics (MD) studies have also been conducted to analyze the behavior of bovine b-lactoglobulin under the influence of high temperatures and combined high temperatures and oscillating electric field. Bovine b-lactoglobulin has been opted for the study because it is considered as one of the major allergen in cow milk which is responsible for causing adverse allergic reactions in cow milk. The properties such as Root mean square deviation (RMSD), radius of gyration (Rg), Dipole moment, Solvent Accessible surface area (SASA) and Root mean square fluctuations of atoms have been studied which are essential to observe the behavior of protein molecule. The results have showed that there was more structural deviation during combined thermal and oscillating electric field as compared to thermal treatment alone. Moreover, results obtained from root mean square fluctuations of atoms gives valuable insight in depicting the allergic behavior of allergen epitopes during thermal and combined thermal and oscillating electric field treatment. " --

Dairy Processing and Quality Assurance

Dairy Processing and Quality Assurance Book
Author : Ramesh C. Chandan,Arun Kilara,Nagendra P. Shah
Publisher : John Wiley & Sons
Release : 2015-10-19
ISBN : 1118810295
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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.

Dairy Derived Ingredients

Dairy Derived Ingredients Book
Author : M Corredig
Publisher : Elsevier
Release : 2009-10-26
ISBN : 1845697197
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas. Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered. With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields. Summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients Assesses advances in both the biological and technological functionality of dairy components Examines the application of dairy components in both food and non-food products

Fermentation

Fermentation Book
Author : Marta Laranjo
Publisher : BoD – Books on Demand
Release : 2021-11-03
ISBN : 1839688165
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.

Handbook of Milk Composition

Handbook of Milk Composition Book
Author : Gerard Meurant
Publisher : Elsevier
Release : 1995-10-23
ISBN : 0080533116
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

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

Advanced Dairy Chemistry Volume 3

Advanced Dairy Chemistry Volume 3 Book
Author : Patrick F. Fox
Publisher : Springer Science & Business Media
Release : 2013-06-29
ISBN : 1475744099
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.

Designing Foods

Designing Foods Book
Author : National Research Council,Board on Agriculture,Committee on Technological Options to Improve the Nutritional Attributes of Animal Products
Publisher : National Academies Press
Release : 1988-02-01
ISBN : 0309037980
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

Improving the Safety and Quality of Milk

Improving the Safety and Quality of Milk Book
Author : Mansel W Griffiths
Publisher : Elsevier
Release : 2010-04-21
ISBN : 1845699432
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products. The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered. With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. Examines the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products Reviews the health aspects of milk and its role in the diet, as well as the essential aspects of milk quality, including microbial spoilage and chemical deterioration, sensory evaluation and factors affecting milk vitamin and mineral content Discusses various application requirements of milk such as milk quality requirements in yoghurt-making, cheesemaking, infant formulas and applications of milk components in products other than foods

Milk and Milk Products in Human Nutrition

Milk and Milk Products in Human Nutrition Book
Author : Roger A. Clemens,Olle Hernell,Kim Fleischer Michaelsen
Publisher : Karger Medical and Scientific Publishers
Release : 2011
ISBN : 3805595867
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

The role of milk during the life cycle -- a global view Milk, the first and for a time only source of nutrition for mammals, influences early growth and development and may provide a foundation for health throughout the entire lifespan. It is therefore mandatory that milk substitutes have a composition which fulfills the same goals and confers as close as possible the overall health benefits of human milk. Moreover, in many populations, milk continues to play a major role in a healthy and balanced diet throughout life: During childhood, pregnancy and adulthood, intake of cow's milk has important beneficial effects on linear growth, bone development and the risk of developing caries, and it is important in the prevention and treatment of undernutrition in low-income countries. This publication contains the presentations and discussions of the Nestl Nutrition Institute Workshop held in Marrakech in March 2010. It focuses on three main topics: milk during pregnancy and infancy, milk during childhood in low- and high-income countries, and general aspects of milk in adult nutrition. Together, these contributions cover most aspects of milk during the life cycle in a global perspective, making the publication a comprehensive textbook.

Brined Cheeses

Brined Cheeses Book
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Release : 2008-04-15
ISBN : 1405171642
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countries Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

Bioactive Components of Milk

Bioactive Components of Milk Book
Author : Zsuzsanna Bosze
Publisher : Springer Science & Business Media
Release : 2007-12-26
ISBN : 0387740872
Language : En, Es, Fr & De

DOWNLOAD

Book Description :

Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.