Non Bovine Milk and Milk Products

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

Produk Detail:

  • Author : Effie Tsakalidou
  • Publisher : Academic Press
  • Pages : 286 pages
  • ISBN : 0128033622
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKNon Bovine Milk and Milk Products

Non-Bovine Milk and Milk Products

Non-Bovine Milk and Milk Products
  • Author : Effie Tsakalidou,Konstantinos Papadimitriou
  • Publisher : Academic Press
  • Release : 31 May 2016
GET THIS BOOKNon-Bovine Milk and Milk Products

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

Handbook of Milk of Non-Bovine Mammals

Handbook of Milk of Non-Bovine Mammals
  • Author : Young W. Park,George F. W. Haenlein,William L. Wendorff
  • Publisher : John Wiley & Sons
  • Release : 08 May 2017
GET THIS BOOKHandbook of Milk of Non-Bovine Mammals

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

Bioactive Components in Milk and Dairy Products

Bioactive Components in Milk and Dairy Products
  • Author : Young W. Park
  • Publisher : John Wiley & Sons
  • Release : 29 June 2009
GET THIS BOOKBioactive Components in Milk and Dairy Products

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

Milk and Dairy Products in Human Nutrition

Milk and Dairy Products in Human Nutrition
  • Author : Young W. Park,George F. W. Haenlein
  • Publisher : John Wiley & Sons
  • Release : 09 April 2013
GET THIS BOOKMilk and Dairy Products in Human Nutrition

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

Improving the Safety and Quality of Milk

Improving the Safety and Quality of Milk
  • Author : M. Griffiths
  • Publisher : Elsevier
  • Release : 08 April 2010
GET THIS BOOKImproving the Safety and Quality of Milk

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

Milk Proteins

Milk Proteins
  • Author : Isabel Gigli
  • Publisher : BoD – Books on Demand
  • Release : 07 September 2016
GET THIS BOOKMilk Proteins

Milk proteins have nutritional value and extraordinary biological properties. Research over the last decades has provided new insight into the structure and the function of milk bioactive peptides. Some of these peptides are delivered directly into milk, and some are encrypted in major proteins such as caseins and lactoglobulins. These peptides have antimicrobial functions modulating the gut microflora. Even when milk is undisputedly the first food for mammals, milk proteins sometimes can be a health threat, either because of allergic

Cultures of Milk

Cultures of Milk
  • Author : Andrea S. Wiley
  • Publisher : Harvard University Press
  • Release : 09 June 2014
GET THIS BOOKCultures of Milk

Andrea Wiley contrasts the practices of the world's leading milk producers, India and the United States. In both countries, milk is considered to have special qualities. Drawing on ethnographic and scientific studies, popular media, and government reports, she shows that the cultural significance of milk goes well beyond its nutritive value.

Dairy-Derived Ingredients

Dairy-Derived Ingredients
  • Author : M Corredig
  • Publisher : Elsevier
  • Release : 26 October 2009
GET THIS BOOKDairy-Derived Ingredients

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

Go Dairy Free

Go Dairy Free
  • Author : Alisa Fleming
  • Publisher : BenBella Books
  • Release : 12 June 2018
GET THIS BOOKGo Dairy Free

If ONE simple change could resolve most of your symptoms and prevent a host of illnesses, wouldn't you want to try it? Go Dairy Free shows you how! There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you're looking for longer-term disease prevention, weight loss, or for help transitioning to a

Probiotics and Prebiotics in Foods

Probiotics and Prebiotics in Foods
  • Author : Adriano Gomes da Cruz,C. Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
  • Publisher : Academic Press
  • Release : 23 March 2021
GET THIS BOOKProbiotics and Prebiotics in Foods

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic

Cheese Problems Solved

Cheese Problems Solved
  • Author : P L H McSweeney
  • Publisher : Elsevier
  • Release : 30 June 2007
GET THIS BOOKCheese Problems Solved

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer

Basic Food Chemistry

Basic Food Chemistry
  • Author : Frank Lee
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKBasic Food Chemistry

Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with

Milk Proteins

Milk Proteins
  • Author : Mike Boland,Harjinder Singh,Abby Thompson
  • Publisher : Academic Press
  • Release : 08 July 2014
GET THIS BOOKMilk Proteins

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and

Improving the Flavour of Cheese

Improving the Flavour of Cheese
  • Author : B C Weimer
  • Publisher : Elsevier
  • Release : 30 April 2007
GET THIS BOOKImproving the Flavour of Cheese

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the

Handbook of Milk Composition

Handbook of Milk Composition
  • Author : Gerard Meurant
  • Publisher : Elsevier
  • Release : 23 October 1995
GET THIS BOOKHandbook of Milk Composition

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