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<p>List of Contributors vii</p> <p><b>1. Overview of Milk of Non-BovineMammals (Second Edition) 1<br /></b><i>Young W. Park, George F.W. Haenlein, and W.L.Wendorff</i></p> <p><b>2. GoatMilk 11</b></p> <p>2.1 Production of Goat Milk 11<br /><i>Mariana Marques de Almeida and George F.W. Haenlein</i></p> <p>2.2 Goat Milk – Chemistry and Nutrition 42<br /><i>Young W. Park</i></p> <p>2.3 Goat Milk Products: Types of Products, Manufacturing Technology, Chemical Composition, and Marketing 84<br /><i>Golfo Moatsou and Young W. Park</i></p> <p>2.4 Therapeutic, Hypo-Allergenic and Bioactive Potentials of Goat Milk, and Manifestations of Food Allergy 151<br /><i>Young W. Park and George F.W. Haenlein</i></p> <p><b>3. SheepMilk 181</b></p> <p>3.1 Production of Sheep Milk 181<br /><i>David L. Thomas and George F.W. Haenlein</i></p> <p>3.2 Sheep Milk – Composition and Nutrition 210<br /><i>W.L.Wendorff and George F.W. Haenlein</i></p> <p>3.3 Processing of Sheep Milk 222<br /><i>W.L.Wendorff and Samir Kalit</i></p> <p><b>4. Buffalo Milk 261</b></p> <p>4.1 Buffalo Milk Production 261<br /><i>Mian AnjumMurtaza, Ajit J. Pandya, and M.Mohamed H. Khan</i></p> <p>4.2 Buffalo Milk Utilization for Dairy Products 284<br /><i>Mian AnjumMurtaza, Ajit J. Pandya, and M. Mohamed H. Khan</i></p> <p>4.3 Traditional Indian Dairy Products 343<br /><i>Mian AnjumMurtaza, Ajit J. Pandya, George F.W. Haenlein, and M. Mohamed H. Khan</i></p> <p><b>5. Mare Milk 369<br /></b><i>Elisabetta Salimei and Young W. Park</i></p> <p><b>6. CamelMilk 409<br /></b><i>El-Sayed Ibrahim El-Agamy</i></p> <p><b>7. YakMilk 481<br /></b><i>Ying Ma, Shenghua He, and YoungW. Park</i></p> <p><b>8. Zebu-Brahma andMithun Milk 515<br /></b><i>Leorges M. Fonseca</i></p> <p><b>9. ReindeerMilk 535<br /></b><i>Øystein Holand, Halivard Gjøstein, Mauri Nieminen, and George F.W. Haenlein</i></p> <p><b>10. Sow Milk 559<br /></b><i>YoungW. Park</i></p> <p><b>11. OtherMinor Species Milk 579<br /></b><i>B´en´edicte Coud´e</i></p> <p><b>12. Flavor and Sensory Characteristics of Non-Bovine Species Milk and Their Dairy </b><b>Products 595<br /></b><i>Pat Polowsky, B´en´edicte Coud´e, Luis A. Jim´enez-Maroto, Mark Johnson, and Young W. Park</i></p> <p><b>13. Potential Applications of Non-Bovine Mammalian Milk in Infant Nutrition 625<br /></b><i>Shane V. Crowley, Alan L. Kelly, John A. Lucey, and James A. O’Mahony</i></p> <p><b>14. Human Milk 655<br /></b><i>Young W. Park</i></p> <p>Index 681</p>

<p><b> ABOUT THE EDITORS:<br> YOUNG W. PARK, PhD</b> is Senior Professor at the Georgia Small Ruminant Research and Extension Center, Fort Valley State University, Fort Valley, Georgia, and an Emeritus Adjunct Professor in the Department of Food Science and Technology, University of Georgia, Athens, Georgia. <p><b> GEORGE F.W. HAENLEIN, PhD</b> is Emeritus Professor at the Department of Animal and Food Sciences, University of Delaware, Newark, Delaware. <p><b> WILLIAM L. WENDORFF, PhD</b> is Emeritus Professor at the Wisconsin Center for Dairy Research, the University of Wisconsin-Madison, Madison, Wisconsin.

<p><b> THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD </b></p> <p>Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of <i>Milk of Non-Bovine Mammals</i> provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species.</p> <p>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.</p> <p>This book:</p> <ul> <li>Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide</li> <li>Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks</li> <li>Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products</li> <li>Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors</li> <li>Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products.</li> </ul> <p>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 <i>Milk of Non-Bovine Mammals, 2^nd Edition</i> is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.</p>

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