Details

Milk and Dairy Products in Human Nutrition

Production, Composition and Health
1. Aufl.

von: Young W. Park, George F. W. Haenlein
216,99 €
Verlag:	Wiley-Blackwell
Format:	EPUB
Veröffentl.:	09.04.2013
ISBN/EAN:	9781118534205
Sprache:	englisch
Anzahl Seiten:	728

In den Warenkorb

Als Gutschein

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

Titelbeschreibung

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.

Inhaltsverzeichnis

Contributors xxiv Preface xxvii 1 Production Systems around the World 1 Christian F. Gall 1.1 Ecological conditions 1 1.2 Systems 2 1.3 Feed resources 6 1.4 Animal species used for milk production 6 1.5 Breed improvement 12 1.6 Nutrition 14 1.7 Animal health 15 1.8 Reproduction 15 1.9 Rearing of youngstock 17 1.10 Housing 17 1.11 Milking 18 1.12 Milk marketing 18 1.13 Economics of milk production 20 1.14 Criticism of milk production 22 1.15 Dairy development 23 References 24 2 Mammary Secretion and Lactation 31 Young W. Park, Pierre-Guy Marnet, Lucile Yart, and George F.W. Haenlein 2.1 Introduction 31 2.2 Origin and anatomy of mammary glands 32 2.3 Mammogenesis and mammary gland growth 33 2.4 Milk ejection (lactogenesis) and secretion 35 2.5 Maintenance of lactation (galactopoiesis) 36 2.6 Secretion of milk and its constituents 38 2.7 Involution of the mammary gland 40 2.8 Challenges and opportunities in mammary secretion today and tomorrow 41 References 42 3 Milking Procedures and Facilities 46 Pierre-Guy Marnet 3.1 Introduction 46 3.2 Machine milked animals throughout the world 46 3.3 Milking principles 48 3.4 Milking machine components and effects on milk harvesting and quality 49 3.5 Milking practices 59 3.6 Milking management of animals 60 3.7 Conclusions 61 References 61 4 Milk Lipids 65 Michael H. Gordon 4.1 Introduction 65 4.2 Fatty acids 65 4.3 Triacylglycerols 67 4.4 Polar lipids: phospholipids and cholesterol 68 4.5 Conjugated linoleic acids 68 4.6 Genetic influences on milk fat concentrations and fatty acid profiles 70 4.7 Influence of feeds, feeding regimes, pasture and stage of lactation on milk lipids and their levels 71 4.8 Digestion of milk fat 72 4.9 Nutritional effects of milk fatty acids 72 4.10 Evidence for effects of milk fat on CVD from prospective cohort studies 74 4.11 Evidence about the effects of dairy products on non-lipid risk factors 75 4.12 Conclusion 75 References 75 5 Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen 80 Sándor Kukovics and Tímea Németh 5.1 Milk proteins 80 5.2 The major milk proteins 81 5.3 The polymorphisms of milk proteins 86 5.4 Milk protein variants and human nutrition: the human benefit 97 5.5 The minor proteins 99 5.6 Non-protein nitrogen 101 References 103 6 Milk Protein Allergy 111 Melanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert, and Steve L. Taylor 6.1 Introduction 111 6.2 IgE-mediated food allergy 111 6.3 Delayed food allergies 116 6.4 Cows’ milk allergy 116 6.5 Cross-reactivity with milk from other species 120 6.6 Effects of processing on allergenicity 121 6.7 Other mechanisms 123 References 124 7 Milk Carbohydrates and Oligosaccharides 129 Alessandra Crisà 7.1 Introduction 129 7.2 Lactose and minor sugar 129 7.3 Oligosaccharides 134 7.4 Carbohydrates as prebiotics in the gastrointestinal tract 138 7.5 Other oligosaccharide functions 139 7.6 Genetics of carbohydrate metabolism during lactation 140 References 141 8 Milk Bioactive Proteins and Peptides 148 Hannu J. Korhonen and Pertti Marnila 8.1 Introduction 148 8.2 Caseins 149 8.3 Whey proteins 149 8.4 Bioactive peptides 158 8.5 Other minor proteins 163 8.6 Conclusions 163 References 164 9 Milk Minerals, Trace Elements, and Macroelements 172 Frédéric Gaucheron 9.1 Introduction 172 9.2 Macroelements in milk and dairy products from the cow 172 9.3 Trace elements in milk and dairy products from the cow 182 9.4 Minerals in milk and dairy products of other species 188 9.5 Conclusion 191 References 191 10 Vitamins in Milks 200 Benoît Graulet, Bruno Martin, Claire Agabriel and Christiane L. Girard 10.1 Introduction 200 10.2 Availability of vitamins in milk in relation to human health 201 10.3 Animal and nutritional factors modulating vitamin content in bovine milk 212 10.4 Vitamin content in cheeses 214 10.5 Conclusions 215 References 215 11 Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids 220 Lígia R. Rodrigues 11.1 Introduction 220 11.2 Milk minor constituents 221 11.3 Milk enzymes 227 11.4 Milk hormones and growth factors 233 11.5 Milk organic acids 237 11.6 Future perspectives and concerns 238 References 239 12 Lactose Intolerance 246 Salam A. Ibrahim and Rabin Gyawali 12.1 Introduction 246 12.2 Conclusions 256 References 256 13 Milk Quality Standards and Controls 261 Young W. Park, Marzia Albenzio, Agostino Sevi, and George F.W. Haenlein 13.1 Introduction 261 13.2 General principles for production of quality milk 262 13.3 Regulatory standards of quality milk and dairy products for different species 262 13.4 Quality control principles for milk production on dairy farms 264 13.5 HACCP plans and hazard components in the production of quality dairy products 265 13.6 Recommended control systems for production of quality milk products 271 13.7 Etiology of mastitis and milk hygiene 272 13.8 Cell types and composition of milk in response to mammary gland inflammation 273 13.9 Flow cytometric method for leukocyte differential count 275 13.10 Factors affecting milk composition and yield in relation to milk quality 277 13.11 Factors affecting quality of raw milk before and after milking 281 13.12 Pasteurization and post-pasteurization treatments for production of quality milk 282 References 284 14 Sanitary Procedures, Heat Treatments and Packaging 288 Golfo Moatsou 14.1 Introduction 288 14.2 Sanitary aspects related to raw milk 288 14.3 Strategies for producing heat-treated milk for human consumption 293 14.4 Effects of heat treatments on milk 298 14.5 Conclusions 305 References 305 15 Sensory and Flavor Characteristics of Milk 310 Irma V. Wolf, Carina V. Bergamini, Maria C. Perotti, and Erica R. Hynes 15.1 Introduction 310 15.2 Significance of flavor and off-flavor on milk quality: sensory and instrumental methods 311 15.3 Milk from ruminant species 312 15.4 Milk from monogastric species 328 References 329 16 Fermented Milk and Yogurt 338 Sae-Hun Kim and Sejong Oh 16.1 General aspects of fermented milk 338 16.2 Standards and regulations 343 16.3 Health benefits of fermented milk products 346 16.4 Future aspects 353 References 353 17 Cheese Science and Technology 357 Patrick F. Fox and Timothy P. Guinee 17.1 Introduction 357 17.2 Selection and treatment of milk 357 17.3 Conversion of milk to cheese curd 361 17.4 Post-coagulation operations 365 17.5 Membrane processing in cheese technology 371 17.6 Ripening 372 17.7 Factors that affect the quality of cheese 375 17.8 Cheese flavour 377 17.9 Cheese texture 377 17.10 Processed cheese products 378 17.11 Cheese as a food ingredient 380 17.12 Cheese production and consumption 381 17.13 Classification of cheese 381 17.14 Cheese as a source of nutrients 383 17.15 Conclusions 385 References 386 18 Butter, Ghee, and Cream Products 390 Hae-Soo Kwak, Palanivel Ganesan, and Mohammad Al Mijan 18.1 Introduction 390 18.2 Manufacture of butter, ghee, and cream products 391 18.3 Nutritive values of butter, ghee, and cream 394 18.4 Human health benefit components in butter, ghee, and cream 397 18.5 Conjugated linoleic acid 400 18.6 Short- and medium-chain fatty acids 404 18.7 New approach on cholesterol removal in butter, ghee, and cream 404 18.8 Conclusion 405 References 405 19 Condensed and Powdered Milk 412 Pierre Schuck 19.1 Introduction 412 19.2 World dairy powder situation 412 19.3 Overview of operations 413 19.4 Properties of dehydrated products 425 References 432 20 Frozen Dairy Foods 435 Arun Kilara and Ramesh C. Chandan 20.1 Introduction 435 20.2 Technology essentials 435 20.3 Nutritional profile of ice cream 448 References 456 21 Nutritional Formulae for Infants and Young Children 458 Séamus McSweeney, Jonathan O’Regan and Dan O’Callaghan 21.1 Introduction 458 21.2 History of infant formula 458 21.3 Classification and regulation of formulae for infants and young children 459 21.4 Safety and quality 459 21.5 Product range and formulation 459 21.6 Processing and manufacture of formulae for infants and young children 471 21.7 Packaging of formulae for infants and young children 473 21.8 Future developments 473 References 473 22 Whey and Whey Products 477 Sanjeev Anand, Som Nath Khanal, and Chenchaiah Marella 22.1 Introduction 477 22.2 Sources and types of whey 477 22.3 Whey production and utilization 480 22.4 Major commercialized whey products 480 22.5 Nutritional value of whey components 487 22.6 Future prospects for dietary applications of whey 492 References 492 23 Goat Milk 498 George Zervas and Eleni Tsiplakou 23.1 Introduction 498 23.2 Composition of goat milk 499 23.3 Effects of feeding and management on goat milk composition 502 23.4 The contribution of goat milk to human nutrition and health 504 23.5 Conclusions 512 References 512 24 Buffalo Milk 519 Sarfraz Ahmad 24.1 Introduction 519 24.2 Major milk constituents and their nutritional importance 522 24.3 Nutritional and health benefits of buffalo milk and its products 538 24.4 Conclusions 545 References 546 25 Sheep Milk 554 Miguel Angel de la Fuente, Mercedes Ramos, Isidra Recio and Manuela Juárez 25.1 Introduction 554 25.2 Lipids 555 25.3 Proteins and their biological functions 561 25.4 Carbohydrates 567 25.5 Minerals 568 25.6 Vitamins 569 25.7 Sheep milk products 569 References 570 26 Camel Milk 578 Kenji Fukuda 26.1 Introduction 578 26.2 Camel milk production and utilization worldwide 579 26.3 Camel milk components and their nutritional aspects 582 26.4 Milk allergy 586 26.5 Health-beneficial microorganisms in camel milk and its products 587 References 589 27 Horse and Donkey Milk 594 Elisabetta Salimei and Francesco Fantuz 27.1 Introduction 594 27.2 Worldwide horse and donkey distribution and milk production 594 27.3 Gross composition and physical properties of horse and donkey milk 596 27.4 Nitrogen fraction of horse and donkey milk 598 27.5 Fat and lipid fractions in horse and donkey milk 601 27.6 Lactose and other carbohydrates in horse and donkey milk 602 27.7 Minerals and vitamins in horse and donkey milk 603 27.8 Bioactive compounds 603 27.9 Horse and donkey milk in the human diet and well-being 605 27.10 Conclusions 608 References 609 28 Sow Milk 614 Sung Woo Kim 28.1 Introduction 614 28.2 Porcine mammary gland 614 28.3 Porcine colostrum and milk 621 28.4 Dietary manipulations that affect milk production and composition 622 28.5 Sow milk in human nutrition research 623 28.6 Summary 623 References 623 29 Yak Milk 627 Ying Ma, Shenghua He, and Haimei Li 29.1 Introduction 627 29.2 Basic composition 627 29.3 Physical characteristics 629 29.4 Proteins 630 29.5 Lipids 638 29.6 Minerals 640 29.7 Vitamins 640 References 641 30 Other Minor Species Milk (Reindeer, Caribou, Musk Ox, Llama, Alpaca, Moose, Elk, and Others) 644 Young W. Park and George F.W. Haenlein 30.1 Introduction 644 30.2 General aspects of milk of minor species 644 30.3 Production, composition, and utilization of milk from minor dairy species 645 References 656 31 Human Milk 659 Duarte P.M. Torres and Young W. Park 31.1 Introduction 659 31.2 Human milk feeding and its practice 660 31.3 Production of human milk 661 31.4 Composition of human milk 661 31.5 Infant formulae and alternative feeding 672 References 673 Index 679 A color plate section falls between pages 52 and 53

Autorenportrait

Professor Young W. Park, Georgia Small Ruminant Research and Extension Center, Fort Valley State University, Georgia and Adjunct Professor, Department of Food Science and Technology, University of Georgia, Athens, Georgia Professor George F.W. Haenlein, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware