Handbook of Milk of Non-Bovine Mammals
January 2006, Wiley-Blackwell
In developing and under-developed counties, the secondary dairy species play a crucial role in supplying the food and nutritional needs of the people in those regions. Due to the unavailability of cow milk and the low consumption of meat, the milks of minor species such as goat, buffalo, sheep, and camel are critical daily food sources of protein, phosphate and calcium. Furthermore, because of important and inherent hypoallergenic properties, milks of certain species such as goat milk have been recommended as substitutes in diets for those with cow milk allergies.
Editors Park and Haenlein have assembled dairy and nutrition experts from around the world to contribute to the Handbook of Milk of Non-Bovine Mammals. Secondary dairy species addressed are the goat, sheep, buffalo, mare, camel, yak, deer (reindeer), sow, llama, alpaca, moose, musk ox, caribou, ass, elk, pinniped, polar bear and human. The book comprehensively covers the most important aspects of milk production including: trends and methods of raw milk production in different regions; compositional, nutritional, therapeutic, physico-chemical, and microbiological characteristics of the milks; processing technology; and types, distribution and consumption of the manufactured products from minor species milks. Of special note is coverage comparing specific human health attributes of milk from the various species, including nutritional, allergenic, immunological, and cultural factors. Because secondary dairy species have such a significant impact on human well-being and survival in many parts of the world, the Handbook of Milk of Non-Bovine Mammals is an essential reference book of leading-edge information for dairy scientists, nutritionists, food chemists, allergy specialists, health professionals, and allied professionals.
1 Overview of milk of non-bovine mammals.
2 Goat milk.
2.1 Production of goat milk.
2.2 Goat milk - chemistry and nutrition.
2.3 Goat milk products : types of products, manufacturing technology, chemical composition, and marketing.
2.4 Flavor characteristics of goat milk and other minor species milk products.
2.5 Therapeutic and hypoallergenic values of goat milk and implication of food allergy.
3 Sheep milk.
4 Buffalo milk.
4.1 Buffalo milk production.
4.2 Buffalo milk utilization for dairy products.
4.3 Traditional Indian dairy products.
5 Mare milk.
6 Camel milk.
7 Yak milk.
8 Reindeer milk.
9 Sow milk.
10 Llama milk.
11 Minor species milk.
12 Human milk.
GEORGE F.W. HAENLEIN, Ph.D. is professor and dairy specialist in the Department of Animal & Food Science at the University of Delaware, Newark, DE.
* Secondary dairy species addressed are the goat, sheep, buffalo, mare, camel, yak, deer (reindeer), sow, llama, alpaca, and human.
* Comprehensively covers the most important aspects of milk production
* Contains coverage comparing specific human health attributes of milk from the various species, including nutritional, allergenic, immunological, and cultural factors
* An essential reference book of leading-edge information for dairy scientists, nutritionists, food chemists, allergy specialists, health professionals, and allied professionals.
—Professor Christian Gall, Emeritus Professor, Animal Breeding in the Tropics and Subtropics, University Hohenheim, Stuttgart-Hohenheim, Germany
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