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