Non-Bovine Milk and Milk Products

 
 
Academic Press
  • 1. Auflage
  • |
  • erschienen am 31. Mai 2016
  • |
  • 286 Seiten
 
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-0-12-803362-3 (ISBN)
 

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
  • Englisch
  • San Diego
  • |
  • USA
Elsevier Science
  • 4,77 MB
978-0-12-803362-3 (9780128033623)
0128033622 (0128033622)
weitere Ausgaben werden ermittelt
  • Front Cover
  • NON-BOVINE MILK AND MILK PRODUCTS
  • Dedication
  • NON-BOVINE MILK AND MILK PRODUCTS
  • Copyright
  • Contents
  • List of Contributors
  • Preface
  • Acknowledgments
  • 1 - Food Security and the Role of Local Communities in Non-cow Milk Production
  • 1. INTRODUCTION
  • 2. THE CONTRIBUTION OF NON-COW MILK TO FOOD SECURITY
  • 2.1 Quantitative Importance of Non-cow Milk
  • 2.2 Qualitative Importance of Non-cow Milk
  • 2.3 Food Security in Remote Areas
  • 3. NON-COW MILK FARMING SYSTEMS
  • 3.1 Dairy Buffalo Farming Systems
  • 3.2 Goat- and Sheep-Farming Systems
  • 3.3 Dairy Camel-Farming Systems
  • 3.4 Equine-Farming Systems
  • 3.5 Yak-Farming Systems
  • 3.6 Other Species
  • 4. STRENGTHS AND WEAKNESSES OF NON-COW MILK
  • 4.1 The Added Value of Non-cow Milk for Local Communities
  • 4.2 The Challenges of Non-cow Milk for Future Development
  • 5. CONCLUSIONS
  • References
  • 2 - Non-cow Milk Production: The Greenhouse-Gas Emissions and Climate Change
  • 1. INTRODUCTION
  • 2. DIVERSITY OF NON-COW SUPPLY CHAINS AND PRODUCTION SYSTEMS
  • 3. CHOICE OF LIFE CYCLE ASSESSMENT (LCA) OF MILK PRODUCTION
  • 3.1 Functional Unit to Express GHG Emission (as Part of LCA)
  • 3.2 System Boundary
  • 3.3 Accounting for Carbon Sequestration
  • 4. OVERVIEW OF GLOBAL EMISSIONS
  • 4.1 Carbon Dioxide
  • 4.2 Methane
  • 4.3 Nitrous Oxide
  • 5. ANALYSIS OF GHG EMISSION FROM SPECIFIC NON-COW MILK SUPPLY CHAINS
  • 5.1 Buffaloes
  • 5.2 Sheep and Goats
  • 5.2.1 Specific Case Studies in Small Ruminants
  • 5.2.1.1 ASSESSMENT OF SOIL CARBON SEQUESTRATION IN LCA: MILK SHEEP FARMING IN BASQUE COUNTRY
  • 5.2.1.2 USE OF BY-PRODUCTS AS ALTERNATIVE FEEDSTUFF FOR DAIRY GOATS TO ALLEVIATE INPUT DEPENDENCE
  • 5.3 Post-farm-Gate Emissions
  • 5.4 Comparison Between Ruminants
  • 6. POTENTIAL IMPACTS OF CLIMATE CHANGE ON NON-COW MILK PRODUCTION: THE HETEROGENEOUS IMPACT OF CLIMATE CHANGE IN DIFFERENT REGIONS
  • 7. CONCLUSIONS
  • References
  • 3 - Husbandry Practices and Animal Health
  • 1. INTRODUCTION
  • 2. HUSBANDRY SYSTEMS
  • 3. MILKING PROCEDURES
  • 4. LACTATION AND DRY PERIOD
  • 5. WEANING
  • 6. REPRODUCTION
  • 7. ANIMAL WELFARE
  • 8. HUMAN-ANIMAL RELATIONSHIP
  • 9. CONCLUSIONS
  • References
  • 4 - Influence of Animal Health, Breed, and Diet on Non-cow Milk Composition
  • 1. INTRODUCTION
  • 2. OUTLINE OF THE MAJOR FEATURES OF NON-COW MILK-PRODUCING ANIMALS
  • 2.1 Goat (Capra Aegagrus Hircus)
  • 2.2 Sheep (Ovis Orientalis Aries)
  • 2.3 Water Buffalo (Bubalus Bubalis)
  • 2.4 Yak (Bos Grunniens)
  • 2.5 Camel (Camelus)
  • 2.6 Donkey (Jenny, Jennet
  • ie, Female Donkey
  • Equus Africanus Asinus)
  • 3. ANIMAL HEALTH, BREED, DIET, AND ENVIRONMENTAL EFFECTS
  • 3.1 General Characteristics of Dairy Species
  • 3.2 Interactions Among Breeds, Environment, and Health
  • 4. MASTITIS
  • 4.1 Effects of Subclinical IMI and End of Lactation on Milk Yield and Quality
  • 4.2 Experimental Models Used to Investigate the Effects of IMI
  • 4.3 Bacteria and the Etiology of Infection
  • 4.4 Use of SCC for Predicting Losses of Milk and Curd Yield
  • 5. PHYSIOLOGICAL AND BIOCHEMICAL BASIS FOR THE EFFECTS OF SUBCLINICAL MASTITIS AND LATE LACTATION ON MILK YIELD AND QUALITY
  • 5.1 Effect of Subclinical Mastitis
  • 5.2 Effect of Late Lactation
  • 6. CONCLUDING REMARKS
  • References
  • 5 - Composition and Properties of Non-cow Milk and Products
  • 1. INTRODUCTION
  • 2. GLOBAL PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF NON-COW MILK
  • 3. GROSS COMPOSITION OF MILK
  • 4. NITROGENOUS COMPOUNDS OF MILK
  • 4.1 Casein
  • 4.2 Milk Serum (Whey) Proteins
  • 4.3 Non-protein Nitrogen
  • 5. MILK CARBOHYDRATES AND OLIGOSACCHARIDES
  • 5.1 Lactose
  • 5.2 Oligosaccharides
  • 6. MILK LIPIDS
  • 7. INDIGENOUS MILK ENZYMES
  • 7.1 Alcaline Phosphatase
  • 7.2 Proteinases
  • 7.3 Milk Lipase
  • 7.4 Lactoperoxidase
  • 7.5 Lysozyme
  • 8. MINERAL COMPOUNDS OF MILK
  • 9. MILK VITAMINS
  • 10. CHEESE AND FERMENTED MILK MADE FROM NON-COW MILK
  • 11. AUTHENTICITY, HAZARDS, AND LEGISLATION
  • 11.1 Identification of Milk Origin in Non-cow Dairy Products
  • 11.2 Other Authenticity Aspects
  • References
  • 6 - The Microbiota of Non-cow Milk and Products
  • 1. INTRODUCTION
  • 2. SHEEP AND GOAT MILK
  • 2.1 Raw Sheep Milk
  • 2.2 Raw Goat Milk
  • 2.3 Cheese and Fermented Milk
  • 3. BUFFALO MILK
  • 3.1 Raw Milk
  • 3.2 Cheeses
  • 4. CAMEL MILK
  • 4.1 Raw Milk
  • 4.2 Fermented Milks, Cheese, and Butter
  • 5. EQUINE MILK
  • 5.1 Raw Milk
  • 5.2 Fermented Milks
  • 6. YAK MILK
  • 6.1 Raw Milk
  • 6.2 Cheese and Fermented Milks
  • 7. HUMAN MILK
  • References
  • 7 - Existing Technologies in Non-cow Milk Processing and Traditional Non-cow Milk Products
  • 1. INTRODUCTION
  • 2. EXISTING TECHNOLOGIES FOR NON-COW FERMENTED MILK
  • 2.1 Technologies for Lactic-Fermented Milk
  • 2.2 Lactic-Alcoholic-Fermented Milk Technologies
  • 2.3 Technologies for Fermented Milk Drinks
  • 2.4 Fermented Milk Concentrates Technologies
  • 3. EXISTING TECHNOLOGIES FOR NON-COW MILK CHEESE
  • 3.1 Coagulants Other Than Bovine Rennet
  • 3.2 Autochthonous Starter Cultures
  • 3.3 Bacteriocin-Producing Lactic Cultures
  • 3.4 Proteases, Peptidases, and Lipases
  • 3.5 Packaging, Coatings, and Surface Treatments
  • 3.6 Freezing of Goat and Sheep Milk, Curd, and Cheese
  • 3.7 Other Dairy Products
  • References
  • 8 - Novel Technologies for Dairy Processing: Applications for Non-cow Milk
  • 1. INTRODUCTION
  • 2. NOVEL TECHNOLOGIES FOR DAIRY PROCESSING: INDUSTRIAL CONSIDERATIONS
  • 3. HIGH-PRESSURE PROCESSING
  • 3.1 Effects of High-Pressure Treatment of Milk Proteins
  • 3.2 Effects of High Pressure on Milk Fat Globules
  • 3.3 Effects of High Pressure on Bacteria in Milk
  • 3.4 Effects of High Pressure on Enzymes in Milk
  • 3.5 High-Pressure Processing in Yogurt Manufacture
  • 3.6 Application of High-Pressure Processing in Cheese Manufacture
  • 3.6.1 Effect of High-Pressure Processing on Rennet Coagulation Properties
  • 3.6.2 Properties of Cheese From High-Pressure-Treated Milk
  • 3.6.3 High-Pressure Treatment of Cheese
  • 3.7 High-Pressure Processing: Industrial Applications for Cow and Non-cow Milk
  • 4. HIGH-PRESSURE HOMOGENIZATION OF MILK
  • 4.1 Effects of High-Pressure Homogenization on Milk Fat Globules
  • 4.2 Effects of High-Pressure Homogenization in Milk Proteins
  • 4.3 Effects of High-Pressure Homogenization on Enzymes in Milk
  • 4.4 Effects of High-Pressure Homogenization on Microorganisms in Milk
  • 4.5 Shelf-Life of High-Pressure Homogenized Milk
  • 4.6 Application on High-Pressure Homogenization in Yogurt Manufacture
  • 4.7 Application of High-Pressure Homogenization in Cheese Manufacture
  • 4.8 High-Pressure Homogenization: Perspectives for Cow and Non-cow Milk
  • 5. ULTRASOUND PROCESSING
  • 5.1 Effects of Ultrasound on Microorganisms in Milk
  • 5.2 Effects of Ultrasound on Milk Fat Globules
  • 5.3 Effects of Ultrasound on Milk Proteins
  • 5.4 Effects of Ultrasound Treatment on Acid-Coagulation Properties
  • 5.5 Ultrasound Treatment: Perspectives for Cow and Non-cow Milk
  • 6. TREATMENT OF MILK AND DAIRY PRODUCTS WITH PULSED ELECTRIC FIELDS
  • 6.1 Effects of Pulsed Electric-Field Treatment on Microorganisms in Milk
  • 6.2 Effects of Pulsed Electric-Field Treatment on Enzymes in Milk
  • 6.3 Effects of Pulsed Electric-Field Treatment of Milk Proteins
  • 6.4 Effects of Pulsed Electric-Field Treatment on Milk Fat Globules
  • 6.5 Effects of Pulsed Electric-Field Treatment on Rennet Coagulation Properties of Milk
  • 6.6 Pulsed Electric-Field Processing of Cow and Non-cow Milk and Dairy Products
  • 7. CONCLUSIONS
  • References
  • 9 - Macro- and Micronutrients in Non-cow Milk and Products and Their Impact on Human Health
  • 1. INTRODUCTION
  • 2. NUTRITIONAL STATUS AND HEALTH
  • 3. NON-COW DAIRY SPECIES
  • 4. NUTRIENTS IN MILK OF DIFFERENT SPECIES
  • 4.1 Macronutrients and Energy
  • 4.1.1 Main Lipid Components
  • 4.1.2 Main Nitrogenous Components
  • 4.2 Micronutrients
  • 4.2.1 Minerals
  • 4.2.2 Vitamins
  • 5. NUTRIENTS IN NON-COW DAIRY PRODUCTS
  • 6. EFFECTS OF NON-COW MILK ON HUMAN HEALTH
  • 6.1 Goat Milk
  • 6.2 Dromedary and Bactrian Camel Milk
  • 6.3 Donkey and Horse Milk
  • 6.4 Yak Milk
  • 7. DAIRY PRODUCTS FROM NON-COW MILK AND EFFECTS ON HUMAN HEALTH
  • 7.1 Fermented Milk
  • 7.2 Fermented Dairy Products
  • 7.2.1 Caprine Yogurt
  • 7.2.2 Ovine Yogurt
  • 7.2.3 Cheese
  • 7.3 Traditional Fermented Dairy Products
  • 7.3.1 Koumiss
  • 7.3.2 Kefir
  • 7.3.3 Dahi
  • 7.3.4 Concentrated Yogurt
  • 7.4 Whey and Whey Powder
  • References
  • Conclusions
  • Index
  • A
  • B
  • C
  • D
  • E
  • F
  • G
  • H
  • I
  • J
  • K
  • L
  • M
  • N
  • O
  • P
  • Q
  • R
  • S
  • T
  • U
  • V
  • W
  • X
  • Y
  • Z
  • Back Cover

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