Autorentext
Marlene Bach, Jahrgang 1961, lebte lange nahe der holländischen Grenze. Vor einigen Jahren zog sie zusammen mit ihrem Mann aus beruflichen Gründen nach Heidelberg, genießt dort die Nähe von Odenwald und Pfalz.. Im Emons Verlag erschienen ihre Kriminalromane "Elenas Schweigen", "Kurpfälzer Intrige", "Ab in die Hölle" und "Kurpfalzblues".
Inhalt
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
Sá;ndor Kukovics and Tí;mea Né;meth
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
Fré;dé;ric 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
Benoî;t 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
Lí;gia 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
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