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Informationen zum Autor 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 Klappentext 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. Zusammenfassung Milk is nature s most complete food, and dairy products are considered to be the most nutritious foods of all. 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 a...
