Milk and Dairy Products in Human Nutrition Production, Composition and Health
, by Park, Young W.; Haenlein, George F. W.
- ISBN: 9780470674185 | 0470674180
- Cover: Hardcover
- Copyright: 6/10/2013
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.
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
Contributors
Preface
1 Production Systems around the World
Christian F. Gall
1.1 Ecological conditions
1.2 Systems
1.2.1 Small-scale milk production
1.2.2 Specialised milk production in large commercial dairies
1.2.3 Dairy ranching
1.2.4 Urban dairies
1.2.5 Pastoralists
1.3 Feed resources
1.4 Animal species used for milk production
1.4.1 Cattle
1.4.1.1 Milk yield
1.4.1.2 Milk composition
1.4.1.3 Milk production in the tropics
1.4.2 Sheep and goats
1.4.3 Buffalo
1.4.4 Camel
1.4.5 Mare
1.4.6 Yak
1.4.7 Reindeer
1.5 Breed improvement
1.5.1 Pure breeding
1.5.2 Artificial insemination
1.5.3 Embryo transfer
1.5.4 Genomic selection
1.5.5 Crossbreeding
1.6 Nutrition
1.7 Animal health
1.8 Reproduction
1.9 Rearing of youngstock
1.10 Housing
1.11 Milking
1.12 Milk marketing
1.12.1 Marketing by smallholders
1.12.2 Milk collection
1.12.3 Producer organisations
1.13 Economics of milk production
1.13.1 Productivity
1.13.2 Longevity and lifetime production
1.14 Criticism of milk production
1.14.1 Resource use
1.14.2 Impact on the environment
1.15 Dairy development
References
2 Mammary Secretion and Lactation
Young W. Park, Pierre-Guy Marnet, Lucile Yart, and George F.W. Haenlein
2.1 Introduction
2.2 Origin and anatomy of mammary glands
2.2.1 Types of mammalian species and mammary glands
2.2.2 Anatomy of mammary glands of domestic animals
2.3 Mammogenesis and mammary gland growth
2.4 Milk ejection (lactogenesis) and secretion
2.5 Maintenance of lactation (galactopoiesis)
2.6 Secretion of milk and its constituents
2.6.1 Types of milk secretion
2.6.2 Milk secretion process
2.6.3 Comparative composition of blood and milk nutrients
2.7 Involution of the mammary gland
2.8 Challenges and opportunities in mammary secretion today and tomorrow
References
3 Milking Procedures and Facilities
Pierre-Guy Marnet
3.1 Introduction
3.2 Machine milked animals throughout the world
3.3 Milking principles
3.4 Milking machine components and effects on milk harvesting and quality
3.4.1 Vacuum system
3.4.2 Pulsation system
3.4.3 Mechanical effect of machine milking on milk quality
3.4.3.1 Specific action of cluster and liners
3.4.3.2 Specific action at the milk pump level
3.4.4 Optional components
3.4.5 Milking parlors and milking stalls
3.4.6 Storing and cooling devices
3.4.7 Cleaning systems
3.4.8 New kinds of materials and sensing devices for better milk quality
3.5 Milking practices
3.6 Milking management of animals
3.6.1 Lowering milking frequency
3.6.2 Increasing milking frequency (three milkings and more per day)
3.7 Conclusions
References
4 Milk Lipids
Michael H. Gordon
4.1 Introduction
4.2 Fatty acids
4.3 Triacylglycerols
4.4 Polar lipids: phospholipids and cholesterol
4.5 Conjugated linoleic acids
4.6 Genetic influences on milk fat concentrations and fatty acid profiles
4.7 Influence of feeds, feeding regimes, pasture and stage of lactation on milk lipids and their levels
4.8 Digestion of milk fat
4.9 Nutritional effects of milk fatty acids
4.10 Evidence for effects of milk fat on CVD from prospective cohort studies
4.11 Evidence about the effects of dairy products on non-lipid risk factors
4.12 Conclusion
References
5 Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen
Sándor Kukovics and Tímea Németh
5.1 Milk proteins
5.1.1 Factors affecting the protein content of the milk
5.2 The major milk proteins
5.2.1 Caseins
5.2.1.1 ás1-Casein
5.2.1.2 ás2-Casein
5.2.1.3 â-Casein
5.2.1.4 ê-Casein
5.2.1.5 The question of casein structure
5.2.1.6 The importance of casein structure
5.2.2 Whey (serum) proteins
5.2.2.1 á-Lactalbumin
5.2.2.2 â-Lactoglobulin
5.3 The polymorphisms of milk proteins
5.3.1 The presence of polymorphisms in cattle populations
5.3.2 Effects on milk production
5.3.3 Effects on milk composition
5.3.4 Interactions
5.3.5 Effects on cheesemaking properties
5.3.5.1 â-Lactoglobulin
5.3.5.2 ê-Casein
5.3.5.3 â-Casein
5.4 Milk protein variants and human nutrition: the human benefit
5.4.1 Hypoallergenic milk
5.4.2 Biopeptides
5.5 The minor proteins
5.5.1 Lactoferrin
5.5.2 Serum albumin (bovine serum albumin)
5.5.3 Immunoglobulins
5.5.4 Hormones
5.5.5 Growth factors
5.5.6 Milk enzymes
5.5.6.1 Lysozyme
5.5.6.2 Lactoperoxidase
5.5.7 Metal-binding proteins
5.5.8 Vitamin-binding proteins
5.5.9 Glycoproteins
5.5.10 Lactollin
5.5.11 â2-Microglobulin
5.5.12 Osteopontin
5.5.13 Proteose peptone
5.5.14 Milk fat globule membrane proteins
5.6 Non-protein nitrogen
5.6.1 Urea
References
6 Milk Protein Allergy
Melanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert, and Steve L. Taylor
6.1 Introduction
6.2 IgE-mediated food allergy
6.2.1 Mechanism
6.2.2 Commonly allergenic foods
6.2.3 Sensitization and its prevention
6.2.4 Diagnosis of food allergies
6.2.5 Prevention and treatment of food allergy
6.2.6 Cows’ milk and avoidance diets
6.3 Delayed food allergies
6.4 Cows’ milk allergy
6.4.1 Whey proteins
6.4.1.1 â-Lactoglobulin
6.4.1.2 á-Lactalbumin
6.4.1.3 Minor whey proteins
6.4.2 Caseins
6.5 Cross-reactivity with milk from other species
6.6 Effects of processing on allergenicity
6.7 Other mechanisms
References
7 Milk Carbohydrates and Oligosaccharides
Alessandra Crisà
7.1 Introduction
7.2 Lactose and minor sugar
7.2.1 Composition and concentration of carbohydrate in milk and dairy products of different species
7.3 Oligosaccharides
7.3.1 Purification and characterization of oligosaccharides from milk
7.3.2 Methods for structural analysis
7.3.3 Composition and concentration of oligosaccharides in milk of different species
7.4 Carbohydrates as prebiotics in the gastrointestinal tract
7.5 Other oligosaccharide functions
7.6 Genetics of carbohydrate metabolism during lactation
References
8 Milk Bioactive Proteins and Peptides
Hannu J. Korhonen and Pertti Marnila
8.1 Introduction
8.2 Caseins
8.3 Whey proteins
8.3.1 á-Lactalbumin
8.3.2 â-Lactoglobulin
8.3.3 Glycomacropeptide
8.3.4 Lactoferrin
8.3.4.1 Antimicrobial effects
8.3.4.2 Immunological effects and cancer prevention
8.3.4.3 Applications and safety aspects
8.3.5 Lactoperoxidase and lysozyme
8.3.5.1 Lactoperoxidase
8.3.5.2 Lysozyme
8.3.6 Growth factors and cytokines
8.3.7 Immunoglobulins
8.3.7.1 Functions of immunoglobulins
8.3.7.2 Immunoglobulins and immune milk preparations
8.4 Bioactive peptides
8.4.1 Production systems
8.4.2 Functionality
8.4.2.1 Antihypertensive
8.4.2.2 Antimicrobial
8.4.2.3 Immunomodulatory
8.4.2.4 Mineral binding
8.4.3 Occurrence in dairy products
8.4.4 Applications
8.5 Other minor proteins
8.6 Conclusions
References
9 Milk Minerals, Trace Elements, and Macroelements
Frédéric Gaucheron
9.1 Introduction
9.2 Macroelements in milk and dairy products from the cow
9.2.1 Calcium (Ca)
9.2.1.1 Calcium in the human organism and biological roles
9.2.1.2 Contents and chemical forms of Ca in milk and dairy products
9.2.1.3 Dairy contribution to the total Ca intake and Ca absorption
9.2.1.4 Physiological roles of Ca from milk and dairy products
9.2.1.5 Calcium supplementation of dairy products
9.2.2 Phosphorus (P)
9.2.2.1 Phosphorus in the human organism and biological roles
9.2.2.2 Contents and chemical forms of P in milk and dairy products
9.2.2.3 Dairy contribution to the total P intake and P absorption
9.2.3 Magnesium (Mg)
9.2.3.1 Magnesium in the human organism and biological roles
9.2.3.2 Contents and chemical forms of Mg in milk and dairy products
9.2.3.3 Dairy contribution to the total Mg intake and Mg absorption
9.2.4 Sodium (Na), chloride (Cl), and potassium (K)
9.2.4.1 Sodium, chloride, and potassium in the human organism and biological roles
9.2.4.2 Contents and chemical forms of Na, Cl, and K in milk and dairy products
9.2.4.3 Dairy contribution to the total Na, Cl, and K intakes and Na, Cl, and K absorptions
9.3 Trace elements in milk and dairy products from the cow
9.3.1 Iron (Fe)
9.3.1.1 Iron in the human organism and biological roles
9.3.1.2 Contents and chemical forms of Fe in milk and dairy products
9.3.1.3 Dairy contribution to the total Fe intake and Fe absorption
9.3.1.4 Iron supplementation of dairy products
9.3.2 Copper (Cu)
9.3.2.1 Copper in the human organism and biological roles
9.3.2.2 Contents and chemical forms of Cu in milk and dairy products
9.3.2.3 Dairy contribution to the total Cu intake and Cu absorption
9.3.3 Zinc (Zn)
9.3.3.1 Zinc in the human organism and biological roles
9.3.3.2 Contents and chemical forms of Zn in milk and dairy products
9.3.3.3 Dairy contribution to the total Zn intake and Zn absorption
9.3.4 Selenium (Se)
9.3.4.1 Selenium in the human organism and biological roles
9.3.4.2 Contents and chemical forms of Se in milk and dairy products
9.3.4.3 Dairy contribution to the total Se intake
9.3.4.4 Selenium supplementation of dairy products
9.3.5 The other trace elements in milk and dairy products from the cow
9.3.5.1 Manganese (Mn)
9.3.5.2 Iodine (I)
9.3.5.3 Fluoride (F)
9.3.5.4 Chromium (Cr)
9.3.5.5 Lead (Pb) and cadmium (Cd)
9.3.5.6 Cobalt (Co)
9.3.5.7 Molybdenum (Mo)
9.3.5.8 Arsenic (As)
9.3.5.9 Nickel (Ni)
9.3.5.10 Silicon (Si)
9.3.5.11 Boron (B)
9.4 Minerals in milk and dairy products of other species
9.4.1 Sheep
9.4.2 Goat
9.4.3 Buffalo
9.4.4 Yak
9.4.5 Camel
9.4.6 Mare
9.5 Conclusion
References
10 Vitamins in Milks
Benoît Graulet, Bruno Martin, Claire Agabriel and Christiane L. Girard
10.1 Introduction
10.2 Availability of vitamins in milk in relation to human health
10.2.1 Fat-soluble vitamins
10.2.1.1 Vitamin A
10.2.1.2 Vitamin D
10.2.1.3 Vitamin E
10.2.1.4 Vitamin K
10.2.2 Water-soluble vitamins
10.2.2.1 B-complex vitamins
10.2.2.2 Vitamin C
10.2.3 Differences in milk vitamin content between bovine and other dairy species
10.3 Animal and nutritional factors modulating vitamin content in bovine milk
10.3.1 Effects of feeding practices on vitamin concentrations in milk
10.3.2 Non-dietary factors affecting milk concentrations of vitamins
10.4 Vitamin content in cheeses
10.5 Conclusions
References
11 Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids
Lígia R. Rodrigues
11.1 Introduction
11.2 Milk minor constituents
11.2.1 Salts and minerals
11.2.2 Vitamins
11.2.3 Immune components
11.2.4 Bioactive peptides
11.2.5 Polyamines
11.2.6 Nucleotides
11.2.7 Proteose peptones
11.2.8 Branched-chain amino acids and other amino acids
11.2.9 Taurine
11.2.10 Glutathione
11.3 Milk enzymes
11.3.1 Lactoperoxidase
11.3.2 Catalase
11.3.3 Xanthine oxidoreductase
11.3.4 Proteinases
11.3.4.1 Plasmin
11.3.4.2 Cathepsin D
11.3.5 Lipases and esterases
11.3.6 Amylase
11.3.7 Alkaline phosphatase
11.3.8 Acid phosphatase
11.3.9 Ribonuclease
11.3.10 N-Acetyl-â-d-glucosaminidase
11.3.11 Lysozyme
11.3.12 ã-Glutamyl transferase
11.3.13 Superoxide dismutase
11.3.14 Sulfhydryl oxidase
11.3.15 Aldolase
11.3.16 Glutathione peroxidase
11.4 Milk hormones and growth factors
11.4.1 Hormones
11.4.1.1 Gonadal hormones
11.4.1.2 Adrenal gland hormones
11.4.1.3 Pituitary hormones
11.4.1.4 Hypothalamic hormones
11.4.1.5 Other hormones
11.4.2 Growth factors
11.5 Milk organic acids
11.6 Future perspectives and concerns
References
12 Lactose Intolerance
Salam A. Ibrahim and Rabin Gyawali
12.1 Introduction
12.1.1 Lactose and lactase
12.1.2 Types of lactose intolerance
12.1.3 Symptoms of lactose intolerance
12.1.4 Methods to quantify lactose maldigestion
12.1.4.1 Direct measurements
12.1.4.2 Indirect measurements
12.1.5 Prevalence, age, gender, and genetics
12.1.6 Non-probiotic dietary approach to alleviate lactose intolerance
12.1.7 Intestinal microflora, fermentation, and fermented foods
12.1.8 Use of probiotics to alleviate lactose intolerance
12.2 Conclusions
References
13 Milk Quality Standards and Controls
Young W. Park, Marzia Albenzio, Agostino Sevi, and George F.W. Haenlein
13.1 Introduction
13.2 General principles for production of quality milk
13.3 Regulatory standards of quality milk and dairy products for different species
13.4 Quality control principles for milk production on dairy farms
13.5 HACCP plans and hazard components in the production of quality dairy products
13.6 Recommended control systems for production of quality milk products
13.7 Etiology of mastitis and milk hygiene
13.8 Cell types and composition of milk in response to mammary gland inflammation
13.9 Flow cytometric method for leukocyte differential count
13.10 Factors affecting milk composition and yield in relation to milk quality
13.10.1 Diet
13.10.2 Breed
13.10.3 Stage of lactation
13.10.4 Season
13.10.5 Environmental temperature
13.10.6 Ventilation
13.10.7 Milking machine
13.10.8 Stocking density
13.10.9 Diseases
13.10.10 Colostrum
13.10.11 Others
13.11 Factors affecting quality of raw milk before and after milking
13.11.1 Factors affecting quality of raw milk before and during milking
13.11.2 Factors affecting quality of raw milk after milking
13.12 Pasteurization and post-pasteurization treatments for production of quality milk
13.12.1 Pasteurization
13.12.2 Vat pasteurization
13.12.3 Post-pasteurization contamination
References
14 Sanitary Procedures, Heat Treatments and Packaging
Golfo Moatsou
14.1 Introduction
14.2 Sanitary aspects related to raw milk
14.2.1 Important microbiological aspects
14.2.2 Pathogenic microorganisms
14.2.3 Psychrotrophic microorganisms
14.2.4 Non-microbial contaminants in milk
14.2.5 Handling of raw milk: measures for controlling its keeping quality prior to processing
14.2.5.1 Biofilm control
14.2.5.2 Cooling and thermisation
14.2.5.3 Lactoperoxidase system
14.2.5.4 Carbon dioxide addition
14.2.5.5 Centrifugation, clarification and bactofugation
14.2.5.6 Microfiltration
14.3 Strategies for producing heat-treated milk for human consumption
14.3.1 Pasteurisation
14.3.2 UHT treatment
14.3.3 Extended shelf-life technology
14.3.4 Types of heat treatment
14.3.5 Packaging
14.4 Effects of heat treatments on milk
14.4.1 Effect on milk constituents
14.4.1.1 Proteins
14.4.1.2 Enzymes
14.4.1.3 Vitamins
14.4.2 Formation of new substances
14.4.2.1 Isomerisation of lactose to lactulose
14.4.2.2 Maillard reaction products
14.4.3 Others
14.5 Conclusions
References
15 Sensory and Flavor Characteristics of Milk
Irma V. Wolf, Carina V. Bergamini, Maria C. Perotti, and Erica R. Hynes
15.1 Introduction
15.2 Significance of flavor and off-flavor on milk quality: sensory and instrumental methods
15.3 Milk from ruminant species
15.3.1 Volatile profile and sensory characteristics of fresh milk
15.3.2 Variations in flavor of fresh milk from ruminant species
15.3.2.1 Variations in milk flavor associated with farm management
15.3.2.2 Variations in milk flavor associated with factory management
15.3.3 Volatile profile and sensory characteristics of heat-treated milk
15.3.3.1 Ultrapasteurized milk and ultra-high-temperature treated milk
15.3.3.2 Milk powder, sterilized, and concentrated milk
15.3.3.3 Infant formula
15.3.4 Variations in flavor of heat-treated milk
15.3.4.1 Ultrapasteurized milk and ultra-high-temperature treated milk
15.3.4.2 Milk powder, sterilized, and concentrated milk
15.3.4.3 Infant formula
15.3.5 Volatile profile and sensory characteristics of non-thermally treated milk
15.3.5.1 Microfiltration
15.3.5.2 Ultrasound
15.3.5.3 Pulsed electric field
15.3.5.4 Microwave
15.3.5.5 High hydrostatic pressure
15.3.5.6 Ultra-high-pressure homogenization
15.4 Milk from monogastric species
References
16 Fermented Milk and Yogurt
Sae-Hun Kim and Sejong Oh
16.1 General aspects of fermented milk
16.1.1 Yogurts
16.1.1.1 Types of yogurt
16.1.1.2 Production and consumption
16.1.1.3 Recent new product trends
16.1.2 Other fermented bovine milk products
16.1.2.1 Cultured buttermilk
16.1.2.2 Cultured cream
16.1.2.3 Acidophilus milk
16.1.2.4 Kefir
16.1.2.5 Other fermented milk products
16.1.3 Fermented milk and yogurt products from other dairy species
16.1.3.1 Fermented goat milk products
16.1.3.2 Fermented sheep milk products
16.1.3.3 Fermented buffalo milk products
16.1.3.4 Fermented mare milk products
16.2 Standards and regulations
16.2.1 International Codex Standard
16.2.1.1 Description
16.2.1.2 Composition
16.2.2 USA, Australia and New Zealand, and Europe
16.2.2.1 Description
16.2.2.2 Composition
16.2.3 China
16.2.3.1 Description
16.2.3.2 Composition
16.2.4 Japan
16.2.4.1 Description
16.2.4.2 Composition
16.2.5 Korea
16.2.5.1 Description
16.2.5.2 Composition
16.3 Health benefits of fermented milk products
16.3.1 Nutritional benefits
16.3.2 Diarrheal disease
16.3.3 Immune regulation
16.3.4 Prevention of osteoporosis
16.3.5 Cholesterol reduction
16.3.6 Cancer prevention
16.4 Future aspects
References
17 Cheese Science and Technology
Patrick F. Fox and Timothy P. Guinee
17.1 Introduction
17.2 Selection and treatment of milk
17.2.1 Milk of different species
17.2.2 Standardisation of milk composition
17.2.3 Heat treatment of milk
17.2.4 Cheese colour
17.3 Conversion of milk to cheese curd
17.3.1 Acidification and starter cultures
17.3.2 Secondary cultures
17.3.3 Coagulation
17.3.4 Rennet-coagulated cheeses
17.4 Post-coagulation operations
17.4.1 Cutting the gel
17.4.2 Cooking the curds
17.4.3 Syneresis
17.4.4 Draining the curd
17.4.5 Cheddaring of the curd
17.4.6 Curd washing
17.4.7 Moulding and pressing
17.4.8 Salting
17.4.8.1 Nutritional significance of salt in cheese
17.4.9 Packaging
17.5 Membrane processing in cheese technology
17.6 Ripening
17.6.1 Ripening agents
17.6.2 Ripening reactions
17.6.2.1 Glycolysis and related events
17.6.2.2 Lipolysis
17.6.2.3 Proteolysis
17.6.3 Accelerated ripening of cheese
17.7 Factors that affect the quality of cheese
17.8 Cheese flavour
17.9 Cheese texture
17.9.1 Measurement of cheese texture
17.9.2 Textural characteristics of different cheeses
17.9.3 Texture at the macrostructural level
17.10 Processed cheese products
17.10.1 Principles of manufacture
17.10.2 Uses and characteristics of PCPs
17.10.3 Cheese analogues
17.11 Cheese as a food ingredient
17.12 Cheese production and consumption
17.13 Classification of cheese
17.14 Cheese as a source of nutrients
17.14.1 Fat in cheese
17.14.2 Protein in cheese
17.14.3 Lactose
17.14.4 Inorganic elements
17.14.5 Vitamins
17.15 Conclusions
References
18 Butter, Ghee, and Cream Products
Hae-Soo Kwak, Palanivel Ganesan, and Mohammad Al Mijan
18.1 Introduction
18.2 Manufacture of butter, ghee, and cream products
18.2.1 Butter
18.2.2 Ghee
18.2.3 Cream
18.2.3.1 Coffee cream
18.2.3.2 Cultured cream
18.2.3.3 Whipping cream
18.3 Nutritive values of butter, ghee, and cream
18.3.1 Butter
18.3.2 Ghee
18.3.3 Cream
18.4 Human health benefit components in butter, ghee, and cream
18.4.1 Milk fat globule membrane
18.4.2 Health benefits of MFGM polar lipids
18.4.3 Sphingolipids: anticholesterol effect and heart disease
18.4.4 Sphingolipids and cancer
18.4.5 Sphingolipids: bactericidal effect
18.4.6 Sphingolipids: effects on diabetes mellitus and Alzheimer disease
18.4.7 Sphingolipids and multiple sclerosis
18.4.8 Phospholipids
18.4.9 Protein fractions of MFGM
18.4.9.1 Anticancer effects
18.4.9.2 MFGM proteins, autism, and multiple sclerosis
18.4.9.3 Antibacterial and antiadhesive effects of MFGM proteins
18.5 Conjugated linoleic acid
18.5.1 Carcinogenesis
18.5.2 Colonic and colorectal cancer
18.5.3 Breast cancer
18.5.4 Gastrointestinal cancer
18.5.5 Diabetes
18.5.6 Obesity
18.5.7 Atherosclerosis
18.5.8 Immunity
18.5.9 Bone health
18.6 Short- and medium-chain fatty acids
18.7 New approach on cholesterol removal in butter, ghee, and cream
18.8 Conclusion
References
19 Condensed and Powdered Milk
Pierre Schuck
19.1 Introduction
19.2 World dairy powder situation
19.3 Overview of operations
19.3.1 Concentration by evaporation
19.3.1.1 Principle of vacuum evaporation
19.3.1.2 Energy
19.3.1.3 Production of concentrated whole and skimmed milk
19.3.1.4 Production of dulce de leche
19.3.2 Whey and lactose crystallisation
19.3.3 Drying
19.3.3.1 Spray drying
19.4 Properties of dehydrated products
19.4.1 Biochemical and physicochemical properties
19.4.1.1 Water content
19.4.1.2 Water availability
19.4.1.3 Protein modifications
19.4.2 Nutritional properties
19.4.3 Process properties of dairy powder
19.4.3.1 Particle size and powder structure
19.4.3.2 Flowability–floodability
19.4.3.3 Density
19.4.3.4 Rehydration properties
19.4.3.5 Hygroscopicity
19.4.3.6 Instant powders
References
20 Frozen Dairy Foods
Arun Kilara and Ramesh C. Chandan
20.1 Introduction
20.2 Technology essentials
20.2.1 Classification of and trends in the frozen desserts market
20.2.2 Formulation
20.2.2.1 Concentrated sources of milk fat
20.2.2.2 Concentrated sources of serum solids
20.2.2.3 Balancing ingredients
20.2.2.4 Sweeteners
20.2.2.5 Stabilizers
20.2.2.6 Emulsifiers
20.2.3 Processing
20.2.3.1 Blending
20.2.3.2 Pasteurization
20.2.3.3 Homogenization
20.2.3.4 Aging
20.2.3.5 Flavors
20.2.3.6 Freezing
20.2.3.7 Overrun
20.2.3.8 Types of ice cream freezers
20.2.3.9 Hardening
20.2.4 Frozen yogurt
20.2.5 Packaging
20.3 Nutritional profile of ice cream
20.3.1 Contribution of milk
20.3.1.1 Milk proteins
20.3.1.2 Milk fat
20.3.1.3 Lactose
20.3.1.4 Minerals
20.3.1.5 Vitamins and some other minor constituents
20.3.2 Nutrient profile of ice cream and frozen desserts
20.3.3 Frozen dairy products from milk of species other than cow
References
21 Nutritional Formulae for Infants and Young Children
Séamus McSweeney, Jonathan O’Regan and Dan O’Callaghan
21.1 Introduction
21.2 History of infant formula
21.3 Classification and regulation of formulae for infants and young children
21.4 Safety and quality
21.5 Product range and formulation
21.5.1 General formulation principles
21.5.2 Milk protein-based first-age infant formulae
21.5.2.1 Energy
21.5.2.2 Protein
21.5.2.3 Lipids
21.5.2.4 Carbohydrate
21.5.2.5 Minerals
21.5.2.6 Vitamins
21.5.2.7 Probiotics, prebiotics and synbiotics
21.5.2.8 Other nutrients
21.5.2.9 Processing aids and food additives
21.5.3 Specialised first-age infant formulae
21.5.4 Formulae for low-birthweight and premature infants
21.5.5 Follow-on formulae
21.5.6 Growing-up milks
21.5.7 Formulae for pregnant and lactating women
21.6 Processing and manufacture of formulae for infants and young children
21.7 Packaging of formulae for infants and young children
21.8 Future developments
References
22 Whey and Whey Products
Sanjeev Anand, Som Nath Khanal, and Chenchaiah Marella
22.1 Introduction
22.2 Sources and types of whey
22.2.1 Acid and sweet whey
22.2.2 Whey from other species
22.3 Whey production and utilization
22.4 Major commercialized whey products
22.4.1 Whey powder
22.4.2 Whey protein concentrates
22.4.3 Whey protein isolate
22.4.4 Whey protein fractions
22.4.4.1 á-Lactalbumin
22.4.4.2 â-Lactoglobulin
22.4.4.3 Glycomacropeptide
22.4.4.4 Bovine serum albumin
22.4.4.5 Lactoferrin
22.4.4.6 Lactoperoxidase
22.4.4.7 Immunoglobulins
22.4.5 Non-protein whey products
22.4.5.1 Lactose
22.4.5.2 Milk minerals
22.4.6 Products from non-bovine whey
22.4.6.1 Whey cheeses
22.4.6.2 Other whey products
22.5 Nutritional value of whey components
22.5.1 Protein and bioactive peptides
22.5.1.1 Whey protein quality
22.5.1.2 Whey protein digestion and absorption
22.5.1.3 Biological functions of whey proteins
22.5.1.4 Antimicrobial activity of whey proteins
22.5.1.5 Therapeutic values of whey proteins
22.5.1.6 Whey proteins in specialized nutrition
22.5.2 Lactose
22.5.2.1 Whey products for lactose intolerance
22.5.3 Vitamins and minerals in whey
22.6 Future prospects for dietary applications of whey
References
23 Goat Milk
George Zervas and Eleni Tsiplakou
23.1 Introduction
23.2 Composition of goat milk
23.2.1 Fat
23.2.2 Fatty acids
23.2.3 Proteins
23.2.4 Whey proteins
23.2.5 Amino acids
23.2.6 Non-protein nitrogen
23.2.7 Minor proteins
23.2.8 Carbohydrates
23.2.9 Minerals and vitamins
23.3 Effects of feeding and management on goat milk composition
23.4 The contribution of goat milk to human nutrition and health
23.4.1 The effects of milk fat
23.4.2 The effects of milk proteins
23.4.3 The effects of milk bioactive peptides
23.4.3.1 Angiotensin I-converting enzyme
23.4.3.2 Nucleotides
23.4.3.3 Polyamines
23.4.3.4 Sialic acid
23.4.3.5 Taurine
23.4.3.6 Growth factors
23.4.4 The effects of milk oligosaccharides
23.4.5 The effects of milk minerals and vitamins
23.4.6 Goat milk products
23.4.6.1 Fermented milk, yogurt
23.4.6.2 Cheeses
23.4.6.3 Powder and condensed milk
23.4.6.4 Butter
23.4.6.5 Other goat milk products
23.5 Conclusions
References
24 Buffalo Milk
Sarfraz Ahmad
24.1 Introduction
24.1.1 Buffalo populations and breeds
24.1.2 Buffalo milk production and consumption
24.1.3 Socioeconomic importance of buffaloes
24.1.4 Buffalo milk commercial products
24.2 Major milk constituents and their nutritional importance
24.2.1 Fat
24.2.1.1 Fat globules
24.2.1.2 Triglycerides
24.2.1.3 Fatty acids
24.2.1.4 Conjugated linoleic acid
24.2.1.5 Minor fat constituents (cholesterol, phospholipids, gangliosides)
24.2.2 Proteins
24.2.2.1 Caseins
24.2.2.2 Whey proteins
24.2.2.3 Minor proteins
24.2.3 Carbohydrates
24.2.3.1 Oligosaccharides
24.2.3.2 Minor sugar fractions
24.2.4 Minerals
24.2.4.1 Major minerals
24.2.4.2 Trace elements
24.2.5 Enzymes
24.2.5.1 Lysozyme
24.2.5.2 Lactoperoxidase
24.2.5.3 Xanthine oxidase
24.2.6 Vitamins
24.2.6.1 Fat-soluble vitamins
24.2.6.2 Water-soluble vitamins
24.3 Nutritional and health benefits of buffalo milk and its products
24.3.1 Buffalo health
24.3.2 Effect of buffalo milk on particular diseases
24.3.2.1 Osteoporosis
24.3.2.2 Allergy
24.3.2.3 Dental caries
24.3.2.4 Cancer
24.3.3 Role of constituents of buffalo milk and products in human nutrition and health
24.3.3.1 Fatty acids and glycerides
24.3.3.2 Conjugated linoleic acid
24.3.3.3 Minerals
24.3.3.4 Bioactive peptides from caseins and whey proteins
24.4 Conclusions
References
25 Sheep Milk
Miguel Angel de la Fuente, Mercedes Ramos, Isidra Recio and Manuela Juárez
25.1 Introduction
25.2 Lipids
25.2.1 Triacylglycerides
25.2.2 Fatty acid composition
25.2.2.1 Saturated fatty acids
25.2.2.2 Unsaturated fatty acids
25.2.2.3 Trans fatty acids
25.2.2.4 Conjugated linoleic acid
25.2.3 Other minor lipid compounds
25.3 Proteins and their biological functions
25.3.1 Bioactive peptides derived from sheep milk proteins
25.3.1.1 Antihypertensive peptides
25.3.1.2 Antimicrobial peptides
25.3.1.3 Other biological activities of peptides from ovine proteins
25.4 Carbohydrates
25.5 Minerals
25.6 Vitamins
25.7 Sheep milk products
References
26 Camel Milk
Kenji Fukuda
26.1 Introduction
26.2 Camel milk production and utilization worldwide
26.2.1 Camel milk production
26.2.2 Utilization of Bactrian camel milk
26.2.3 Utilization of dromedary camel milk
26.2.4 Utilization of camel milk in Australia
26.3 Camel milk components and their nutritional aspects
26.3.1 Mineral salts and vitamins
26.3.2 Lipids
26.3.3 Carbohydrates
26.3.4 Proteins
26.3.4.1 Caseins
26.3.4.2 Whey proteins
26.4 Milk allergy
26.5 Health-beneficial microorganisms in camel milk and its products
26.5.1 Lactic acid bacteria
26.5.2 Yeasts
References
27 Horse and Donkey Milk
Elisabetta Salimei and Francesco Fantuz
27.1 Introduction
27.2 Worldwide horse and donkey distribution and milk production
27.2.1 Horse and donkey milk production for human consumption
27.3 Gross composition and physical properties of horse and donkey milk
27.4 Nitrogen fraction of horse and donkey milk
27.4.1 Caseins
27.4.2 Whey proteins
27.4.3 Non-protein nitrogen
27.5 Fat and lipid fractions in horse and donkey milk
27.6 Lactose and other carbohydrates in horse and donkey milk
27.7 Minerals and vitamins in horse and donkey milk
27.8 Bioactive compounds
27.9 Horse and donkey milk in the human diet and well-being
27.9.1 Equid milk sanitation and quality standards and controls
27.9.2 Horse and donkey milk as hypoallergenic and functional food
27.9.3 Equid milk dairy products
27.10 Conclusions
References
28 Sow Milk
Sung Woo Kim
28.1 Introduction
28.2 Porcine mammary gland
28.2.1 Structure and anatomy
28.2.2 Mammary gland growth
28.2.3 Maternal nutrition and mammary gland growth
28.2.4 Litter size and mammary gland growth
28.3 Porcine colostrum and milk
28.4 Dietary manipulations that affect milk production and composition
28.5 Sow milk in human nutrition research
28.6 Summary
References
29 Yak Milk
Ying Ma, Shenghua He, and Haimei Li
29.1 Introduction
29.2 Basic composition
29.3 Physical characteristics
29.4 Proteins
29.4.1 Nitrogen distribution
29.4.2 Protein composition
29.4.3 Minor proteins
29.4.4 Milk fat globule membrane proteins
29.4.5 Amino acids
29.4.6 Bioactive peptides derived from yak milk proteins
29.5 Lipids
29.6 Minerals
29.7 Vitamins
References
30 Other Minor Species Milk (Reindeer, Caribou, Musk Ox, Llama, Alpaca, Moose, Elk, and Others)
Young W. Park and George F.W. Haenlein
30.1 Introduction
30.2 General aspects of milk of minor species
30.3 Production, composition, and utilization of milk from minor dairy species
30.3.1 Reindeer
30.3.1.1 Production of reindeer milk
30.3.1.2 Nutritional composition of reindeer milk
30.3.1.3 Contribution of reindeer milk to human foods
30.3.2 Caribou
30.3.3 Musk ox
30.3.4 Llama milk
30.3.4.1 Milk yield
30.3.4.2 Milk composition
30.3.5 Alpaca
30.3.6 Moose
30.3.7 Elk
30.3.8 Mithun
30.3.9 Other minor species
30.3.9.1 Pinniped
30.3.9.2 Polar bear
30.3.9.3 Elephant
References
31 Human Milk
Duarte P.M. Torres and Young W. Park
31.1 Introduction
31.2 Human milk feeding and its practice
31.3 Production of human milk
31.4 Composition of human milk
31.4.1 General composition
31.4.2 Milk protein
31.4.3 Milk carbohydrates
31.4.3.1 Major carbohydrates
31.4.3.2 Human milk oligosaccharides and infant microbiota
31.4.4 Milk fat
31.4.4.1 Milk fat composition
31.4.4.2 Fatty acids of human milk in the health and cognitive development of children
31.4.5 Milk micronutrients
31.4.5.1 Iron and minerals
31.4.5.2 Vitamins
31.5 Infant formulae and alternative feeding
References
Index
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