1Preface
21713.12.4 Handling of Milk
21 Milk Production Systems around the World
21813.13 Pasteurization and post-pasteurization treatments for producing quality milk.
31.1 Introduction
21913.14 References
41.2 Ecological conditions
22014 Heat Treatments, Sanitary Procedures, and Packaging
51.3 Different Systems
22114.1 Introduction
61.4 Various Feed Resources
22214.2 Sanitary aspects related to unpasteurized milk
71.5 Animal species used for milk production
22314.2.1 Raw Vs. Pasteurized Debate
81.6 Breed Improvement
22414.2.2 Nutrition and Allergy
91.7 Nutrition Content of Dairy Products
22514.3 Strategies for Producing Pasteurized Milk Suitable for Human Consumption
101.8 How to Maintain Animal Health
22614.3.1 Pasteurization (HTST AND ESL):-
111.9 Rearing of young stock
22714.3.2 Ultra Heat Temperature Treatment:
121.10 Milking Procedure
22814.3.3 Packaging:
131.11 Brief about Milk Marketing
22914.4 How Heat Treatment Affects the Milk
141.12 Economics of Milk Production
23014.4.1 Maillard Reaction:
151.13 Criticism of Milk Production
23114.4.2 Nutritive Value:
161.14 Dairy Development
23214.4.3 Physiochemical Changes:
171.15 Reference
23314.4.4 Taste of Milk:
182 A Brief about Mammary Secretion and Lactation
23414.4.5 Whey Protein:
192.1 The structure of the lactating breast
23514.5 References
202.2 Lactation process
23615 Sensory and Flavor Characteristics of Milk
212.3 Breast milk composition
23715.1 Introduction
222.4 Origin and anatomy of mammary glands
23815.2 Significance of Flavor and off-flavor on milk quality: sensory and instrumental methods
232.5 Mammogenesis and mammary gland growth
23915.2.1 Different Off-flavors and their causes are as follows:
242.6 Lactogenesis
24015.2.2 Physiology of Flavor Perception
252.7 Galactopoiesis
24115.2.3 Taste Perception
262.8 Secretion of milk and its constituents
24215.2.4 Aroma Perception
272.9 Reference
24315.3 Sensory Evaluation: 15.3.1 Instrumental Methods
283 Various Milking procedures and Facilities
24415.4 Milk from ruminant species
293.1 Introduction
24515.5 Milk from monogastric species
303.1.1 Wet Hand Method:
24615.6 References
313.1.2 Dry Hand method:
24716 Brief about Fermented Milk and Yogurt
323.1.3 Knuckling:
24816.1 General aspects of fermented milk
333.1.4 Machine Milking:
24916.2 Standards and regulations
343.2 Milking Principles
25016.3 Health benefits of fermented milk products
353.3 Machine milking in Small Ruminants
25116.4 Future aspects
363.3.1 Ewes (Sheep)
25216.5 References
373.3.2 Goats
25317 Detailed Overview of Cheese Science and Technology
383.4 Components of Milking Devices and its effects on milk harvesting as well as its quality
25417.1 Introduction
393.4.1 Vacuum System:
25517.2 Processing
403.4.2 Milker Unit
25617.2.1 Curdling
413.4.3 Pulsator Unit:
25717.2.2 Curd Processing
423.4.4 Teat cup shells and Liners:
25817.2.3 Ripening
433.4.5 Milk Receptacle:
25917.2.4 Culturing
443.4.6 Milk Pipeline:
26017.2.5 Coagulation
453.4.7 Bulk Storage Tanker:
26117.2.6 Draining
463.5 Milking Practices
26217.3 Quality Control Measures
473.5.1 Practices related to Animals
26317.4 Various Cheese Flavors
483.5.2 Practices related to Milking Personnel
26417.5 Cheese Texture
493.5.3 Practices related to Milking Process Adopted
26517.6 Processed Cheese: 17.6.1 Advantages of the Processed Cheese
503.5.4 Practices related to the Environment
26617.7 Cheese as a food ingredient
513.6 Milking Management of Animals
26717.8 Cheese production and consumption
523.6.1 Golden rules of Calf-rearing
26817.9 Classification of cheese
533.6.2 Golden rules for rearing Weaned Heifers
26917.9.1 Fresh Cheese
543.6.3 Golden rules for Ensuring Animal health of herd
27017.9.2 Soft Cheese
553.6.4 Golden rules for Housing Dairy Stock
27117.9.3 Firm and semi-firm Cheese
563.7 Summary
27217.9.4 Blue-veined Cheese
573.8 References
27317.10 Cheese as a source of nutrients
584 Detailed Overview of Milk Lipids
27417.11 References
594.1 Introduction
27518 Butter, Cream, Ghee Products
604.2 Fatty acids
27618.1 Introduction
614.3 Triacylglycerols
27718.2 Manufacture of butter, ghee and milk products
624.4 Polar lipids: phospholipids and cholesterol: 4.4.1 How to determine the Large Nonpolar Region?
27818.2.1 Country / desi Method
634.5 Conjugated linoleic acids
27918.2.2 Creamery Butter Method
644.6 Genetic influences on milk fat concentrations and fatty acid profiles
28018.3 Nutritional value of cream, butter, and ghee
654.7 Feeding influence, regimes, pasture as well as lactation stages on milk lipids
28118.4 Human health benefits of butter, ghee, and cream
664.8 Digestion of milk fat
28218.5 Conjugated linoleic acid
674.9 Nutritional effects of fatty acids present in milk
28318.6 Short and medium-chain fatty acids
684.9.1 Milk Lactose:
28418.7 References
694.9.2 Milk Fat:
28519 Brief about Condensed and Powdered Milk
704.9.3 Milk Protein:
28619.1 Introduction
714.10 Studies done on the effects of milk fat on CVD
28719.2 World dairy powder situation
724.11 Evidence about the effects of dairy products on non-lipid risk factors
28819.2.1 Dairy Preparing
734.12 References
28919.2.2 Dairy Utilization
745 Major and Minor Proteins Present in Milk along with Polymorphisms and Non-protein Nitrogen
29019.3 Overview of operations
755.1 Milk Proteins
29119.4 Properties of dehydrated products
765.1.1 Casein
29219.5 References
775.1.2 Whey Protein
29320 Brief About Frozen Dairy Foods
785.2 The major milk proteins
29420.1 Introduction
795.3 The polymorphism of milk proteins
29520.2 Technologies used for freezing dairy products
805.3.1 RFPL (Restriction Fragment Length Polymorphism)
29620.3 Ice-cream and it’s nutritional profile
815.3.2 SNP (Single Nucleotide Polymorphism)
29720.4 Summary
825.3.3 Microsatellite DNA
29820.5 References
835.4 Types of milk protein and human nutrition
29921 Nutritional Formulae for Infants and Young Kids
845.5 The minor proteins
30021.1 Introduction
855.6 Non protein nitrogen
30121.1.1 Birth to Six Months:
865.7 References
30221.1.2 Six to Twelve Months:
876 Brief about Milk Protein Allergies
30321.2 History of Infant Formula
886.1 Introduction
30421.2.1 Food for new born Babies in the Ancient Time
896.2 IgE-Mediated Food Allergies
30521.2.2 Raw Milk Formulas
906.2.1 Main Causes for IgE Mediated Food Allergy
30621.2.3 Follow-on and Toddler Formulas
916.2.2 Signs and Symptoms Which May Occur During the IgE Mediated Food Allergy
30721.3 Classification and Regulations for preparing Formulae for Infant’s and Young Children
926.3 Delayed Food Allergies
30821.3.1 Mixing Ingredients Formulas
936.3.1 Detecting Delayed Food Allergies
30921.3.2 Pasteurization
946.3.2 What to do in case of delayed Food Allergies
31021.3.3 Packaging
956.4 Cow’s Milk Allergy (IgE-Mediated Cow’s Milk Allergy)
31121.3.4 Heat Treatment or Sterilization
966.4.1 Rapid Onset Allergic Reactions to cow’s milk and its Dairy Products
31221.4 Safety & Quality
976.4.2 Delayed Reactions to cow’s milk and other Dairy Products
31321.5 Processing and manufacturing formulae for infants and kids
986.5 Cross-reactivity with milk from other species
31421.5.1 Processing of Infants and kid’s formulas
996.6 Effects of Food Processing On Allergen city
31521.5.2 Manufacturing
1006.7 Mechanisms
31621.6 Packaging of Formulae
1016.8 References
31721.7 Future Developments
1027 Brief about Milk Carbohydrates and Oligosaccharides
31821.8 References
1037.1 Introduction
31922 Brief About Whey and Whey Products
1047.2 Lactose and minor sugar
32022.1 Introduction
1057.3 Oligosaccharides
32122.2 Sources and types of whey
1067.4 Carbohydrates as prebiotics in the gastrointestinal tract
32222.2.1 Types of Whey Protein
1077.5 Other oligosaccharide functions
32322.2.2 Other Classification
1087.6 Genetics of carbohydrate metabolism during lactation
32422.2.3 Based on pH Value
1097.7 References
32522.3 Whey production and utilization
1108 All About Milk Bioactive Proteins and Peptides
32622.3.1 Production
1118.1 Introduction
32722.3.2 Utilization
1128.2 Caseins: 8.2.1 Milk Protein Casein Physical Properties
32822.3.3 Where it can or can’t be used
1138.3 Whey Proteins
32922.4 Major commercialized whey products
1148.4 Bioactive Peptides: 8.4.1 Physical Composition of Peptides
33022.4.1 Agropur (Davisco Business Unit)
1158.5 Other minor proteins
33122.4.2 Arla Foods
1168.6 Summary
33222.4.3 Fonterra Co-operative Group
1178.7 References
33322.4.4 Glanbia
1189 Milk Minerals, Macroelements and Trace Elements
33422.4.5 Milk Specialties
1199.1 Introduction: 9.1.1 The Factors Affecting Milk Composition
33522.5 Nutritional value of whey components
1209.2 Macroelements in milk and dairy products from the cow
33622.6 Future prospects for dietary applications of whey
1219.2.1 Calcium:
33722.7 References
1229.2.2 Phosphorus:
33823 Brief about Goat Milk
1239.2.3 Magnesium:
33923.1 Introduction
1249.2.4 Sodium:
34023.2 Composition of goat milk
1259.2.5 Potassium:
34123.3 Effects of feeding and management on goat milk composition
1269.2.6 Chloride:
34223.4 Summary
1279.3 Trace elements in milk and dairy products from the cow
34323.5 References
1289.4 Minerals in milk and dairy products from other species
34424 Brief about Buffalo Milk
1299.4.1 Sheep Milk
34524.1 Introduction
1309.4.2 Goat Milk
34624.2 Medicinal benefits of Buffalo milk
1319.4.3 Buffalo Milk
34724.3 Benefits of Buffalo milk
1329.4.4 Milk from Minor Species
34824.4 Buffalo milk and it’s major constituents
1339.5 Summary
34924.4.1 Fats
1349.6 References
35024.4.2 Proteins
13510 Various Vitamins Found in Milk
35124.4.3 Milk salts
13610.1 Introduction
35224.4.4 Vitamins
13710.1.1 Vitamins in Milk
35324.4.5 Pigments in Milk
13810.1.2 Minerals in Milk
35424.4.6 Urea
13910.2 Availability of Vitamins in Milk in relation to Human Health
35524.5 Diary products made from buffalo milk
14010.3 Animal and Nutritional Factors Modulating Vitamin Content in Bovine Milk
35624.6 Summary
14110.4 Vitamin Content in Cheese
35724.7 References
14210.4.1 Nutrition Content
35825 Brief about Sheep Milk
14310.4.2 Types of Cheese
35925.1 Introduction
14410.5 Summary
36025.2 Lipids
14510.6 References
36125.3 Proteins & Their Biological Functions
14611 Milk Minor Constituents, Hormones, Enzymes, Growth Factors, and Organic Acids
36225.4 Carbohydrates
14711.1 Introduction
36325.5 Vitamins & Minerals
14811.2 Milk minor constituents
36425.6 Sheep Milk Products
14911.2.1 Vitamins
36525.7 References
15011.2.2 Immune Components
36626 Brief About Camel Milk
15111.2.3 Salts and Minerals
36726.1 Introduction
15211.2.4 Nucleotides
36826.2 Camel Milk production and utilization worldwide
15311.2.5 Amino Acids
36926.2.1 Camel Milk Production
15411.2.6 Bioactive Peptides
37026.2.2 Products from Camel Milk
15511.2.7 Polyamines
37126.3 Milk Allergy
15611.2.8 Taurine
37226.4 Therapeutic Properties of camel milk
15711.2.9 Glutathione
37326.4.1 Immunoglobulin:
15811.2.10 Proteose-peptones
37426.4.2 Lysozyme:
15911.3 Milk enzymes
37526.4.3 Lactoperoxidase:
16011.3.1 Pigments
37626.4.4 Lactoferrin:
16111.3.2 Non-Protein Nitrogen (NPN)
37726.4.5 PGRP:
16211.3.3 Gases
37826.5 References
16311.3.4 Organic Acids
37927 Brief About Horse and Doney Milk
16411.4 Milk hormones and growth factors
38027.1 Introduction
16511.5 Milk Organic Acids
38127.2 Horse & Donkey’s Milk Production and Distribution Worldwide
16611.6 Future perspectives and concerns
38227.3 Gross Composition and Physical Properties of Horse & Doney Milk
16711.7 References
38327.4 Nitrogen Fraction of Horse & Donkey Milk
16812 Brief about Lactose Intolerance
38427.5 Fat and Lipid Fractions
16912.1 Introduction
38527.6 Lactose & Other Carbohydrates
17012.2 Causes
38627.7 Minerals & Vitamins
17112.2.1 Primary Lactose Intolerance
38727.8 Bioactive Compounds
17212.2.2 Secondary Lactose Intolerance
38827.9 Horse & Donkey Milk in the Human Diet and well-being
17312.3 Symptoms of the lactose intolerance
38927.10 References
17412.4 Development of lactose intolerance
39028 Brief about Sow Milk
17512.5 How to avoid lactose
39128.1 Introduction
17612.6 Foods with lactose
39228.2 Porcine mammary gland
17712.7 Dairy products for the lactose intolerance people
39328.3 Porcine colostrum and milk
17812.8 Non-Dairy Sources of Calcium
39428.4 Dietary manipulations that affect milk production and composition
17912.9 Lactose intolerance treatment
39528.5 Sow milk in human nutrition research
18012.9.1 Exposure to the Lactose
39628.6 Summary
18112.9.2 Probiotics and Prebiotics
39728.7 References
18212.10 References
39829 Brief about Yak Milk
18313 Milk Quality Standards and Controlling Measures
39929.1 Introduction
18413.1 Introduction
40029.2 Yak and It’s different advantages to Humans
18513.2 General principles for the production of quality milk
40129.3 Yak milk composition
18613.2.1 Feeding Proper Nutrition to Cows
40229.4 Summary
18713.2.2 The Shelter
40329.5 References
18813.2.3 Somatic Cells Count (SSC)
40430 Other Minor Milk Producing Species (Caribou, Llama, Reindeer, Elk, Alpaca, Musk Ox, Moose, and others
18913.2.4 Cooling
40530.1 Introduction
19013.3 What are regulatory standards for maintaining the milk quality and dairy products obtained from different species
40630.2 General Aspects of milk of minor species
19113.4 Various Quality Control Principles for Dairy Production
40730.3 Production, composition, and utilization of milk from minor dairy species
19213.5 HACCP plans and hazardous components in the production of quality dairy products
40830.3.1 Reindeer
19313.5.1 Conduct Hazard Analysis
40930.3.2 Caribou
19413.5.2 Critical Control Points (CCPs)
41030.3.3 Musk Ox
19513.5.3 Critical Limits
41130.3.4 Llama milk
19613.5.4 Monitoring Procedures
41230.3.5 Alpaca
19713.5.5 Corrective Action Procedures
41330.3.6 Moose
19813.5.6 Verification Procedure
41430.3.7 Elk
19913.5.7 Record Keeping System
41530.3.8 Mithun
20013.5.8 Hazardous Components in Milk Products
41630.3.9 Other Minor Species
20113.6 Recommended control systems for the production of quality milk products
41730.4 References
20213.7 Milk Quality Testing and Control System
41831 Brief about Human Milk
20313.8 Aetiology of mastitis and milk hygiene: 13.8.1 Milk Hygiene
41931.1 Introduction
20413.9 Cell types and composition of milk in response to mammary gland inflammation: 13.9.1 Its Effects on
42031.2 Human Milk Feeding and its Practice
20513.10 Flow cytometric method for leukocyte differential count
42131.3 Production of Human Milk
20613.11 Factors affecting milk composition and yield concerning milk quality
42231.4 Composition of Human Milk
20713.11.1 Level of Manufacturing
42331.4.1 Proteins:
20813.11.2 Lactation Stage
42431.4.2 Carbohydrates:
20913.11.3 Illness
42531.4.3 Fats:
21013.11.4 Consumption of Food
42631.4.4 Vitamins:
21113.11.5 Age of the Cow
42731.5 Infant Formulae and Alternative Feeding
21213.11.6 Weather/seasons
42831.6 Summary
21313.12 Factors affecting the quality of raw milk before and after milking
42931.7 References
21413.12.1 The Health of the Cows
430Abbreviations
21513.12.2 Count of Somatic Cell
431Index
21613.12.3 Diet
