Kooperativer Bibliotheksverbund

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Format: 1 online resource (288 p.)

ISBN: 0-12-803362-2 , 0-12-803361-4

Note: Description based upon print version of record. , 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.

Language: English