Overview

No one can deny the fact that the cow is the primary dairy animal species to provide humans with nutritious dairy foods through its abundance of lacteal secretion. The goat or other minor dairy species will never be able to compete with the cow in terms of the volume of milk production. Yet, the contribution of milks from other secondary domesticated dairy species to the survival and well-being of mankind around the world is immense and invaluable. Testament to the importance of non-bovine milk is that more people drink the milk of goats than that of any other single species in the world. In developing and under-developed counties, the secondary dairy species play a crucial role in supplying the food and nutritional needs of the people in those regions. Due to the unavailability of cow milk and the low consumption of meat, the milks of minor species such as goat, buffalo, sheep, and camel are critical daily food sources of protein, phosphate and calcium. Furthermore, because of important and inherent hypoallergenic properties, milks of certain species such as goat milk have been recommended as substitutes in diets for those with cow milk allergies. Editors Park and Haenlein have assembled dairy and nutrition experts from around the world to contribute to the Handbook of Milk of Non-Bovine Mammals. Secondary dairy species addressed are the goat, sheep, buffalo, mare, camel, yak, deer (reindeer), sow, llama, alpaca, moose, musk ox, caribou, ass, elk, pinniped, polar bear and human. The book comprehensively covers the most important aspects of milk production including: trends and methods of raw milk production in different regions; compositional, nutritional, therapeutic, physico-chemical, and microbiological characteristics of the milks; processing technology; and types, distribution and consumption of the manufactured products from minor species milks. Of special note is coverage comparing specific human health attributes of milk from the various species, including nutritional, allergenic, immunological, and cultural factors. Because secondary dairy species have such a significant impact on human well-being and survival in many parts of the world, the Handbook of Milk of Non-Bovine Mammals is an essential reference book of leading-edge information for dairy scientists, nutritionists, food chemists, allergy specialists, health professionals, and allied professionals.

Full Product Details

9780813820514

Table of Contents

Reviews

Overall, the book is a valuable contribution to dairy science, and may be of interest to dairy scientists, students in various disciplines (in particular dairy science), consumers interested in broadening their food selection, connoisseurs looking for a higher quality menu, and the dairy industry that is looking for new and innovative milk products. (International Journal of Dairy Technology, Vol. 60, Number 4, p. 305, November 2007) The book will be a must for all those active in dairy science. Scientists involved with developing livestock in southern countries where milk of mammals other than cattle are of particular importance will specifically benefit. Also students in agriculture, veterinary and food science will find it a useful reference. It can be strongly recommended to nutritionists and consumers who want to enhance their knowledge on one of the noblest products mother nature provides man. ?Professor Christian Gall, Emeritus Professor, Animal Breeding in the Tropics and Subtropics, University Hohenheim, Stuttgart-Hohenheim, Germany

Overall, the book is a valuable contribution to dairy science, and may be of interest to dairy scientists, students in various disciplines (in particular dairy science), consumers interested in broadening their food selection, connoisseurs looking for a higher quality menu, and the dairy industry that is looking for new and innovative milk products. (International Journal of Dairy Technology, Vol. 60, Number 4, p. 305, November 2007)

Author Information

YOUNG W. PARK, Ph.D. is professor at the Agricultural Research Station in the College of Agriculture, Home Economics and Allied Programs at Fort Valley State University, Fort Valley, GA and adjunct professor in the Department of Food Science and Technology, College of Agricultural and Environmental Science at the University of Georgia, Athens, GA. GEORGE F.W. HAENLEIN, Ph.D. is professor and dairy specialist in the Department of Animal & Food Science at the University of Delaware, Newark, DE.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available