Lactation: A Comprehensive Treatise, Volume III: Nutrition and Biochemistry of Milk/Maintenance focuses on the nutrition and biochemistry of milk and its constituents, including the nutritional aspects of milk as a food and nutritional maintenance of lactation in those species from which milk is utilized as a source of human food. This book is divided into two parts—biochemistry of milk and its nutritive quality and maintenance of lactation. In these parts, this volume specifically discusses the differences among species in milk composition; significance of polymorphism; pesticide residues in bovine milk; and transfer of radiostrontium into milk. The role of the mammary gland in the immune system; methodology of diagnosis of milk hypersensitivity; and metabolic defects in galactose metabolism are also elaborated. This text likewise covers the factors affecting nutritional requirements of lactating animals and shape of the lactation curve. This publication is useful to biologists, food technologists, and college students interested in lactation research.
