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, GeorgiaProfessor George F.W. Haenlein, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware

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• Contributors xxivPreface xxvii1 Production Systems around the World 1Christian F. Gall1.1 Ecological conditions 11.2 Systems 21.3 Feed resources 61.4 Animal species used for milk production 61.5 Breed improvement 121.6 Nutrition 141.7 Animal health 151.8 Reproduction 151.9 Rearing of youngstock 171.10 Housing 171.11 Milking 181.12 Milk marketing 181.13 Economics of milk production 201.14 Criticism of milk production 221.15 Dairy development 23References 242 Mammary Secretion and Lactation 31Young W. Park, Pierre-Guy Marnet, Lucile Yart, and George F.W. Haenlein2.1 Introduction 312.2 Origin and anatomy of mammary glands 322.3 Mammogenesis and mammary gland growth 332.4 Milk ejection (lactogenesis) and secretion 352.5 Maintenance of lactation (galactopoiesis) 362.6 Secretion of milk and its constituents 382.7 Involution of the mammary gland 402.8 Challenges and opportunities in mammary secretion today and tomorrow 41References 423 Milking Procedures and Facilities 46Pierre-Guy Marnet3.1 Introduction 463.2 Machine milked animals throughout the world 463.3 Milking principles 483.4 Milking machine components and effects on milk harvesting and quality 493.5 Milking practices 593.6 Milking management of animals 603.7 Conclusions 61References 614 Milk Lipids 65Michael H. Gordon4.1 Introduction 654.2 Fatty acids 654.3 Triacylglycerols 674.4 Polar lipids: phospholipids and cholesterol 684.5 Conjugated linoleic acids 684.6 Genetic influences on milk fat concentrations and fatty acid profiles 704.7 Influence of feeds, feeding regimes, pasture and stage of lactation on milk lipids and their levels 714.8 Digestion of milk fat 724.9 Nutritional effects of milk fatty acids 724.10 Evidence for effects of milk fat on CVD from prospective cohort studies 744.11 Evidence about the effects of dairy products on non-lipid risk factors 754.12 Conclusion 75References 755 Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen 80Sándor Kukovics and Tímea Németh5.1 Milk proteins 805.2 The major milk proteins 815.3 The polymorphisms of milk proteins 865.4 Milk protein variants and human nutrition: the human benefit 975.5 The minor proteins 995.6 Non-protein nitrogen 101References 1036 Milk Protein Allergy 111Melanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert, and Steve L. Taylor6.1 Introduction 1116.2 IgE-mediated food allergy 1116.3 Delayed food allergies 1166.4 Cows’ milk allergy 1166.5 Cross-reactivity with milk from other species 1206.6 Effects of processing on allergenicity 1216.7 Other mechanisms 123References 1247 Milk Carbohydrates and Oligosaccharides 129Alessandra Crisà7.1 Introduction 1297.2 Lactose and minor sugar 1297.3 Oligosaccharides 1347.4 Carbohydrates as prebiotics in the gastrointestinal tract 1387.5 Other oligosaccharide functions 1397.6 Genetics of carbohydrate metabolism during lactation 140References 1418 Milk Bioactive Proteins and Peptides 148Hannu J. Korhonen and Pertti Marnila8.1 Introduction 1488.2 Caseins 1498.3 Whey proteins 1498.4 Bioactive peptides 1588.5 Other minor proteins 1638.6 Conclusions 163References 1649 Milk Minerals, Trace Elements, and Macroelements 172Frédéric Gaucheron9.1 Introduction 1729.2 Macroelements in milk and dairy products from the cow 1729.3 Trace elements in milk and dairy products from the cow 1829.4 Minerals in milk and dairy products of other species 1889.5 Conclusion 191References 19110 Vitamins in Milks 200Benoît Graulet, Bruno Martin, Claire Agabriel and Christiane L. Girard10.1 Introduction 20010.2 Availability of vitamins in milk in relation to human health 20110.3 Animal and nutritional factors modulating vitamin content in bovine milk 21210.4 Vitamin content in cheeses 21410.5 Conclusions 215References 21511 Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids 220Lígia R. Rodrigues11.1 Introduction 22011.2 Milk minor constituents 22111.3 Milk enzymes 22711.4 Milk hormones and growth factors 23311.5 Milk organic acids 23711.6 Future perspectives and concerns 238References 23912 Lactose Intolerance 246Salam A. Ibrahim and Rabin Gyawali12.1 Introduction 24612.2 Conclusions 256References 25613 Milk Quality Standards and Controls 261Young W. Park, Marzia Albenzio, Agostino Sevi, and George F.W. Haenlein13.1 Introduction 26113.2 General principles for production of quality milk 26213.3 Regulatory standards of quality milk and dairy products for different species 26213.4 Quality control principles for milk production on dairy farms 26413.5 HACCP plans and hazard components in the production of quality dairy products 26513.6 Recommended control systems for production of quality milk products 27113.7 Etiology of mastitis and milk hygiene 27213.8 Cell types and composition of milk in response to mammary gland inflammation 27313.9 Flow cytometric method for leukocyte differential count 27513.10 Factors affecting milk composition and yield in relation to milk quality 27713.11 Factors affecting quality of raw milk before and after milking 28113.12 Pasteurization and post-pasteurization treatments for production of quality milk 282References 28414 Sanitary Procedures, Heat Treatments and Packaging 288Golfo Moatsou14.1 Introduction 28814.2 Sanitary aspects related to raw milk 28814.3 Strategies for producing heat-treated milk for human consumption 29314.4 Effects of heat treatments on milk 29814.5 Conclusions 305References 30515 Sensory and Flavor Characteristics of Milk 310Irma V. Wolf, Carina V. Bergamini, Maria C. Perotti, and Erica R. Hynes15.1 Introduction 31015.2 Significance of flavor and off-flavor on milk quality: sensory and instrumental methods 31115.3 Milk from ruminant species 31215.4 Milk from monogastric species 328References 32916 Fermented Milk and Yogurt 338Sae-Hun Kim and Sejong Oh16.1 General aspects of fermented milk 33816.2 Standards and regulations 34316.3 Health benefits of fermented milk products 34616.4 Future aspects 353References 35317 Cheese Science and Technology 357Patrick F. Fox and Timothy P. Guinee17.1 Introduction 35717.2 Selection and treatment of milk 35717.3 Conversion of milk to cheese curd 36117.4 Post-coagulation operations 36517.5 Membrane processing in cheese technology 37117.6 Ripening 37217.7 Factors that affect the quality of cheese 37517.8 Cheese flavour 37717.9 Cheese texture 37717.10 Processed cheese products 37817.11 Cheese as a food ingredient 38017.12 Cheese production and consumption 38117.13 Classification of cheese 38117.14 Cheese as a source of nutrients 38317.15 Conclusions 385References 38618 Butter, Ghee, and Cream Products 390Hae-Soo Kwak, Palanivel Ganesan, and Mohammad Al Mijan18.1 Introduction 39018.2 Manufacture of butter, ghee, and cream products 39118.3 Nutritive values of butter, ghee, and cream 39418.4 Human health benefit components in butter, ghee, and cream 39718.5 Conjugated linoleic acid 40018.6 Short- and medium-chain fatty acids 40418.7 New approach on cholesterol removal in butter, ghee, and cream 40418.8 Conclusion 405References 40519 Condensed and Powdered Milk 412Pierre Schuck19.1 Introduction 41219.2 World dairy powder situation 41219.3 Overview of operations 41319.4 Properties of dehydrated products 425References 43220 Frozen Dairy Foods 435Arun Kilara and Ramesh C. Chandan20.1 Introduction 43520.2 Technology essentials 43520.3 Nutritional profile of ice cream 448References 45621 Nutritional Formulae for Infants and Young Children 458Séamus McSweeney, Jonathan O’Regan and Dan O’Callaghan21.1 Introduction 45821.2 History of infant formula 45821.3 Classification and regulation of formulae for infants and young children 45921.4 Safety and quality 45921.5 Product range and formulation 45921.6 Processing and manufacture of formulae for infants and young children 47121.7 Packaging of formulae for infants and young children 47321.8 Future developments 473References 47322 Whey and Whey Products 477Sanjeev Anand, Som Nath Khanal, and Chenchaiah Marella22.1 Introduction 47722.2 Sources and types of whey 47722.3 Whey production and utilization 48022.4 Major commercialized whey products 48022.5 Nutritional value of whey components 48722.6 Future prospects for dietary applications of whey 492References 49223 Goat Milk 498George Zervas and Eleni Tsiplakou23.1 Introduction 49823.2 Composition of goat milk 49923.3 Effects of feeding and management on goat milk composition 50223.4 The contribution of goat milk to human nutrition and health 50423.5 Conclusions 512References 51224 Buffalo Milk 519Sarfraz Ahmad24.1 Introduction 51924.2 Major milk constituents and their nutritional importance 52224.3 Nutritional and health benefits of buffalo milk and its products 53824.4 Conclusions 545References 54625 Sheep Milk 554Miguel Angel de la Fuente, Mercedes Ramos, Isidra Recio and Manuela Juárez25.1 Introduction 55425.2 Lipids 55525.3 Proteins and their biological functions 56125.4 Carbohydrates 56725.5 Minerals 56825.6 Vitamins 56925.7 Sheep milk products 569References 57026 Camel Milk 578Kenji Fukuda26.1 Introduction 57826.2 Camel milk production and utilization worldwide 57926.3 Camel milk components and their nutritional aspects 58226.4 Milk allergy 58626.5 Health-beneficial microorganisms in camel milk and its products 587References 58927 Horse and Donkey Milk 594Elisabetta Salimei and Francesco Fantuz27.1 Introduction 59427.2 Worldwide horse and donkey distribution and milk production 59427.3 Gross composition and physical properties of horse and donkey milk 59627.4 Nitrogen fraction of horse and donkey milk 59827.5 Fat and lipid fractions in horse and donkey milk 60127.6 Lactose and other carbohydrates in horse and donkey milk 60227.7 Minerals and vitamins in horse and donkey milk 60327.8 Bioactive compounds 60327.9 Horse and donkey milk in the human diet and well-being 60527.10 Conclusions 608References 60928 Sow Milk 614Sung Woo Kim28.1 Introduction 61428.2 Porcine mammary gland 61428.3 Porcine colostrum and milk 62128.4 Dietary manipulations that affect milk production and composition 62228.5 Sow milk in human nutrition research 62328.6 Summary 623References 62329 Yak Milk 627Ying Ma, Shenghua He, and Haimei Li29.1 Introduction 62729.2 Basic composition 62729.3 Physical characteristics 62929.4 Proteins 63029.5 Lipids 63829.6 Minerals 64029.7 Vitamins 640References 64130 Other Minor Species Milk (Reindeer, Caribou, Musk Ox, Llama, Alpaca, Moose, Elk, and Others) 644Young W. Park and George F.W. Haenlein30.1 Introduction 64430.2 General aspects of milk of minor species 64430.3 Production, composition, and utilization of milk from minor dairy species 645References 65631 Human Milk 659Duarte P.M. Torres and Young W. Park31.1 Introduction 65931.2 Human milk feeding and its practice 66031.3 Production of human milk 66131.4 Composition of human milk 66131.5 Infant formulae and alternative feeding 672References 673Index 679A color plate section falls between pages 52 and 53

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, GeorgiaProfessor George F.W. Haenlein, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware

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• Contributors xxivPreface xxvii1 Production Systems around the World 1Christian F. Gall1.1 Ecological conditions 11.2 Systems 21.3 Feed resources 61.4 Animal species used for milk production 61.5 Breed improvement 121.6 Nutrition 141.7 Animal health 151.8 Reproduction 151.9 Rearing of youngstock 171.10 Housing 171.11 Milking 181.12 Milk marketing 181.13 Economics of milk production 201.14 Criticism of milk production 221.15 Dairy development 23References 242 Mammary Secretion and Lactation 31Young W. Park, Pierre-Guy Marnet, Lucile Yart, and George F.W. Haenlein2.1 Introduction 312.2 Origin and anatomy of mammary glands 322.3 Mammogenesis and mammary gland growth 332.4 Milk ejection (lactogenesis) and secretion 352.5 Maintenance of lactation (galactopoiesis) 362.6 Secretion of milk and its constituents 382.7 Involution of the mammary gland 402.8 Challenges and opportunities in mammary secretion today and tomorrow 41References 423 Milking Procedures and Facilities 46Pierre-Guy Marnet3.1 Introduction 463.2 Machine milked animals throughout the world 463.3 Milking principles 483.4 Milking machine components and effects on milk harvesting and quality 493.5 Milking practices 593.6 Milking management of animals 603.7 Conclusions 61References 614 Milk Lipids 65Michael H. Gordon4.1 Introduction 654.2 Fatty acids 654.3 Triacylglycerols 674.4 Polar lipids: phospholipids and cholesterol 684.5 Conjugated linoleic acids 684.6 Genetic influences on milk fat concentrations and fatty acid profiles 704.7 Influence of feeds, feeding regimes, pasture and stage of lactation on milk lipids and their levels 714.8 Digestion of milk fat 724.9 Nutritional effects of milk fatty acids 724.10 Evidence for effects of milk fat on CVD from prospective cohort studies 744.11 Evidence about the effects of dairy products on non-lipid risk factors 754.12 Conclusion 75References 755 Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen 80Sándor Kukovics and Tímea Németh5.1 Milk proteins 805.2 The major milk proteins 815.3 The polymorphisms of milk proteins 865.4 Milk protein variants and human nutrition: the human benefit 975.5 The minor proteins 995.6 Non-protein nitrogen 101References 1036 Milk Protein Allergy 111Melanie L. Downs, Jamie L. Kabourek, Joseph L. Baumert, and Steve L. Taylor6.1 Introduction 1116.2 IgE-mediated food allergy 1116.3 Delayed food allergies 1166.4 Cows’ milk allergy 1166.5 Cross-reactivity with milk from other species 1206.6 Effects of processing on allergenicity 1216.7 Other mechanisms 123References 1247 Milk Carbohydrates and Oligosaccharides 129Alessandra Crisà7.1 Introduction 1297.2 Lactose and minor sugar 1297.3 Oligosaccharides 1347.4 Carbohydrates as prebiotics in the gastrointestinal tract 1387.5 Other oligosaccharide functions 1397.6 Genetics of carbohydrate metabolism during lactation 140References 1418 Milk Bioactive Proteins and Peptides 148Hannu J. Korhonen and Pertti Marnila8.1 Introduction 1488.2 Caseins 1498.3 Whey proteins 1498.4 Bioactive peptides 1588.5 Other minor proteins 1638.6 Conclusions 163References 1649 Milk Minerals, Trace Elements, and Macroelements 172Frédéric Gaucheron9.1 Introduction 1729.2 Macroelements in milk and dairy products from the cow 1729.3 Trace elements in milk and dairy products from the cow 1829.4 Minerals in milk and dairy products of other species 1889.5 Conclusion 191References 19110 Vitamins in Milks 200Benoît Graulet, Bruno Martin, Claire Agabriel and Christiane L. Girard10.1 Introduction 20010.2 Availability of vitamins in milk in relation to human health 20110.3 Animal and nutritional factors modulating vitamin content in bovine milk 21210.4 Vitamin content in cheeses 21410.5 Conclusions 215References 21511 Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids 220Lígia R. Rodrigues11.1 Introduction 22011.2 Milk minor constituents 22111.3 Milk enzymes 22711.4 Milk hormones and growth factors 23311.5 Milk organic acids 23711.6 Future perspectives and concerns 238References 23912 Lactose Intolerance 246Salam A. Ibrahim and Rabin Gyawali12.1 Introduction 24612.2 Conclusions 256References 25613 Milk Quality Standards and Controls 261Young W. Park, Marzia Albenzio, Agostino Sevi, and George F.W. Haenlein13.1 Introduction 26113.2 General principles for production of quality milk 26213.3 Regulatory standards of quality milk and dairy products for different species 26213.4 Quality control principles for milk production on dairy farms 26413.5 HACCP plans and hazard components in the production of quality dairy products 26513.6 Recommended control systems for production of quality milk products 27113.7 Etiology of mastitis and milk hygiene 27213.8 Cell types and composition of milk in response to mammary gland inflammation 27313.9 Flow cytometric method for leukocyte differential count 27513.10 Factors affecting milk composition and yield in relation to milk quality 27713.11 Factors affecting quality of raw milk before and after milking 28113.12 Pasteurization and post-pasteurization treatments for production of quality milk 282References 28414 Sanitary Procedures, Heat Treatments and Packaging 288Golfo Moatsou14.1 Introduction 28814.2 Sanitary aspects related to raw milk 28814.3 Strategies for producing heat-treated milk for human consumption 29314.4 Effects of heat treatments on milk 29814.5 Conclusions 305References 30515 Sensory and Flavor Characteristics of Milk 310Irma V. Wolf, Carina V. Bergamini, Maria C. Perotti, and Erica R. Hynes15.1 Introduction 31015.2 Significance of flavor and off-flavor on milk quality: sensory and instrumental methods 31115.3 Milk from ruminant species 31215.4 Milk from monogastric species 328References 32916 Fermented Milk and Yogurt 338Sae-Hun Kim and Sejong Oh16.1 General aspects of fermented milk 33816.2 Standards and regulations 34316.3 Health benefits of fermented milk products 34616.4 Future aspects 353References 35317 Cheese Science and Technology 357Patrick F. Fox and Timothy P. Guinee17.1 Introduction 35717.2 Selection and treatment of milk 35717.3 Conversion of milk to cheese curd 36117.4 Post-coagulation operations 36517.5 Membrane processing in cheese technology 37117.6 Ripening 37217.7 Factors that affect the quality of cheese 37517.8 Cheese flavour 37717.9 Cheese texture 37717.10 Processed cheese products 37817.11 Cheese as a food ingredient 38017.12 Cheese production and consumption 38117.13 Classification of cheese 38117.14 Cheese as a source of nutrients 38317.15 Conclusions 385References 38618 Butter, Ghee, and Cream Products 390Hae-Soo Kwak, Palanivel Ganesan, and Mohammad Al Mijan18.1 Introduction 39018.2 Manufacture of butter, ghee, and cream products 39118.3 Nutritive values of butter, ghee, and cream 39418.4 Human health benefit components in butter, ghee, and cream 39718.5 Conjugated linoleic acid 40018.6 Short- and medium-chain fatty acids 40418.7 New approach on cholesterol removal in butter, ghee, and cream 40418.8 Conclusion 405References 40519 Condensed and Powdered Milk 412Pierre Schuck19.1 Introduction 41219.2 World dairy powder situation 41219.3 Overview of operations 41319.4 Properties of dehydrated products 425References 43220 Frozen Dairy Foods 435Arun Kilara and Ramesh C. Chandan20.1 Introduction 43520.2 Technology essentials 43520.3 Nutritional profile of ice cream 448References 45621 Nutritional Formulae for Infants and Young Children 458Séamus McSweeney, Jonathan O’Regan and Dan O’Callaghan21.1 Introduction 45821.2 History of infant formula 45821.3 Classification and regulation of formulae for infants and young children 45921.4 Safety and quality 45921.5 Product range and formulation 45921.6 Processing and manufacture of formulae for infants and young children 47121.7 Packaging of formulae for infants and young children 47321.8 Future developments 473References 47322 Whey and Whey Products 477Sanjeev Anand, Som Nath Khanal, and Chenchaiah Marella22.1 Introduction 47722.2 Sources and types of whey 47722.3 Whey production and utilization 48022.4 Major commercialized whey products 48022.5 Nutritional value of whey components 48722.6 Future prospects for dietary applications of whey 492References 49223 Goat Milk 498George Zervas and Eleni Tsiplakou23.1 Introduction 49823.2 Composition of goat milk 49923.3 Effects of feeding and management on goat milk composition 50223.4 The contribution of goat milk to human nutrition and health 50423.5 Conclusions 512References 51224 Buffalo Milk 519Sarfraz Ahmad24.1 Introduction 51924.2 Major milk constituents and their nutritional importance 52224.3 Nutritional and health benefits of buffalo milk and its products 53824.4 Conclusions 545References 54625 Sheep Milk 554Miguel Angel de la Fuente, Mercedes Ramos, Isidra Recio and Manuela Juárez25.1 Introduction 55425.2 Lipids 55525.3 Proteins and their biological functions 56125.4 Carbohydrates 56725.5 Minerals 56825.6 Vitamins 56925.7 Sheep milk products 569References 57026 Camel Milk 578Kenji Fukuda26.1 Introduction 57826.2 Camel milk production and utilization worldwide 57926.3 Camel milk components and their nutritional aspects 58226.4 Milk allergy 58626.5 Health-beneficial microorganisms in camel milk and its products 587References 58927 Horse and Donkey Milk 594Elisabetta Salimei and Francesco Fantuz27.1 Introduction 59427.2 Worldwide horse and donkey distribution and milk production 59427.3 Gross composition and physical properties of horse and donkey milk 59627.4 Nitrogen fraction of horse and donkey milk 59827.5 Fat and lipid fractions in horse and donkey milk 60127.6 Lactose and other carbohydrates in horse and donkey milk 60227.7 Minerals and vitamins in horse and donkey milk 60327.8 Bioactive compounds 60327.9 Horse and donkey milk in the human diet and well-being 60527.10 Conclusions 608References 60928 Sow Milk 614Sung Woo Kim28.1 Introduction 61428.2 Porcine mammary gland 61428.3 Porcine colostrum and milk 62128.4 Dietary manipulations that affect milk production and composition 62228.5 Sow milk in human nutrition research 62328.6 Summary 623References 62329 Yak Milk 627Ying Ma, Shenghua He, and Haimei Li29.1 Introduction 62729.2 Basic composition 62729.3 Physical characteristics 62929.4 Proteins 63029.5 Lipids 63829.6 Minerals 64029.7 Vitamins 640References 64130 Other Minor Species Milk (Reindeer, Caribou, Musk Ox, Llama, Alpaca, Moose, Elk, and Others) 644Young W. Park and George F.W. Haenlein30.1 Introduction 64430.2 General aspects of milk of minor species 64430.3 Production, composition, and utilization of milk from minor dairy species 645References 65631 Human Milk 659Duarte P.M. Torres and Young W. Park31.1 Introduction 65931.2 Human milk feeding and its practice 66031.3 Production of human milk 66131.4 Composition of human milk 66131.5 Infant formulae and alternative feeding 672References 673Index 679A color plate section falls between pages 52 and 53