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Milk Composition, Production and Biotechnology (Hardcover)
Loot Price: R4,246
Discovery Miles 42 460
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Milk Composition, Production and Biotechnology (Hardcover)
Expected to ship within 12 - 17 working days
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Major changes have recently taken place in the value attached to
components of milk. Although approximately half the energy in milk
is contained in fat, fat is rapidly decreasing in value relative to
protein. This has come about because of the increased availability
of competitively-priced, plant-derived edible oils and because of
the perceived health problems associated with animal fat in the
human diet. Such changes have major implications for the dairy
sector, particularly in developed countries. Against this
background, this book presents a timely review of developments in
milk production and consumption, of changes in milk component
values, and of the opportunities that biotechnology provides to
alter the composition of and add value to milk on the farm. The
subject coverage is very broad, ranging from nutritional aspects of
pastures and forages, to rumen microbiology, genetics and
reproductive technologies, milk biochemistry and environmental
implications. It is based on a conference held in Wellington, New
Zealand, in February 1996, and sponsored by the OECD and
AgResearch. Contributors include leading research workers from
North America, Europe, Japan, Australia and New Zealand. It
provides an invaluable overview of the subject, suitable as a
reference book for advanced students, researchers and advisers in
dairy science as well as related disciplines such as grassland,
nutritional and food sciences.
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