THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND
APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD
Featuring contributions by an international team of dairy and
nutrition experts, this second edition of the popular Handbook of
Milk of Non-Bovine Mammals provides comprehensive coverage of milk
and dairy products derived from all non-bovine dairy species. Milks
derived from domesticated dairy species other than the cow are an
essential dietary component for many countries around the world.
Especially in developing and under-developed countries, milks from
secondary dairy species are essential sources of nutrition for the
humanity. Due to the unavailability of cow milk and the low
consumption of meat, the milks of non-bovine species such as goat,
buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are
critical daily food sources of protein, phosphate and calcium.
Furthermore, because of hypoallergenic properties of certain
species milk including goats, mare and camel are increasingly
recommended as substitutes in diets for those who suffer from cow
milk allergies. This book: * Discusses key aspects of non-bovine
milk production, including raw milk production in various regions
worldwide * Describes the compositional, nutritional, therapeutic,
physio-chemical, and microbiological characteristics of all
non-bovine milks * Addresses processing technologies as well as
various approaches to the distribution and consumption of
manufactured milk products * Expounds characteristics of non-bovine
species milks relative to those of human milk, including
nutritional, allergenic, immunological, health and cultural
factors. * Features six new chapters, including one focusing on the
use of non-bovine species milk components in the manufacture of
infant formula products Thoroughly updated and revised to reflect
the many advances that have occurred in the dairy industry since
the publication of the acclaimed first edition, Handbook of Milk of
Non-Bovine Mammals, 2nd Edition is an essential reference for dairy
scientists, nutritionists, food chemists, animal scientists,
allergy specialists, health professionals, and allied
professionals.
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