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"The book contains many contributions informed by recent research.
These will be of value to nutritionists, dairy scientists and
technologists working in research, industrial and teaching
roles...the editors have achieved their aim of producing a
reference work that addresses the nutritional and functional
properties of milk and its contribution to human nutrition. It is a
valuable reference source for dairy professionals." (International
Journal of Dairy Technology) The dairy sector is under increasing
scrutiny on environmental and health grounds. Optimising the
nutritional and functional properties of milk as part of a balanced
diet offers one solution to these challenges. This book draws on a
wealth of knowledge from a team of internationally-renowned dairy
experts to show how this can be achieved. Understanding and
improving the functional and nutritional properties of milk reviews
the latest research on the remarkable range of functional and
nutritional properties of milk that make it both a key food source
and ingredient in a wide range of dairy products. The collection
discusses proteins, lipids, carbohydrates and other components of
milk, as well as how our understanding can be used to optimise the
quality of milk and dairy products such as cheese and yoghurt.
"Edited by the Director General of the International Dairy
Federation, Dr Nico van Belzen, there can be little doubt regarding
the scientific quality and likely impact of these volumes... I hope
that the books/chapters will find a large audience and, by doing
so, help to achieve the sustainability of milk production that the
title promises" Journal of Dairy Research Milk is one of the
world's most important agricultural food products. In meeting
rising demand, more intensive dairying systems face a range of
challenges such as maintaining high standards of safety whilst
optimising nutritional and sensory quality. At the same time farms
need to become more sustainable as well as meet higher standards of
animal health and welfare. Smallholder systems in developing
countries face problems such as low productivity and vulnerability
to disease which also impact on safety, quality, sustainability and
animal welfare. Drawing on an international range of expertise,
this book reviews research addressing these challenges. It begins
by discussing the composition of milk including proteins and
bioactive components, the wide range of ingredients produced from
milk, as well as aspects sensory quality. It also reviews current
understanding of genetic factors affecting protein and other
aspects of milk composition, other desirable traits such as
fertility and advances in breeding to achieve improvements in
quality and productivity in dairy farming. Achieving sustainable
production of milk Volume 1: Milk composition, genetics and
breeding will be a standard reference for animal and dairy
scientists in universities, government and other research centres
and companies involved in milk production. It is accompanied by two
further volumes which review safety, quality and sustainability
issues as well as dairy herd management and welfare.
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