Non-Bovine Milk and Milk Products

Non-Bovine Milk and Milk Products

By Effie Tsakalidou and Konstantinos Papadimitriou

Non-Bovine Milk and Milk Products PDF presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers.

A holistic and balanced overview of all aspects of non-cow milk and derived products, this robust guide covers related socioeconomic issues, emerging challenges in animal husbandry, and non-cow milk production, processing, technology, safety, nutrition, and health plus current industry policies and practices

  • Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products
  • Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world
  • Focuses on current concerns including animal health and welfare, product safety, and production technologies
  • Serves as a valuable resource for those involved in the non-cow milk sector
Table of Contents

Chapter 1. Food Security and the Role of Local Communities in Non-cow Milk Production

  • 1. Introduction
  • 2. The Contribution of Non-cow Milk to Food Security
  • 3. Non-cow Milk Farming Systems
  • 4. Strengths and Weaknesses of Non-cow Milk
  • 5. Conclusions

Chapter 2. Non-cow Milk Production: The Greenhouse-Gas Emissions and Climate Change

  • 1. Introduction
  • 2. Diversity of Non-cow Supply Chains and Production Systems
  • 3. Choice of Life Cycle Assessment (LCA) of Milk Production
  • 4. Overview of Global Emissions
  • 5. Analysis of GHG Emission From Specific Non-cow Milk Supply Chains
  • 6. Potential Impacts of Climate Change on Non-cow Milk Production: The Heterogeneous Impact of Climate Change in Different Regions
  • 7. Conclusions

Chapter 3. Husbandry Practices and Animal Health

  • 1. Introduction
  • 2. Husbandry Systems
  • 3. Milking Procedures
  • 4. Lactation and Dry Period
  • 5. Weaning
  • 6. Reproduction
  • 7. Animal Welfare
  • 8. Human–Animal Relationship
  • 9. Conclusions

Chapter 4. Influence of Animal Health, Breed, and Diet on Non-cow Milk Composition

  • 1. Introduction
  • 2. Outline of the Major Features of Non-cow Milk-Producing Animals
  • 3. Animal Health, Breed, Diet, and Environmental Effects
  • 4. Mastitis
  • 5. Physiological and Biochemical Basis for the Effects of Subclinical Mastitis and Late Lactation on Milk Yield and Quality
  • 6. Concluding Remarks

Chapter 5. Composition and Properties of Non-cow Milk and Products

  • 1. Introduction
  • 2. Global Production and Geographical Distribution of Non-cow Milk
  • 3. Gross Composition of Milk
  • 4. Nitrogenous Compounds of Milk
  • 5. Milk Carbohydrates and Oligosaccharides
  • 6. Milk Lipids
  • 7. Indigenous Milk Enzymes
  • 8. Mineral Compounds of Milk
  • 9. Milk Vitamins
  • 10. Cheese and Fermented Milk Made from Non-cow Milk
  • 11. Authenticity, Hazards, and Legislation

Chapter 6. The Microbiota of Non-cow Milk and Products

  • 1. Introduction
  • 2. Sheep and Goat Milk
  • 3. Buffalo Milk
  • 4. Camel Milk
  • 5. Equine Milk
  • 6. Yak Milk
  • 7. Human Milk

Chapter 7. Existing Technologies in Non-cow Milk Processing and Traditional Non-cow Milk Products

  • 1. Introduction
  • 2. Existing Technologies for Non-cow Fermented Milk
  • 3. Existing Technologies for Non-cow Milk Cheese

Chapter 8. Novel Technologies for Dairy Processing: Applications for Non-cow Milk

  • 1. Introduction
  • 2. Novel Technologies for Dairy Processing: Industrial Considerations
  • 3. High-Pressure Processing
  • 4. High-Pressure Homogenization of Milk
  • 5. Ultrasound Processing
  • 6. Treatment of Milk and Dairy Products With Pulsed Electric Fields
  • 7. Conclusions

Chapter 9. Macro- and Micronutrients in Non-cow Milk and Products and Their Impact on Human Health

1. Introduction

2. Nutritional Status and Health

3. Non-cow Dairy Species

4. Nutrients in Milk of Different Species

5. Nutrients in Non-cow Dairy Products

6. Effects of Non-cow Milk on Human Health

7. Dairy Products From Non-cow Milk and Effects on Human Health

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