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