Goat Milk Chemistry and Its Product Manufacturing Technology

Mingruo Guo (Editor)
Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, USA
Adjunct Professor, College of Food Science, Northeast Agricultural University of China

Series: Food Science and Technology, Manufacturing Technology Research
BISAC: TEC012000

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$160.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Goats are one of the most adaptable farm animals in the world and there are about 210 million dairy goats worldwide. More people are drink goat milk than the milk of any other farm animal on this planet. However, the investment resources on the dairy goat industry and research on the chemical, nutritional, and biological properties of goat milk and its product developments are still very limited. This book covers goat milk production and consumption; goat milk chemistry and physical properties; goat milk flavor; goat milk products and manufacturing technology; goat milk product quality control; and goat milk nutrition and health benefits. This book would be a good choice for researchers and individuals in the goat milk industry.

Preface

Chapter 1. Introduction and Background
(Mingruo Guo, Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, China, and others)

Chapter 2. Goat Milk Production and Consumption
(Hengbo Shi, Huaiping Shi, Jun Luo, Fengqi Zhao and Mingruo Guo, College of Animal Sciences, Zhejiang University, Hangzhou, China, and others)

Chapter 3. Goat Milk Chemistry and Physical Properties
(Mingruo Guo and Ce Wang, Department of Nutrition and Food Sciences, University of Vermont, Burlington, Vermont, US, and others)

Chapter 4. Goat Milk Proteomics
(Yuxue Sun, Cuina Wang and Mingruo Guo, Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China, and others)

Chapter 5. Goat Milk Flavor
(Cuina Wang, Ce Wang and Mingruo Guo, Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, Jilin, China, and others)

Chapter 6. Goat Milk Products and Their Manufacturing Technology
(Shilong Jiang, Man Su, Mu Wang, Hao Wang and Mingruo Guo, Feihe Dairy Company, Harbin, Heilongjiang, China, and others)

Chapter 7. Goat Milk Product Quality Control
(Guorong Wang and Mingruo Guo, Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, Vermont, US, and others)

Chapter 8. Goat Milk Nutrition and Health Benefits
(Adam Killpartrick and Mingruo Guo, Food Science Corporation, Inc., Williston, Vermont, US, and others)

Chapter 9. Outlook of Goat Milk Production, Products and Market
(Mingruo Guo, Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin, Heilongjiang, China, and others)

Index

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