Table of Contents
Table of Contents
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
