Milk: Nutrition, Consumption, and Health

$95.00

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

Milk is a highly nutritious medium permissive for the growth of many diverse bacterial species. It is a composite form of different dietary essentials like triglycerides, caseins, soluble milk proteins, milk peptides, sugars, minerals, vitamins, and enzymes. On the one hand, there is increasing interest in the applications of compounds produced by dairy starter cultures due to strong consumer demand for healthy fermented milk products. On the other hand, it is a highly perishable commodity and poor handling can exert a public health and economic toll, thus requiring hygienic vigilance throughout the production-to-consumer chain. This comprehensive book will mainly focus on factors affecting the composition and nutraceutical properties of milk and their functional value from different dairy animals.

The book presents factors affecting the composition and nutraceutical properties of milk in different dairy animals, provides information on the microbiota of raw milk, and provides information on the nutritional manipulation of milk nutrients to increase functional value.

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Table of Contents

Table of Contents

Preface

Chapter 1. Assessment of Factors Affecting Composition and Nutraceutical Properties of Milk from Different Dairy Animals
(Amjad Islam Aqib, Amna Ahmad and Nouman Shoukat, Department of Medicine, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan, and others)

Chapter 2. Nutritional Manipulation of Milk Fatty Acid for Production of Milk with Functional Value
(N. M. Hashem and E. M. AbouTour, Animal Production Department, Faculty of Agriculture [El-Shatby], Alexandria University, Alexandria, Egypt, and others)

Chapter 3. Microbiota of Raw Cow Milk
(Miroslava Kačániová and Simona Kunová, Slovak University of Agriculture, Nitra, Slovakia, and others)

Chapter 4. Discovery of Bacteriocins from Camel Milk for Future Applications
(Rita Rahmeh and Abrar Akbar, Biotechnology Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait City, Kuwait)

Chapter 5. Exopolysaccharides Producing Lactic Acid Bacteria in Dairy Products: Biosynthesis and Applications
(Amal Bakr Shori, Elham Bagheri, Chin Wai Peng and Ahmad Salihin Baba, King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah, Saudi Arabia, and others)

Index

Additional information

Binding

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