Milk Production


Boulbaba Rekik, PhD (Editor)
Ecole Superieure d’Agriculture de Mateur, Mateur, Tunisia

Series: Food Science and Technology
BISAC: TEC012000

Milk is unarguably the most nutritious bio-fluid in all of nature. Milk sufficiency for neonatal brain, nervous and immune systems, and bone development and supportive tissue growth for up to two years of age without a major need for alternative foods is evolutionary proof for its irreplaceable role in human nutrition.

Milk production in ruminants is a bio-complex process that necessitates conversion of least available plant materials into the most enriched available nutrients. This book presents current research in the study of milk production, with a particular focus on the biological components and nutritional quality of milk. (Imprint: Nova Biomedical )

Table of Contents

Table of Contents

Part I: Physiology of lactation

Chapter 1. Mammary glands, aquaporins and milk production
Ali Mobasheri

Part II: Milk for humans of all ages

Chapter 2. Science and Pseudo-Science of Milk Implications for Human Health
A. Nikkhah

Chapter 3. Ruminants Milk and Human Well-being: A Multi-Species Review
A. Nikkhah

Chapter 4. Colostral and lactogenic maternal immunity: Humoral and cellular factors of induction and transmission to the neonate
Henri Salmon

Chapter 5. The importance of the fatty acids of milk in human nutrition
Rey Gutiérrez Tolentino, Salvador Vega y León, Claudia Radilla Vázquez, et al.

Part III: Milk production by different species in varied geographical areas

Chapter 6. Investigations on the geographical origin of cow milk and comparison of the lipid composition of cow and buffalo milk by traditional and innovative physico-chemical analyses
Antonio Sacco

Chapter 7. Alternative approaches for the prevention of bovine mastitis: Probiotics, bioactive compounds and vaccines
Maria Elena Fátima Nader-Macias, Cristina Bogni, Fernando Juan Manuel Sesma, et al.

Chapter 8. Milk production of Holsteins under Mediterranean conditions: case of the Tunisian population
A. Ben Gara, B. Jemmali, H. Hammami, H. Rouissi

Chapter 9. Fresh Ewe Milk Production and Cereal Nutrition: A Peripartal
Model. A. Nikkhah

Chapter 10. Fatty acid composition of milk lipids in response to dietary fish and safflower oils
L. Jacobsen, S. Harris, E.J. DePeters, and S.J. Taylor

Part IV: Milk products and valorization techniques

Chapter 11. Genetic factors and dairy-technological valorization of the milk
Andrea Smmer and Massimo Malacarne

Part V: Animal welfare

Chapter 12. Animal Welfare in Dairy Operations: A Postmodern View
Zenobia C.Y. Chan and Wing-Fu Lai


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