LEADER 05426nam 2200661Ia 450 001 9910139006403321 005 20240313194859.0 010 $a1-118-53416-6 010 $a1-118-53420-4 010 $a1-299-47649-X 010 $a1-118-53422-0 035 $a(CKB)2550000001019864 035 $a(EBL)1170123 035 $a(OCoLC)850222059 035 $a(SSID)ssj0000871882 035 $a(PQKBManifestationID)11439481 035 $a(PQKBTitleCode)TC0000871882 035 $a(PQKBWorkID)10829756 035 $a(PQKB)11439783 035 $a(MiAaPQ)EBC1170123 035 $a(Au-PeEL)EBL1170123 035 $a(CaPaEBR)ebr10690362 035 $a(CaONFJC)MIL478899 035 $a(EXLCZ)992550000001019864 100 $a20130115d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aMilk and dairy products in human nutrition $eproduction, composition, and health /$fedited by Young W. Park and George F. W. Haenlein 205 $a1st ed. 210 $aChichester, West Sussex, UK $cJohn Wiley & Sons, Ltd.$d2013 215 $a1 online resource (742 p.) 300 $aDescription based upon print version of record. 311 $a0-470-67418-0 320 $aIncludes bibliographical references and index. 327 $aMilk and Dairy Products in Human Nutrition: Production, Composition and Health; Copyright; Contents; Contributors; Preface; 1 Production Systems around the World; 1.1 Ecological conditions; 1.2 Systems; 1.2.1 Small-scale milk production; 1.2.2 Specialised milk production in large commercial dairies; 1.2.3 Dairy ranching; 1.2.4 Urban dairies; 1.2.5 Pastoralists; 1.3 Feed resources; 1.4 Animal species used for milk production; 1.4.1 Cattle; 1.4.1.1 Milk yield; 1.4.1.2 Milk composition; 1.4.1.3 Milk production in the tropics; 1.4.2 Sheep and goats; 1.4.3 Buffalo; 1.4.4 Camel; 1.4.5 Mare 327 $a1.4.6 Yak1.4.7 Reindeer; 1.5 Breed improvement; 1.5.1 Pure breeding; 1.5.2 Artificial insemination; 1.5.3 Embryo transfer; 1.5.4 Genomic selection; 1.5.5 Crossbreeding; 1.6 Nutrition; 1.7 Animal health; 1.8 Reproduction; 1.9 Rearing of youngstock; 1.10 Housing; 1.11 Milking; 1.12 Milk marketing; 1.12.1 Marketing by smallholders; 1.12.2 Milk collection; 1.12.3 Producer organisations; 1.13 Economics of milk production; 1.13.1 Productivity; 1.13.2 Longevity and lifetime production; 1.14 Criticism of milk production; 1.14.1 Resource use; 1.14.2 Impact on the environment; 1.15 Dairy development 327 $aReferences2 Mammary Secretion and Lactation; 2.1 Introduction; 2.2 Origin and anatomy of mammary glands; 2.2.1 Types of mammalian species andmammary glands; 2.2.2 Anatomy of mammary glands of domestic animals; 2.3 Mammogenesis and mammary gland growth; 2.4 Milk ejection (lactogenesis) and secretion; 2.5 Maintenance of lactation (galactopoiesis); 2.6 Secretion of milk and its constituents; 2.6.1 Types of milk secretion; 2.6.2 Milk secretion process; 2.6.3 Comparative composition of blood and milk nutrients; 2.7 Involution of the mammary gland 327 $a2.8 Challenges and opportunities in mammary secretion today and tomorrowReferences; 3 Milking Procedures and Facilities; 3.1 Introduction; 3.2 Machine milked animals throughout the world; 3.3 Milking principles; 3.4 Milking machine components and effects on milk harvesting and quality; 3.4.1 Vacuum system; 3.4.2 Pulsation system; 3.4.3 Mechanical effect of machine milking on milk quality; 3.4.3.1 Specific action of cluster and liners; 3.4.3.2 Specific action at the milk pump level; 3.4.4 Optional components; 3.4.5 Milking parlors and milking stalls; 3.4.6 Storing and cooling devices 327 $a3.4.7 Cleaning systems3.4.8 New kinds of materials and sensing devices for better milk quality; 3.5 Milking practices; 3.6 Milking management of animals; 3.6.1 Lowering milking frequency; 3.6.2 Increasing milking frequency (three milkings and more per day); 3.7 Conclusions; References; 4 Milk Lipids; 4.1 Introduction; 4.2 Fatty acids; 4.3 Triacylglycerols; 4.4 Polar lipids: phospholipids and cholesterol; 4.5 Conjugated linoleic acids; 4.6 Genetic influences on milk fat concentrations and fatty acid profiles 327 $a4.7 Influence of feeds, feeding regimes, pasture and stage of lactation on milk lipids and their levels 330 $a Milk is nature's most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition a 606 $aDairy products in human nutrition 606 $aMilk$xAnalysis 615 0$aDairy products in human nutrition. 615 0$aMilk$xAnalysis. 676 $a613.2/69 701 $aPark$b Young W$0315165 701 $aHaenlein$b George F. W$0315166 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139006403321 996 $aMilk and dairy products in human nutrition$92030509 997 $aUNINA