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Thread: Handbook of Milk Composition ( Food Science and Technology )

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    Default Handbook of Milk Composition ( Food Science and Technology )

    Handbook of Milk Composition
    ( Food Science and Technology )



    by Robert G. Jensen , Marvin P. Thompson


    Book Details :
    Hardcover: 919 pages
    Publisher: Academic Press (October 1995)
    Language: English
    ISBN-10: 0123844304




    Book Description :
    This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants.

    * Reliable data on the composition of human and bovine milks.
    * Discusses the many factors affecting composition.
    * Composition tables make up 25-30% of the total book.
    * Problems concerning sampling and analysis are described.
    * Should appeal equally to industry and academia.
    * Also of interest to developing countries in need of information on infant nutrition and agricultural development




    contents
    Chapter 1 Introduction
    Chapter 2. The Structure of Milk: Implications for Sampling and Storage
    A. The Milk Lipid Globule Membrane
    B Particulate Constituents in Human and Bovine Milks
    C. Sampling and Storage of Human Milk
    D. Sampling and Storage of Bovine Milk
    E. The Physical Properties of Human and Bovine Milks
    Chapter 3 Determinants of Milk Volume and Composition
    A. Lactogenesis in Women: A Cascade of Events Revealed by Milk Composition
    B. Volume and Caloric Density of Human Milk
    C. Volume and Caloric Density of Bovine Milk
    D. Regional Variations in the Composition of Human Milk
    E. Effects of Gestational Stage at Delivery on Human Milk Components
    F. Miscellaneous Factors Affecting Composition and Volume of Human and Bovine Milks
    Chapter 4. Carbohydrates in Milks: Analysis. Quantities, and Significance
    Chapter & Nitrogenous Components of Milk
    A. Human Milk Proteins
    B. Nonprotein Nitrogen Fractions of Human Milk
    C. Enzymes in Human Milk
    D Hormones and Growth Factors in Human Milk
    E. Nucleotides and Related Compounds in Human and Bovine Milks
    F. Protein and Amino Acid Composition of Bovine Milk
    G. Nonprotein Nitrogen Compounds in Bovine Milk
    H. Enzymes Indigenous to Bovine Milk
    I. Hormones and Growth Factors in Bovine Milk
    Chapter 6. Milk Lipids A. Human Milk Lipids
    A. Human Milk Lipids
    B. Bovine Milk Lipids
    Chapter 7. Minerals. Ions, and Trace Elements in Milk
    A. Ionic Interactions in Milk
    B. Major Minerals and Ionic Constitutents of Human and Bovine Milks
    C. Microminerals in Human and Animal Milks
    Chapter 8. Vitamins in Milk
    A. Water-Soluble Vitamins in Human Milk
    B. Water-Soluble Vitamins in Bovine Milk
    C. Carotenoids, Retinoids. and Vitamin K in Human Milk
    D. Vitamins D and E in Human Milk
    E. Fat-Soluble Vitamins in Bovine Milk
    Chapter 9. Defense Agents in Milk
    A. Defense Agents in Human Milk
    B. Defense Agents in Bovine Milk
    Chapter 10. Comparative Analysis of Nonhuman Milks
    A. Phylogenetic Variation in :the Gross Composition of Milks
    B. Phylogenetic and Ecological Variation in the Fatty Acid Composition of Milks
    C. Comparative Analysis of Milks Used for Human Consumption
    D. Infant Formulas
    Chapter 11. Contaminants in Milk
    A. Drugs and Contaminants in Human Milk
    B. Contaminants in Bovine Milk

    Last edited by Vetaqua; 22nd October 2011 at 02:27 AM. Reason: Contents
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    Default Re: Handbook of Milk Composition ( Food Science and Technology )

    Handbook of Milk Composition

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