Non-Bovine Milk and Milk Products

Opis

Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers.

Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products
Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world
Focuses on current concerns including animal health and welfare, product safety, and production technologies
Serves as a valuable resource for those involved in the non-cow milk sector

Spis treści

Front Cover 2
NON-BOVINE MILK AND MILK PRODUCTS 3
Dedication 4
NON-BOVINE MILK AND MILK PRODUCTS 5
Copyright 6
Contents 7
List of Contributors 9
Preface 11
Acknowledgments 13
1 - Food Security and the Role of Local Communities in Non-cow Milk Production 15
- 1. INTRODUCTION 15
- 2. THE CONTRIBUTION OF NON-COW MILK TO FOOD SECURITY 15
  - 2.1 Quantitative Importance of Non-cow Milk 15
  - 2.2 Qualitative Importance of Non-cow Milk 16
  - 2.3 Food Security in Remote Areas 19

Front Cover 2
NON-BOVINE MILK AND MILK PRODUCTS 3
Dedication 4
NON-BOVINE MILK AND MILK PRODUCTS 5
Copyright 6
Contents 7
List of Contributors 9
Preface 11
Acknowledgments 13
1 - Food Security and the Role of Local Communities in Non-cow Milk Production 15
- 1. INTRODUCTION 15
- 2. THE CONTRIBUTION OF NON-COW MILK TO FOOD SECURITY 15
  - 2.1 Quantitative Importance of Non-cow Milk 15
  - 2.2 Qualitative Importance of Non-cow Milk 16
  - 2.3 Food Security in Remote Areas 19
- 3. NON-COW MILK FARMING SYSTEMS 20
  - 3.2 Goat- and Sheep-Farming Systems 20
  - 3.1 Dairy Buffalo Farming Systems 20
  - 3.5 Yak-Farming Systems 21
  - 3.3 Dairy Camel-Farming Systems 21
  - 3.4 Equine-Farming Systems 21
  - 3.6 Other Species 22
- 4. STRENGTHS AND WEAKNESSES OF NON-COW MILK 22
  - 4.1 The Added Value of Non-cow Milk for Local Communities 22
  - 4.2 The Challenges of Non-cow Milk for Future Development 23
- 5. CONCLUSIONS 25
- References 25
2 - Non-cow Milk Production: The Greenhouse-Gas Emissions and Climate Change 29
- 1. INTRODUCTION 29
- 2. DIVERSITY OF NON-COW SUPPLY CHAINS AND PRODUCTION SYSTEMS 30
- 3. CHOICE OF LIFE CYCLE ASSESSMENT (LCA) OF MILK PRODUCTION 34
  - 3.1 Functional Unit to Express GHG Emission (as Part of LCA) 34
  - 3.2 System Boundary 35
  - 3.3 Accounting for Carbon Sequestration 37
- 4. OVERVIEW OF GLOBAL EMISSIONS 37
  - 4.1 Carbon Dioxide 37
  - 4.2 Methane 38
  - 4.3 Nitrous Oxide 38
- 5. ANALYSIS OF GHG EMISSION FROM SPECIFIC NON-COW MILK SUPPLY CHAINS 38
  - 5.1 Buffaloes 39
  - 5.2 Sheep and Goats 41
    - 5.2.1 Specific Case Studies in Small Ruminants 45
      - 5.2.1.1 ASSESSMENT OF SOIL CARBON SEQUESTRATION IN LCA: MILK SHEEP FARMING IN BASQUE COUNTRY 45
      - 5.2.1.2 USE OF BY-PRODUCTS AS ALTERNATIVE FEEDSTUFF FOR DAIRY GOATS TO ALLEVIATE INPUT DEPENDENCE 46
    - 5.3 Post-farm-Gate Emissions 47
    - 5.4 Comparison Between Ruminants 47
  - 6. POTENTIAL IMPACTS OF CLIMATE CHANGE ON NON-COW MILK PRODUCTION: THE HETEROGENEOUS IMPACT OF CLIMATE CHANGE IN DIFFERENT REGIO 48
  - 7. CONCLUSIONS 50
  - References 50
- 3 - Husbandry Practices and Animal Health 53
  - 1. INTRODUCTION 53
  - 2. HUSBANDRY SYSTEMS 53
  - 3. MILKING PROCEDURES 57
  - 4. LACTATION AND DRY PERIOD 60
  - 5. WEANING 62
  - 6. REPRODUCTION 64
  - 7. ANIMAL WELFARE 66
  - 8. HUMAN–ANIMAL RELATIONSHIP 69
  - 9. CONCLUSIONS 70
  - References 70
- 4 - Influence of Animal Health, Breed, and Diet on Non-cow Milk Composition 75
  - 1. INTRODUCTION 75
  - 2. OUTLINE OF THE MAJOR FEATURES OF NON-COW MILK-PRODUCING ANIMALS 76
    - 2.1 Goat (Capra Aegagrus Hircus) 76
    - 2.2 Sheep (Ovis Orientalis Aries) 76
    - 2.3 Water Buffalo (Bubalus Bubalis) 77
    - 2.4 Yak (Bos Grunniens) 77
    - 2.6 Donkey (Jenny, Jennet; ie, Female Donkey; Equus Africanus Asinus) 78
    - 2.5 Camel (Camelus) 78
  - 3. ANIMAL HEALTH, BREED, DIET, AND ENVIRONMENTAL EFFECTS 78
    - 3.1 General Characteristics of Dairy Species 79
    - 3.2 Interactions Among Breeds, Environment, and Health 79
  - 4. MASTITIS 80
    - 4.1 Effects of Subclinical IMI and End of Lactation on Milk Yield and Quality 83
    - 4.2 Experimental Models Used to Investigate the Effects of IMI 83
    - 4.3 Bacteria and the Etiology of Infection 84
    - 4.4 Use of SCC for Predicting Losses of Milk and Curd Yield 85
  - 5. PHYSIOLOGICAL AND BIOCHEMICAL BASIS FOR THE EFFECTS OF SUBCLINICAL MASTITIS AND LATE LACTATION ON MILK YIELD AND QUALITY 86
    - 5.1 Effect of Subclinical Mastitis 86
    - 5.2 Effect of Late Lactation 87
  - References 88
  - 6. CONCLUDING REMARKS 88
- 5 - Composition and Properties of Non-cow Milk and Products 95
  - 1. INTRODUCTION 95
  - 2. GLOBAL PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF NON-COW MILK 96
  - 3. GROSS COMPOSITION OF MILK 96
  - 4. NITROGENOUS COMPOUNDS OF MILK 98
    - 4.1 Casein 98
    - 4.2 Milk Serum (Whey) Proteins 100
    - 4.3 Non-protein Nitrogen 101
  - 5. MILK CARBOHYDRATES AND OLIGOSACCHARIDES 104
    - 5.2 Oligosaccharides 104
    - 5.1 Lactose 104
  - 6. MILK LIPIDS 104
  - 7. INDIGENOUS MILK ENZYMES 107
    - 7.1 Alcaline Phosphatase 107
    - 7.3 Milk Lipase 108
    - 7.4 Lactoperoxidase 108
    - 7.2 Proteinases 108
    - 7.5 Lysozyme 109
  - 8. MINERAL COMPOUNDS OF MILK 109
  - 10. CHEESE AND FERMENTED MILK MADE FROM NON-COW MILK 111
  - 9. MILK VITAMINS 111
  - 11. AUTHENTICITY, HAZARDS, AND LEGISLATION 113
    - 11.1 Identification of Milk Origin in Non-cow Dairy Products 118
    - 11.2 Other Authenticity Aspects 122
  - References 124
- 6 - The Microbiota of Non-cow Milk and Products 131
  - 1. INTRODUCTION 131
  - 2. SHEEP AND GOAT MILK 135
    - 2.1 Raw Sheep Milk 135
    - 2.2 Raw Goat Milk 137
    - 2.3 Cheese and Fermented Milk 140
  - 3. BUFFALO MILK 150
    - 3.1 Raw Milk 150
    - 3.2 Cheeses 152
  - 4. CAMEL MILK 153
    - 4.1 Raw Milk 153
    - 4.2 Fermented Milks, Cheese, and Butter 154
  - 5. EQUINE MILK 155
    - 5.1 Raw Milk 155
    - 5.2 Fermented Milks 156
  - 6. YAK MILK 157
    - 6.2 Cheese and Fermented Milks 157
    - 6.1 Raw Milk 157
  - 7. HUMAN MILK 158
  - References 162
- 7 - Existing Technologies in Non-cow Milk Processing and Traditional Non-cow Milk Products 175
  - 1. INTRODUCTION 175
  - 2. EXISTING TECHNOLOGIES FOR NON-COW FERMENTED MILK 176
    - 2.1 Technologies for Lactic-Fermented Milk 176
    - 2.2 Lactic-Alcoholic-Fermented Milk Technologies 179
    - 2.3 Technologies for Fermented Milk Drinks 180
    - 2.4 Fermented Milk Concentrates Technologies 180
  - 3. EXISTING TECHNOLOGIES FOR NON-COW MILK CHEESE 181
    - 3.1 Coagulants Other Than Bovine Rennet 183
    - 3.2 Autochthonous Starter Cultures 185
    - 3.3 Bacteriocin-Producing Lactic Cultures 187
    - 3.4 Proteases, Peptidases, and Lipases 188
    - 3.5 Packaging, Coatings, and Surface Treatments 189
    - 3.6 Freezing of Goat and Sheep Milk, Curd, and Cheese 191
    - 3.7 Other Dairy Products 193
  - References 193
- 8 - Novel Technologies for Dairy Processing: Applications for Non-cow Milk 201
  - 1. INTRODUCTION 201
  - 2. NOVEL TECHNOLOGIES FOR DAIRY PROCESSING: INDUSTRIAL CONSIDERATIONS 202
  - 3. HIGH-PRESSURE PROCESSING 203
    - 3.1 Effects of High-Pressure Treatment of Milk Proteins 204
    - 3.4 Effects of High Pressure on Enzymes in Milk 205
    - 3.2 Effects of High Pressure on Milk Fat Globules 205
    - 3.3 Effects of High Pressure on Bacteria in Milk 205
    - 3.5 High-Pressure Processing in Yogurt Manufacture 206
    - 3.6 Application of High-Pressure Processing in Cheese Manufacture 206
      - 3.6.1 Effect of High-Pressure Processing on Rennet Coagulation Properties 206
      - 3.6.2 Properties of Cheese From High-Pressure-Treated Milk 207
      - 3.6.3 High-Pressure Treatment of Cheese 208
    - 3.7 High-Pressure Processing: Industrial Applications for Cow and Non-cow Milk 208
  - 4. HIGH-PRESSURE HOMOGENIZATION OF MILK 209
    - 4.1 Effects of High-Pressure Homogenization on Milk Fat Globules 209
    - 4.2 Effects of High-Pressure Homogenization in Milk Proteins 209
    - 4.4 Effects of High-Pressure Homogenization on Microorganisms in Milk 210
    - 4.5 Shelf-Life of High-Pressure Homogenized Milk 210
    - 4.3 Effects of High-Pressure Homogenization on Enzymes in Milk 210
    - 4.6 Application on High-Pressure Homogenization in Yogurt Manufacture 210
    - 4.7 Application of High-Pressure Homogenization in Cheese Manufacture 211
    - 4.8 High-Pressure Homogenization: Perspectives for Cow and Non-cow Milk 211
  - 5. ULTRASOUND PROCESSING 212
    - 5.1 Effects of Ultrasound on Microorganisms in Milk 212
    - 5.2 Effects of Ultrasound on Milk Fat Globules 212
    - 5.3 Effects of Ultrasound on Milk Proteins 213
    - 5.4 Effects of Ultrasound Treatment on Acid-Coagulation Properties 213
    - 5.5 Ultrasound Treatment: Perspectives for Cow and Non-cow Milk 214
  - 6. TREATMENT OF MILK AND DAIRY PRODUCTS WITH PULSED ELECTRIC FIELDS 214
    - 6.1 Effects of Pulsed Electric-Field Treatment on Microorganisms in Milk 214
    - 6.2 Effects of Pulsed Electric-Field Treatment on Enzymes in Milk 215
    - 6.5 Effects of Pulsed Electric-Field Treatment on Rennet Coagulation Properties of Milk 215
    - 6.3 Effects of Pulsed Electric-Field Treatment of Milk Proteins 215
    - 6.4 Effects of Pulsed Electric-Field Treatment on Milk Fat Globules 215
    - 6.6 Pulsed Electric-Field Processing of Cow and Non-cow Milk and Dairy Products 216
  - References 216
  - 7. CONCLUSIONS 216
- 9 - Macro- and Micronutrients in Non-cow Milk and Products and Their Impact on Human Health 223
  - 1. INTRODUCTION 223
  - 2. NUTRITIONAL STATUS AND HEALTH 224
  - 3. NON-COW DAIRY SPECIES 226
  - 4. NUTRIENTS IN MILK OF DIFFERENT SPECIES 229
    - 4.1 Macronutrients and Energy 229
      - 4.1.1 Main Lipid Components 231
      - 4.1.2 Main Nitrogenous Components 235
    - 4.2 Micronutrients 242
      - 4.2.1 Minerals 242
      - 4.2.2 Vitamins 248
    - 5. NUTRIENTS IN NON-COW DAIRY PRODUCTS 249
    - 6. EFFECTS OF NON-COW MILK ON HUMAN HEALTH 251
      - 6.1 Goat Milk 251
      - 6.2 Dromedary and Bactrian Camel Milk 256
      - 6.3 Donkey and Horse Milk 258
      - 6.4 Yak Milk 260
    - 7. DAIRY PRODUCTS FROM NON-COW MILK AND EFFECTS ON HUMAN HEALTH 261
      - 7.1 Fermented Milk 262
      - 7.2 Fermented Dairy Products 263
        
        7.2.1 Caprine Yogurt 263
        
        7.2.2 Ovine Yogurt 263
        
        7.2.3 Cheese 264
      - 7.3 Traditional Fermented Dairy Products 264
        
        7.3.1 Koumiss 264
        
        7.3.2 Kefir 265
        
        7.3.3 Dahi 265
        
        7.3.4 Concentrated Yogurt 265
      - 7.4 Whey and Whey Powder 265
    - References 266
  - Conclusions 277
  - Index 279
    - B 279
    - C 279
    - A 279
    - D 280
    - E 281
    - H 281
    - F 281
    - G 281
    - J 282
    - K 282
    - I 282
    - L 282
    - M 283
    - N 283
    - R 285
    - P 285
    - Q 285
    - O 285
    - U 286
    - S 286
    - T 286
    - Z 287
    - X 287
    - V 287
    - Y 287
    - W 287
  - Back Cover 289

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