Milk Composition, Production and Biotechnology

Major changes have recently taken place in the value attached to components of milk. Although approximately half the energy in milk is contained in fat, fat is rapidly decreasing in value relative to protein. This has come about because of the increased availability of competitively-priced, plant-derived edible oils and because of the perceived health problems associated with animal fat in the human diet. Such changes have major implications for the dairy sector, particularly in developed countries. Against this background, this book presents a review of developments in milk production and consumption, of changes in milk component values and of the opportunities that biotechnology provides to alter the composition of and add value to milk on the farm. The subject coverage is very broad, ranging from nutritional aspects of pastures and forages, to rumen microbiology, genetics and reproductive technologies, milk biochemistry and environmental implications. It is based on a conference held in Wellington, New Zealand, in February 1996 and sponsored by the OECD and AgResearch. Contributors include leading research workers from North America, Europe, Japan, Australia and New Zealand. It provides an invaluable overview of the subject, suitable as a reference book for advanced students, researchers and advisers in dairy science.

ISBN 0851991610   Volumes 000 ISBN13 9780851991610 (What's this?)   Weight (grammes) 1234 Publisher CABI Publishing   Published in Wallingford Imprint CABI Publishing   Series ISSN 0960-202 Format Hardback   Series title Biotechnology in Agriculture Publication date 04 Jan 1997   Height (mm) 240 Library of Congress TX556.M5M5   Width (mm) 184 DEWEY 641.371   Spine width (mm) 40 DEWEY edition DC21   Academic level Undergraduate, Postgraduate, Professional / Scholarly Pages 512

		Preface
1		Major Issues Facing the World Dairy Economy by Gerard Viatte		1
2		Milk Fat Consumption and Human Health: Recent NIH and Other American Governmental Recommendations by Richard J. Havel		13
3		Milk Consumption and Individual Responses by P. John Scott		23
4		Milk Fat Composition: Targets for Alteration of Function and Nutrition by J. Bruce German and Larry Morand and Cora J. Dillard		35
5		Transformations and Effects of Unsaturated Fatty Acids in the Rumen. Consequences on Milk Fat Secretion by Michel Doreau and Daniel I. Demeyer and Chris J. Van Nevel		73
6		Milk Protein Production and Market Prospects by Jais Valeur		93
7		The Effects of Milk Protein on the Functionality of Milk Products by Douglas G. Dalgleish		105
8		Bioactive Factors in Milk: Natural and Induced by Geoffrey O. Regester and Geoffrey W. Smithers and Ian R. Mitchell		119
9		Regulation of Immunoglobulin Transfer into Mammary Secretions of Ruminants by Thomas B. McFadden and Thomas E. Besser and George M. Barrington		133
10		Exploitation of Casein Variants by Richard J. FitzGerald		153
11		The Polymorphism of the Milk Protein [beta]-Lactoglobulin. A Review by Jeremy P. Hill and Wayne C. Thresher and Michael J. Boland		173
12		Amino Acid Composition of Cow's Milk and Human Requirements by Deborah L. O'Connor and Marc L. Masor and Charles Paule		203
13		Recent and Future Improvements of Protein Fraction in Cow's Milk-Based Infant Formula by Tamotsu Kuwata and Takaji Yajima and Tetsuo Kaneko		215
14		Application of Transgenesis to Modifying Milk Protein Composition by Jean-Luc Vilotte and Solange Soulier and Marie-Annick Persuy		231
15		Direct Transfection of the Mammary Gland: Opportunities for Modification of Mammary Function and the Production, Composition and Qualities of Milk by Floyd L. Schanbacher and Michael D. Amstulz		243
16		Perspectives for Marker Assisted Selection in Dairy Cattle Breeding by Michel Georges		265
		More...

"The proceedings of a February 1996 conference called in Wellington, New Zealand, at least partly in response to the declining value of fat, relative to protein, in milk as cheap vegetable oils enter the global market and consumers increasingly fear health and nutrition problems from animal fat in their diet. Among the 34 topics are recent National Institutes of Health and other American governmental recommendations on milk fat consumption and human health, consequences for milk fat secretion of the transformations and effects of unsaturated fatty acids in the rumen, the potential of biotechnology to alter pasture yield and quality, the immunomodulation of lactation, and biotechnology and environmental issues in dairying."--SciTech Book News

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