BOOK
Achieving sustainable production of milk Volume 1
Dr Nico van Belzen | James A. O'Mahony | Shane V. Crowley | Prof. Patrick F. Fox | Prof. Young W. Park | Inge Gazi | Prof. Thom Huppertz | Prof. G. LaPointe | Dr Stephanie Clark | Dr Joel Weller | Dr Jennie E. Pryce | Prof. Julius van der Werf | J. P. Kastelic | Prof. D. J. Ambrose | Prof. James D. Ferguson
(2017)
Additional Information
Book Details
Abstract
Milk is one of the world’s most important agricultural food products. In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety whilst optimising nutritional and sensory quality. At the same time farms need to become more sustainable as well as meet higher standards of animal health and welfare. Smallholder systems in developing countries face problems such as low productivity and vulnerability to disease which also impact on safety, quality, sustainability and animal welfare.
Drawing on an international range of expertise, this book reviews research addressing these challenges. It begins by discussing the composition of milk including proteins and bioactive components, the wide range of ingredients produced from milk, as well as aspects sensory quality. It also reviews current understanding of genetic factors affecting protein and other aspects of milk composition, other desirable traits such as fertility and advances in breeding to achieve improvements in quality and productivity in dairy farming.
Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in milk production. It is accompanied by two further volumes which review safety, quality and sustainability issues as well as dairy herd management and welfare.
Sample content
Not sure what you're getting if you buy this book? Click on the cover image below to open a PDF and preview pages from the book. Alternatively, watch our informative video introduction."As demand for dairy products continues to grow, and with sustainable nutrition and food security at the top of the global agenda, it is imperative that we develop and share the latest knowledge, practices and issues relating to sustainability of dairy chains. With a veritable Who’s Who of dairy expertise and an expert editor in IDF Director General Nico van Belzen, Achieving sustainable production of milk will go a long way to achieving this."
Dr Jeremy Hill, President - IDF/Chief Technology Officer - Fonterra Co-operative Group Ltd.
"…provides a deep insight into safety, quality and sustainability of milk production."
International Dairy Magazine.
"Edited by the Director General of the International Dairy Federation, Dr Nico van Belzen, there can be little doubt regarding the scientific quality and likely impact of these volumes… I hope that the books/chapters will find a large audience and, by doing so, help to achieve the sustainability of milk production that the title promises"
Journal of Dairy Research
Cow’s milk is one of the world’s most important agricultural food products. Its importance in the diet is widely acknowledged and it is an essential ingredient in a wide range of foods. In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety in the face of the continuing threat from zoonoses entering the food chain, whilst sustaining nutritional and sensory quality. At the same time farms need to become more efficient and sustainable. Finally, farming must also meet higher standards of animal health and welfare. Smallholder systems in developing countries face problems such as poor cattle nutrition, low productivity and vulnerability to disease which impact on safety, quality, sustainability and animal welfare.
Drawing on an international range of expertise, this book reviews research addressing these challenges. It begins by discussing the composition of milk including proteins and bioactive components, the wide range of ingredients produced from milk, as well as aspects sensory quality. It also reviews current understanding of genetic factors affecting protein and other aspects of milk composition, other desirable traits such as fertility and advances in breeding to achieve improvements in quality and productivity in dairy farming.
Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in milk production. It is accompanied by two further volumes which review safety, quality and sustainability issues as well as dairy herd management and welfare.
"Edited by the Director General of the International Dairy Federation, Dr Nico van Belzen, there can be little doubt regarding the scientific quality and likely impact of these volumes… I hope that the books/chapters will find a large audience and, by doing so, help to achieve the sustainability of milk production that the title promises" Journal of Dairy Research
Table of Contents
| Section Title | Page | Action | Price |
|---|---|---|---|
| Contents\r | vi | ||
| Series list\r | ix | ||
| Introduction\r | xiii | ||
| Part 1 The composition and quality of milk\r | xiii | ||
| Part 2 \x07Genetics, breeding and other factors affecting quality and sustainability\r | xviii | ||
| Summary\r | xxi | ||
| Part 1 The composition and \nquality of milk | 1 | ||
| Chapter 1 The proteins of milk\r | 3 | ||
| 1 Introduction\r | 3 | ||
| 2 Analytical methods for the study of milk proteins\r | 5 | ||
| 3 Caseins\r | 7 | ||
| 4 Casein micelles\r | 12 | ||
| 5 Whey proteins\r | 23 | ||
| 6 Minor proteins, enzymes and other components\r | 27 | ||
| 7 \x07Laboratory-scale preparation of casein and \nwhey proteins\r | 32 | ||
| 8 Industrial milk protein products\r | 36 | ||
| 9 Summary and future trends\r | 45 | ||
| 10 Where to look for further information\r | 45 | ||
| 11 References\r | 47 | ||
| Chapter 2 Bioactive components in cow’s milk\r | 63 | ||
| 1 Introduction\r | 63 | ||
| 2 Bioactive proteins\r | 64 | ||
| 3 Bioactive lipids\r | 87 | ||
| 4 Bioactive carbohydrates\r | 90 | ||
| 5 Bioactive other compounds in milk\r | 92 | ||
| 6 Bioactive minerals and vitamins\r | 99 | ||
| 7 Conclusions\r | 102 | ||
| 8 Where to look for further information\r | 103 | ||
| 9 References\r | 103 | ||
| Chapter 3 Ingredients from milk for use in food and non-food products: from commodity to value-added ingredients\r | 121 | ||
| 1 Introduction\r | 121 | ||
| 2 Commodity dairy ingredients\r | 122 | ||
| 3 Caseins and caseinates\r | 126 | ||
| 4 Whey protein ingredients\r | 127 | ||
| 5 Milk protein concentrates\r | 129 | ||
| 6 Milk protein hydrolysates\r | 131 | ||
| 7 Lactose and lactose derivatives\r | 134 | ||
| 8 Milk fat globule membrane material\r | 137 | ||
| 9 Conclusions and future trends\r | 138 | ||
| 10 Where to look for further information\r | 138 | ||
| 11 References\r | 139 | ||
| Chapter 4 Understanding and preventing spoilage of cow’s milk\r | 145 | ||
| 1 Introduction\r | 145 | ||
| 2 Causes of milk spoilage\r | 146 | ||
| 3 Origins of spoilage microbes\r | 147 | ||
| 4 Controlling milk spoilage during production\r | 150 | ||
| 5 Controlling milk spoilage during processing\r | 154 | ||
| 6 Summary and future trends\r | 155 | ||
| 7 Where to look for further information\r | 155 | ||
| 8 References\r | 156 | ||
| Chapter 5 Sensory evaluation of cow’s milk\r | 159 | ||
| 1 Introduction\r | 159 | ||
| 2 Milk evaluation processes\r | 161 | ||
| 3 Off-flavours in milk: categories, causes and remedies\r | 165 | ||
| 4 Sensory shelf-life testing\r | 172 | ||
| 5 Conclusion\r | 178 | ||
| 6 Where to look for further information\r | 178 | ||
| 7 References\r | 179 | ||
| Part 2 Genetics, breeding and other factors affecting quality and sustainability | 183 | ||
| Chapter 6 Using genetic selection in the breeding of dairy cattle\r | 185 | ||
| 1 Introduction\r | 185 | ||
| 2 \x07Breeding programmes: AI, progeny testing, embryo transfer and in vitro fertilization\r | 187 | ||
| 3 The structure of dairy breeding programmes\r | 190 | ||
| 4 The exchange and selection of genetic material\r | 193 | ||
| 5 Genomic selection\r | 193 | ||
| 6 Multi-trait selection\r | 197 | ||
| 7 Breeding objectives\r | 199 | ||
| 8 Genomic selection for functional traits\r | 205 | ||
| 9 Conclusion\r | 205 | ||
| 10 Where to look for further information\r | 206 | ||
| 11 Acknowledgements\r | 206 | ||
| 12 References\r | 206 | ||
| Chapter 7 Genetic factors affecting fertility, health, growth and longevity in dairy cattle\r | 209 | ||
| 1 Introduction\r | 209 | ||
| 2 Important principles of multi-trait selection index\r | 212 | ||
| 3 \x07Statistical methods for the genetic analysis \nof non-production traits\r | 215 | ||
| 4 \x07Non-production traits and selection strategies: fertility\r | 218 | ||
| 5 Non-production traits and selection strategies: health\r | 221 | ||
| 6 \x07Non-production traits and selection strategies: \ngrowth rate and longevity\r | 226 | ||
| 7 \x07Alternative methods to genetically improve \nfunctional traits\r | 228 | ||
| 8 \x07Mapping and identification of quantitative trait \nloci (QTL) affecting functional traits\r | 231 | ||
| 9 Summary\r | 235 | ||
| 10 Future trends in research\r | 235 | ||
| 11 Where to look for further information\r | 236 | ||
| 12 Acknowledgements\r | 237 | ||
| 13 References\r | 237 | ||
| Chapter 8 Breeding and management strategies to improve reproductive efficiency in dairy cattle\r | 243 | ||
| 1 Introduction\r | 243 | ||
| 2 Reproductive efficiency in dairy cattle\r | 246 | ||
| 3 The oestrous cycle and oestrus behaviour\r | 247 | ||
| 4 Factors affecting reproductive efficiency\r | 249 | ||
| 5 Strategies to improve reproductive efficiency in cows\r | 254 | ||
| 6 Future trends\r | 271 | ||
| 7 Where to look for further information\r | 272 | ||
| 8 Acknowledgements\r | 272 | ||
| 9 References\r | 273 | ||
| Chapter 9 Nutritional strategies to improve nitrogen efficiency and milk protein synthesis in dairy cows\r | 283 | ||
| 1 \x07Introduction: the importance of reducing nitrogen losses in dairy farming\r | 283 | ||
| 2 \x07Protein in milk: protein content, determining factors and method of synthesis\r | 285 | ||
| 3 Abomasal and duodenal infusion studies\r | 293 | ||
| 4 Ideal amino acid profile\r | 298 | ||
| 5 \x07Central issues in estimating rumen microbial \nprotein synthesis\r | 300 | ||
| 6 \x07Additional factors in estimating microbial protein synthesis\r | 307 | ||
| 7 \x07The metabolisable protein requirements of dairy cows\r | 309 | ||
| 8 Milk urea nitrogen as a diagnostic tool\r | 311 | ||
| 9 \x07Designing rations to improve N efficiency \nin dairy cows\r | 313 | ||
| 10 From research trials to real farm applications\r | 315 | ||
| 11 Conclusion\r | 323 | ||
| 12 Where to look for further information\r | 324 | ||
| 13 Glossary of abbreviations\r | 324 | ||
| 14 References\r | 325 | ||
| Index | 333 |