Milk Composition, Production and Biotechnology

Overview

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...

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Overview

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 timely 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 as well as related disciplines such as grassland, nutritional and food sciences.

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Editorial Reviews

From the Publisher

"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

Booknews
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. Distributed in the US by Oxford University Press. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780851991610
  • Publisher: CAB International North America
  • Publication date: 4/28/1997
  • Series: Biotechnology in Agriculture Series, #18
  • Pages: 592
  • Product dimensions: 6.94 (w) x 9.88 (h) x 1.61 (d)

Table of Contents

Preface
1 Major Issues Facing the World Dairy Economy 1
2 Milk Fat Consumption and Human Health: Recent NIH and Other American Governmental Recommendations 13
3 Milk Consumption and Individual Responses 23
4 Milk Fat Composition: Targets for Alteration of Function and Nutrition 35
5 Transformations and Effects of Unsaturated Fatty Acids in the Rumen. Consequences on Milk Fat Secretion 73
6 Milk Protein Production and Market Prospects 93
7 The Effects of Milk Protein on the Functionality of Milk Products 105
8 Bioactive Factors in Milk: Natural and Induced 119
9 Regulation of Immunoglobulin Transfer into Mammary Secretions of Ruminants 133
10 Exploitation of Casein Variants 153
11 The Polymorphism of the Milk Protein [beta]-Lactoglobulin. A Review 173
12 Amino Acid Composition of Cow's Milk and Human Requirements 203
13 Recent and Future Improvements of Protein Fraction in Cow's Milk-Based Infant Formula 215
14 Application of Transgenesis to Modifying Milk Protein Composition 231
15 Direct Transfection of the Mammary Gland: Opportunities for Modification of Mammary Function and the Production, Composition and Qualities of Milk 243
16 Perspectives for Marker Assisted Selection in Dairy Cattle Breeding 265
17 Public Attitudes to Biotechnology 271
18 Strategies for POSILAC Use in Dairy Herds 295
19 Immunomodulation of Lactation 307
20 Prospects for Improving Lactational Persistency 319
21 In Vitro Production of Cattle Embryos 341
22 Genetic Gain Through Reproductive Technologies 357
23 Controlled Breeding Technologies 363
24 Modelling the Role of Reproductive Technologies in Seasonal Dairy Farm Systems 373
25 Nuclear Transfer from Cultured Cells: a New Opportunity in Animal Breeding? 389
26 Nutritional Merits and Problems of Pasture 397
27 Supplementation of Forage Diets 419
28 Potential of Biotechnology to Alter Pasture Yield and Quality 441
29 Management of Milk Flavour Through the Manipulation of Rumen Microorganisms 455
30 Rumen Microbiology and Efficiency of Digestion: Opportunities and Impact of Biotechnology 465
31 Biotechnology and Disease Control 489
32 Biotechnology Mitigating the Environmental Effects of Dairying: Greenhouse Gas Emissions 497
33 Biotechnology and Environmental Issues in Dairying 513
34 Limits to Productivity in Dairy Cows 533
35 Conference Overview: Biotechnology for Dairy Production 545
Index 565
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