First edition blurb
No one can deny the fact that the cow is the primary dairy animal species to provide humans with nutritious dairy foods through its abundance of lacteal secretion. The goat or other minor dairy species will never be able to compete with the cow in terms of the volume of milk production. Yet, the contribution of milks from other secondary domesticated dairy species to the survival and well-being of mankind around the world is immense and invaluable. Testament to the importance of non-bovine milk is that more people drink the milk of goats than that of any other single species in the world.
In developing and under-developed counties, the secondary dairy species play a crucial role in supplying the food and nutritional needs of the people in those regions. Due to the unavailability of cow milk and the low consumption of meat, the milks of minor species such as goat, buffalo, sheep, and camel are critical daily food sources of protein, phosphate and calcium. Furthermore, because of important and inherent hypoallergenic properties, milks of certain species such as goat milk have been recommended as substitutes in diets for those with cow milk allergies.
Editors Park and Haenlein have assembled dairy and nutrition experts from around the world to contribute to the Handbook of Milk of Non-Bovine Mammals. Secondary dairy species addressed are the goat, sheep, buffalo, mare, camel, yak, deer (reindeer), sow, llama, alpaca, moose, musk ox, caribou, ass, elk, pinniped, polar bear and human. The book comprehensively covers the most important aspects of milk production including: trends and methods of raw milk production in different regions; compositional, nutritional, therapeutic, physico-chemical, and microbiological characteristics of the milks; processing technology; and types, distribution and consumption of the manufactured products from minor species milks. Of special note is coverage comparing specific human health attributes of milk from the various species, including nutritional, allergenic, immunological, and cultural factors. Because secondary dairy species have such a significant impact on human well-being and survival in many parts of the world, the Handbook of Milk of Non-Bovine Mammals is an essential reference book of leading-edge information for dairy scientists, nutritionists, food chemists, allergy specialists, health professionals, and allied professionals.
New in the second edition
Since 2006, much developmental work has been conducted to take advantage of the uniqueness of some of the fats, proteins and flavor potentials of non-bovine species milk in cheese and other cultured dairy products. Since many of these sources of non-bovine milk are limited at the current time, artisanal cheesemakers have been using blends of the desired species blended with bovine milk for cheesemaking.
With the use of non-bovine milk for cheese manufacture, mixed milk whey is recovered for processing. Since whey proteins have been isolated and blended in sports drinks or in infant formula to improve the nutritional aspect of those products, it is critical to have a basic understanding of what type of protein and fats may be present in each of the non-bovine sources of milk.
In the first volume of the Handbook of Milk of Non-Bovine Mammals, the approach was to gather as much technical information on the composition of the various milk sources as possible. Since then, there has been considerable research and developmental work on use of non-bovine milks in artisanal specialty cheeses, cultured products, e.g., Greek yogurt and cultured creams. There also has been considerable research completed on the whey proteins and the potential market for these proteins in sport drinks and in infant formula.
With that in mind, the second edition of the Handbook will contain more information on the actual usage of non-bovine milks in cheesemaking and in other cultured milk products. Extensive information on the nutritional aspects of non-bovine milks will be included in the revised volume. The sheep milk chapter will be expanded to 3 subchapters to allow for a more effective coverage of the discussion. Some of the minor non-bovine species (Camel, Yak, Sow, Llama) will be combined into the chapter (Chapter 8) covering the other minor species. Two new chapters will be added to the revised Handbook to allow for an extensive coverage of the use of non-bovine milk in mixed milk cheeses and cultured milk products. An additional chapter will be added in which the use of non-bovine milks will be evaluated as a potential source for milk proteins and other nutraceuticals that might be incorporated in sports recovery drinks and infant formulas.
