Human Milk Biochemistry and Infant Formula Manufacturing Technology book cover

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.

Audience

A valuable source of information for professionals in the dairy industry (especially those in the infant formula industry) and academics and graduate students in this field.

Hardbound, 390 Pages

Published: August 2014

Imprint: Woodhead Publishing

ISBN: 978-1-84569-724-2

Contents

  • Introduction: trends and issues in breastfeeding and the use of infant formula
    M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China

    Part I Human milk

    Chemical composition of human milk
    M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China

    Bioactive components in human milk
    G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China

    Variations in the chemical composition of human milk
    L. Zhang, Harbin Institute of Technology, People’s Republic of China

    Human milk banking
    M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan

    Part II Infant formula formulation and processing

    Formulation guidelines for infant formula
    M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan

    Ingredients selection for infant formula
    M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan

    Processing technology for infant formula
    Y. J. Jiang, Northeast Agricultural University, People’s Republic of China and M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China

    Part III Infant formula quality issues

    Component interactions and processing damage during the manufacture of infant formula
    G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China

    Infant formula quality control
    M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan

    Infant formula product regulation
    Y. J. Jiang, Northeast Agricultural University, People’s Republic of China

    Infant formula analysis
    H. Walsh, University of Vermont, USA

    Infant formula and allergy
    M. Guo, University of Vermont, USA and Jilin University, People’s Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan

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