Table of Contents

  • Food Science and Technology International Series
  • List of Contributors
  • Preface to the Second Edition
  • Preface to the First Edition
  • Chapter 1: The World Supply of Food and the Role of Dairy Protein
    • Abstract
    • Introduction
    • Hunger and the need for food
    • The dietary essential amino acids in proteins
    • Identifying the countries deficient in dietary essential amino acids
    • Demographic changes, aging populations, and the need for quality protein and essential amino acids
    • Global trade in proteins, the long-term prospects, with a focus on dairy foods
    • Conclusions
  • Chapter 2: Milk: An Overview
    • Abstract
    • Introduction
    • Evolution of mammals and lactation
    • Utilization of milk
    • Composition of milk
    • Milk constituents
    • Summary
  • Chapter 3: The Comparative Genomics of Monotremes, Marsupials, and Pinnipeds: Models to Examine the Functions of Milk Proteins
    • Abstract
    • Introduction
    • The echidna (Tachyglossus aculeatus)
    • The tammar wallaby (Macropus eugenii)
    • A role for milk in the control of mammary function
    • The fur seal
    • New player in milk bioactives; MicroRNA
    • Conclusions
  • Chapter 4: Significance, Origin, and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
    • Abstract
    • Introduction
    • Origins of milk proteins
    • Constraints and opportunities for evolution or manipulation of bovine milk proteins
    • Conclusion
  • Chapter 5: Post-translational Modifications of Caseins
    • Abstract
    • Introduction
    • The caseins
    • Caseins from other species
    • Conclusions
  • Chapter 6: Casein Micelle Struct


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© 2014
Academic Press
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