Milk: the Mammary Gland and Its Secretion

Milk: the Mammary Gland and Its Secretion

1st Edition - January 1, 1961

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  • Editors: S. K. Kon, A. T. Cowie
  • eBook ISBN: 9781483270753

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Milk: the Mammary Gland and Its Secretion, Volume II, provides an overview of the state of knowledge in lactation. The book opens with a study on the metabolic cost of lactating, and the role of diet in sustaining lactation. This is followed by separate chapters on the nutrition of the lactating ruminant, mare, and sow, with special emphasis to the nutritional requirements; and the three major metabolic diseases of cattle, and particularly lactating cows: parturient paresis (milk fever), hypomagnesaemia (grass tetany), and ketosis. Subsequent chapters deal with the nutritive needs for lactation in the rat; the chemical and nutritional characteristics of the milk; and breast milk and cow’s milk as food for infants. The final chapters discuss the problems of the post-natal phase of growth and development of the young, and the effects of the amount and composition of the milk supply; and the immunological aspects of colostrum.

Table of Contents

  • Contributors to Volume II

    Contents of Volume I

    V. Nutrition of the Lactating Animal

    13. Nutrition of the Lactating Woman

    I. Introduction

    II. Diet Surveys and Feeding Experiments

    III. Nutritional Requirements in Lactation

    IV. Lactation and Health

    V. Summing Up


    14. Nutrition of Lactating Farm Animals

    I. Introduction

    II. Digestion, Absorption and Gastro-intestinal Synthesis

    III. Nutritional Requirements and Belated Metabolism


    15. Metabolic Disturbances Associated with Lactation

    I. Introduction

    II. Parturient Paresis

    III. Hypomagnesaemia

    IV. Bovine Ketosis

    V. Conclusions


    16. Dietary Requirements for Lactation in the Eat and Other Laboratory Animals

    I. Introduction

    II. Protein Requirement

    III. Mineral (Elements) Requirements

    IV. Water-soluble Vitamin Requirements

    V. Fat-soluble Vitamin and Lipid Requirements

    VI. Water and Calorie Requirements

    VII. Summary


    VI. Nutritional Value of Milk

    17. The Composition of Milk and the Nutritive Value of Its Components

    I. Introduction

    II. Lactose and Other Carbohydrates

    III. Milk Proteins and Other Nitrogenous Constituents

    IV. Minerals

    V. Milk Fat

    VI. Dissolved Gases of Milk

    VII. Some Physical and Other Properties of Milk

    VIII. Factors Influencing the Composition of Milk

    IX. Vitamins

    X. Milk in the Diet of Man

    XI. Conclusion


    18. Human Milk and Cow's Milk in Infant Nutrition

    I. Introduction

    II. Constituents and Properties of Human Milk

    III. Physiological Value of Human Milk

    IV. Physiological Value of Cow's Milk in Infant Feeding

    V. Dietary Requirement of Infants


    19. Lactation and the Growth of the Young

    I. Introduction

    II. The Biology of Lactation

    III. The Regulation of Lactation

    IV. The Maturity of the Young

    V. Milk as Food for the Young

    VI. Conclusions


    20. Immunological Aspects of Colostrum

    I. Transfer of Immunity from Mother to Offspring in Different Animal Species

    II. Colostrum and the Farm Animal

    III. Colostrum and Disease


    Author Index

    Subject Index

Product details

  • No. of pages: 434
  • Language: English
  • Copyright: © Academic Press 1961
  • Published: January 1, 1961
  • Imprint: Academic Press
  • eBook ISBN: 9781483270753

About the Editors

S. K. Kon

A. T. Cowie

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