Non-Bovine Milk and Milk Products

Non-Bovine Milk and Milk Products

1st Edition - May 31, 2016

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  • Editors: Effie Tsakalidou, Konstantinos Papadimitriou
  • Hardcover ISBN: 9780128033616
  • eBook ISBN: 9780128033623

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Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers.

Key Features

  • Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products
  • Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world
  • Focuses on current concerns including animal health and welfare, product safety, and production technologies
  • Serves as a valuable resource for those involved in the non-cow milk sector


Researchers studying non-bovine milk and milk products in both industry and academia; dairy science students and professors

Table of Contents

  • Chapter 1. Food Security and the Role of Local Communities in Non-cow Milk Production

    • 1. Introduction
    • 2. The Contribution of Non-cow Milk to Food Security
    • 3. Non-cow Milk Farming Systems
    • 4. Strengths and Weaknesses of Non-cow Milk
    • 5. Conclusions

    Chapter 2. Non-cow Milk Production: The Greenhouse-Gas Emissions and Climate Change

    • 1. Introduction
    • 2. Diversity of Non-cow Supply Chains and Production Systems
    • 3. Choice of Life Cycle Assessment (LCA) of Milk Production
    • 4. Overview of Global Emissions
    • 5. Analysis of GHG Emission From Specific Non-cow Milk Supply Chains
    • 6. Potential Impacts of Climate Change on Non-cow Milk Production: The Heterogeneous Impact of Climate Change in Different Regions
    • 7. Conclusions

    Chapter 3. Husbandry Practices and Animal Health

    • 1. Introduction
    • 2. Husbandry Systems
    • 3. Milking Procedures
    • 4. Lactation and Dry Period
    • 5. Weaning
    • 6. Reproduction
    • 7. Animal Welfare
    • 8. Human–Animal Relationship
    • 9. Conclusions

    Chapter 4. Influence of Animal Health, Breed, and Diet on Non-cow Milk Composition

    • 1. Introduction
    • 2. Outline of the Major Features of Non-cow Milk-Producing Animals
    • 3. Animal Health, Breed, Diet, and Environmental Effects
    • 4. Mastitis
    • 5. Physiological and Biochemical Basis for the Effects of Subclinical Mastitis and Late Lactation on Milk Yield and Quality
    • 6. Concluding Remarks

    Chapter 5. Composition and Properties of Non-cow Milk and Products

    • 1. Introduction
    • 2. Global Production and Geographical Distribution of Non-cow Milk
    • 3. Gross Composition of Milk
    • 4. Nitrogenous Compounds of Milk
    • 5. Milk Carbohydrates and Oligosaccharides
    • 6. Milk Lipids
    • 7. Indigenous Milk Enzymes
    • 8. Mineral Compounds of Milk
    • 9. Milk Vitamins
    • 10. Cheese and Fermented Milk Made from Non-cow Milk
    • 11. Authenticity, Hazards, and Legislation

    Chapter 6. The Microbiota of Non-cow Milk and Products

    • 1. Introduction
    • 2. Sheep and Goat Milk
    • 3. Buffalo Milk
    • 4. Camel Milk
    • 5. Equine Milk
    • 6. Yak Milk
    • 7. Human Milk

    Chapter 7. Existing Technologies in Non-cow Milk Processing and Traditional Non-cow Milk Products

    • 1. Introduction
    • 2. Existing Technologies for Non-cow Fermented Milk
    • 3. Existing Technologies for Non-cow Milk Cheese

    Chapter 8. Novel Technologies for Dairy Processing: Applications for Non-cow Milk

    • 1. Introduction
    • 2. Novel Technologies for Dairy Processing: Industrial Considerations
    • 3. High-Pressure Processing
    • 4. High-Pressure Homogenization of Milk
    • 5. Ultrasound Processing
    • 6. Treatment of Milk and Dairy Products With Pulsed Electric Fields
    • 7. Conclusions

    Chapter 9. Macro- and Micronutrients in Non-cow Milk and Products and Their Impact on Human Health

    • 1. Introduction
    • 2. Nutritional Status and Health
    • 3. Non-cow Dairy Species
    • 4. Nutrients in Milk of Different Species
    • 5. Nutrients in Non-cow Dairy Products
    • 6. Effects of Non-cow Milk on Human Health
    • 7. Dairy Products From Non-cow Milk and Effects on Human Health

Product details

  • No. of pages: 286
  • Language: English
  • Copyright: © Academic Press 2016
  • Published: May 31, 2016
  • Imprint: Academic Press
  • Hardcover ISBN: 9780128033616
  • eBook ISBN: 9780128033623

About the Editors

Effie Tsakalidou

Effie Tsakalidou is Professor of Food Biochemistry in the Department of Food Science and Human Nutrition. She is also the Director of the ACA-DC collection of microorganisms of the Laboratory of Dairy Research. Her research interests lie in the field of lactic acid bacteria, with emphasis on taxonomy, metabolism, physiology, genetics, bioinformatics, antimicrobial peptides, probiotics and technological performance. She has co-authored over 280 publications in the above fields, 280 publications in the above fields, including 86 research papers and 8 review papers in peer-reviewed journals along with 14 book chapters, and presented 8 non-conference invited papers, 121 papers in international conferences and 73 papers in national conferences. She is the coordinator of a number of National and European research projects, member of the Editorial Board in international scientific journals as well as member of scientific societies. Effie Tsakalidou is the Head of the Laboratory of Dairy Research. Since 2012, she is the Vice President of the Council of the Agricultural University of Athens.

Affiliations and Expertise

Food Biochemistry Laboratory, Dairy Research Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

Konstantinos Papadimitriou

Konstantinos Papadimitriou was awarded his PhD degree on the stress physiology of lactic acid bacteria in 2006 with distinction. Since then, Dr. Papadimitriou has worked in different projects funded by EU or national funds as a research associate in the group of Prof. Tsakalidou. His main research interests include the microbiology of milk and milk products, the physiology, the genetics and the genomics of lactic acid bacteria, the metagenomics of food ecosystems, single cell microbiology, plasmid biology and applied bioinformatics. Dr. Papadimitriou has published twenty-one original research articles and has received more than 200 citations. Dr. Papadimitriou and Prof. Tsakalidou are the editors of the book entitled “The stress physiology of lactic acid bacteria” published by Springer (2011). Furthermore, Dr. Papadimitriou is a member of the editorial board of Applied and Environmental Microbiology (ASM) and has served as an ad-hoc reviewer in more than twenty research journals.

Affiliations and Expertise

Laboratory of Dairy Research Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

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