Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor collates the research related to biologically active compounds associated with chain fresh/preserved temperate forages, the dairy animal, and cow´s, goat´s, and ewe´s milk and milk products.
Comprised of six chapters, this book begins by presenting a brief overview of components of the chain – the forage, the milking animal, and milk. The book then addresses desirable and detrimental compounds by providing an expansive description of each compound’s chemical nature, methods of analytical determination, biological properties and effects on humans, factors affecting level in forage, effects of ensiling and haymaking, processes within the animal, content in milk and milk products, and health evaluation. The book also outlines volatiles affecting the flavor of milk and milk products, and includes a conclusion and numerous relevant references for further reading.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. A brief overview of the chain forage–milking animal–milk - p. 7 3. Chapter 3. Desirable compounds - p. 23 4. Abstract - p. 23 5. 3.1 The Effects of Forages on the Fatty Acid Composition of Milk Fat - p. 23 6. 3.2 Vitamins and Provitamins - p. 59 7. 3.3 Carotenoids - p. 86 8. 3.4 Phytoestrogens - p. 94 9. References - p. 111 10. Chapter 4. Detrimental compounds and bacteria - p. 125 11. Chapter 5. Volatiles affecting the flavor of milk and milk products - p. 175 12. Chapter 6. Conclusions - p. 207 13. Appendix I. Scientific names of plants - p. 219 14. Appendix II. List of abbreviations - p. 221 15. Index - p. 223
Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor collates the research related to biologically active compounds associated with chain fresh/preserved temperate forages, the dairy animal, and cow´s, goat´s, and ewe´s milk and milk products.
Comprised of six chapters, this book begins by presenting a brief overview of components of the chain – the forage, the milking animal, and milk. The book then addresses desirable and detrimental compounds by providing an expansive description of each compound’s chemical nature, methods of analytical determination, biological properties and effects on humans, factors affecting level in forage, effects of ensiling and haymaking, processes within the animal, content in milk and milk products, and health evaluation. The book also outlines volatiles affecting the flavor of milk and milk products, and includes a conclusion and numerous relevant references for further reading.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. A brief overview of the chain forage–milking animal–milk - p. 7 3. Chapter 3. Desirable compounds - p. 23 4. Abstract - p. 23 5. 3.1 The Effects of Forages on the Fatty Acid Composition of Milk Fat - p. 23 6. 3.2 Vitamins and Provitamins - p. 59 7. 3.3 Carotenoids - p. 86 8. 3.4 Phytoestrogens - p. 94 9. References - p. 111 10. Chapter 4. Detrimental compounds and bacteria - p. 125 11. Chapter 5. Volatiles affecting the flavor of milk and milk products - p. 175 12. Chapter 6. Conclusions - p. 207 13. Appendix I. Scientific names of plants - p. 219 14. Appendix II. List of abbreviations - p. 221 15. Index - p. 223
