Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself, as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This encyclopedia includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. The Encyclopedia of Dairy Sciences, Five Volume Set is the only work available that covers in detail the entirety of dairy science, from husbandry of dairy animals, milk production, through the processing of milk into a myriad of dairy products and ingredients, to the effect of dairy foods on human health.
The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food. Unlike earlier editions, in which articles were arranged in alphabetical order by topic, this edition will be optimally organized into 9 coherent sections. This new edition contains 500 articles, the vast majority of which has been significantly revised or is completely new. Only 40 chapters have been retained from the earlier edition as they cover basic science areas still relevant and important today. All articles have been reviewed by specialists in their area.
1. Introduction - p. iii 2. History of Dairy Farming - p. iii 3. Animals that Produce Dairy Food - p. iii 4. Bos indicus Breeds and Bos indicus × Bos taurus Crosses - p. iii 5. Camel - p. iii 6. Donkey - p. iii 7. Goat Breeds - p. iii 8. Horse - p. iii 9. Major Bos taurus Breeds - p. iii 10. Minor and Dual-Purpose Bos taurus Breeds - p. iii 11. Reindeer - p. iii 12. Sheep Breeds - p. iii 13. Water Buffalo - p. iii 14. Yak - p. iii 15. Body Condition - p. iii 16. Effects on Health, Milk Production, and Reproduction - p. iii 17. Measurement Techniques and Data Processing - p. iii 18. Bulls - p. iii 19. Bull Management: Artificial Insemination Centers - p. iii 20. Bull Management: Dairy Farms - p. iii 21. Business Management - p. iii 22. Dairy Management Records and Analysis - p. iii 23. Roles and Responsibilities of the Manager - p. iii 24. Calf Management - p. iii 25. Alleviating Pain in Neonatal Procedures - p. iii 26. Dairy Farm Layout and Design - p. iii 27. Building and Yard Design, Warm Climates - p. iii 28. Dairy Farm Management Systems - p. iii 29. Dry-Lot Dairy Cow Breeds - p. iii 30. Goats - p. iii 31. Hazard Analysis Critical Control Points: Total Quality Management and Dairy Herd Health - p. iii 32. Labour Management on Dairy Farms - p. iii 33. Non-Seasonal, Pasture Optimized, Dairy Cow Breeds in the United States - p. iii 34. Non-Seasonal, Pasture-Based Milk Production Systems in Western Europe - p. iii 35. Seasonal, Pasture-Based, Dairy Cow Breeds - p. iii 36. Sheep - p. iii 37. Diseases of Dairy Animals - p. iii 38. Gastrointestinal Nematode Infections in Adult Dairy Cattle - p. iii 39. Infectious Diseases: Bluetongue - p. iii 40. Infectious Diseases: Bovine Digital Dermatitis - p. iii 41. Infectious Diseases: Brucellosis - p. iii 42. Infectious Diseases: Foot-and-Mouth Disease - p. iii 43. Infectious Diseases: Johne's Disease - p. iii 44. Infectious Diseases: Leptospirosis - p. iii 45. Infectious Diseases: Listeriosis - p. iii 46. Infectious Diseases: Salmonellosis - p. iii 47. Infectious Diseases: Tuberculosis - p. iii 48. Non-infectious Diseases: Acidosis/Laminitis - p. iii 49. Non-infectious Diseases: Bloat - p. iii 50. Non-infectious Diseases: Displaced Abomasum - p. iii 51. Non-infectious Diseases: Fatty Liver - p. iii 52. Non-infectious Diseases: Grass Tetany - p. iii 53. Non-infectious Diseases: Ketosis - p. iii 54. Non-infectious Diseases: Milk Fever - p. iii 55. Non-infectious Diseases: Pregnancy Toxemia - p. iii 56. Nutrition, Digestion and Absorption: Nutritional and Immunological Interactions - p. iii 57. Parasites, External: Mange, Dermatitis and Dermatosis - p. iii 58. Parasites, External: Tick Infestations - p. iii 59. Parasites, Internal: Liver Flukes - p. iii 60. Parasites, Internal: Lungworms - p. iii 61. Feeds and Nutrition - p. iii 62. Diets and Feed Management Post-weaning to First-Calving - p. iii 63. Feed Concentrates: Cereal Grains - p. iii 64. Feed Concentrates: Co-Product Feeds - p. iii 65. Feed Energy - p. iii 66. Feed Proteins - p. iii 67. Feed Supplements: Anionic Salts - p. iii 68. Feed Supplements: Fats and Protected Fats - p. iii 69. Feed Supplements: Macrominerals - p. iii 70. Feed Supplements: Microminerals and Organic-Chelated Minerals - p. iii 71. Feed Supplements: Ruminally Protected Amino Acids - p. iii 72. Feed Supplements: Vitamins - p. iii 73. Feeds, Ration Formulation: Dry Period Rations in Cattle - p. iii 74. Feeds, Ration Formulation: Lactation Rations for Dairy Cattle on Dry Lot Systems - p. iii 75. Feeds, Ration Formulation: Lactation Rations in Cows on Grazing Systems - p. iii 76. Feeds, Ration Formulation: Models in Nutritional Management - p. iii 77. Feeds, Ration Formulation: Systems Describing Nutritional Requirements of Dairy Cows - p. iii 78. Feeds, Ration Formulation: Transition Cow Feeding and Management on Pasture Systems - p. iii 79. Feeds, Ration Formulation: Use of Yeast in Dairy Feeds - p. iii 80. Oilseed and Oilseed Meals - p. iii 81. Genetics - p. iii 82. Cattle Genomics - p. iii 83. Genetic Defects in Cattle - p. iii 84. International Flow of Genes - p. iii 85. Selection: Concepts - p. iii 86. Selection: Economic Indices for Genetic Evaluation - p. iii 87. Selection: Evaluation and Methods - p. iii 88. Goats - p. iii 89. Management of Dairy Animals: Goat: Feeding Management - p. iii 90. Management of Dairy Animals: Goat: Health Management - p. iii 91. Management of Dairy Animals: Goat: Milking Management - p. iii 92. Management of Dairy Animals: Goat: Multipurpose Management - p. iii 93. Management of Dairy Animals: Predator Control in Goats and Sheep - p. iii 94. Grazing Systems - p. iii 95. Annual Forage and Pasture Crops – Establishment and Management - p. iii 96. Annual Forage and Pasture Crops - Species and Varieties - p. iii 97. Grazing Management - p. iii 98. Perennial Forage and Pasture Crops - Establishment and Maintenance - p. iii 99. Perennial Forage and Pasture Crops – Species and Varieties - p. iii 100. Heifer Management - p. iii 101. Replacement Management in Cattle: Growth Standards and Nutrient Requirements - p. iii 102. Replacement Management in Cattle: Health Management - p. iii 103. Replacement Management in Cattle: Pre-Ruminant Diets and Weaning Practices - p. iii 104. Milking Management - p. iii 105. Milking Machines: Principles and Design - p. iii 106. Milking Parlors - p. iii 107. Technology and Robotic Milking in Dairy Production - p. iii 108. Organic Dairy Production - p. iii 109. Organic Dairy Production - p. iii 110. Regional Dairy Production - p. iii 111. Management of Dairy Animals: Buffalo: Asia - p. iii 112. Management of Dairy Animals: Buffalo: Mediterranean Region - p. iii 113. Reproduction - p. iii 114. Estrous Cycles, Control: Synchronization of Estrus - p. iii 115. Gamete and Embryo Technology: Artificial Insemination - p. iii 116. Gamete and Embryo Technology: Cloning - p. iii 117. Gamete and Embryo Technology: In Vitro Fertilization - p. iii 118. Gamete and Embryo Technology: Multiple Ovulation and Embryo Transfer - p. iii 119. Gamete and Embryo Technology: Sexed Offspring - p. iii 120. Gamete and Embryo Technology: Transgenic Animals - p. iii 121. Goat Management: Reproductive Management - p. iii 122. Management Induced Stress in Dairy Cattle: Effects on Reproduction - p. iii 123. Management of Dairy Animals: Goat: Replacement Management - p. iii 124. Replacement Management in Cattle: Breeding Standards and Pregnancy Management - p. iii 125. Reproduction, Events and Management: Assessing Herd Reproductive Performance - p. iii 126. Reproduction, Events and Management: Estrous Cycles: Characteristics - p. iii 127. Reproduction, Events and Management: Estrous Cycles: Postpartum Cyclicity - p. iii 128. Reproduction, Events and Management: Estrous Cycles: Puberty - p. iii 129. Reproduction, Events and Management: Estrous Cycles: Seasonal Breeders - p. iii 130. Reproduction, Events and Management: Mating Management: Artificial Insemination, Utilization - p. iii 131. Reproduction, Events and Management: Mating Management: Detection of Estrus - p. iii 132. Reproduction, Events and Management: Mating Management: Fertility - p. iii 133. Reproduction, Events and Management: Pregnancy: Characteristics - p. iii 134. Reproduction, Events and Management: Pregnancy: Control of Estrous Cycles: Synchronization of Ovulation and Insemination - p. iii 135. Reproduction, Events and Management: Pregnancy: Parturition - p. iii 136. Reproduction, Events and Management: Pregnancy: Periparturient Disorders - p. iii 137. Reproduction, Events and Management: Pregnancy: Physiology - p. iii 138. Dairy Animal Management - p. iii 139. Sheep - p. iii 140. Management of Dairy Animals: Sheep Feeding Management - p. iii 141. Management of Dairy Animals: Sheep: Health Management - p. iii 142. Management of Dairy Animals: Sheep: Milking Management - p. iii 143. Management of Dairy Animals: Sheep: Multipurpose Management - p. iii 144. Management of Dairy Animals: Sheep: Replacement Management - p. iii 145. Management of Dairy Animals: Sheep: Reproductive Management - p. iii 146. Biology of Milk Production - p. iii 147. Animal Welfare - p. iii 148. Dairy Cattle Welfare - p. iii 149. Dairy Education - p. iii 150. Trends and Outlook for Dairy Education in the United States - p. iii 151. Environmental Management - p. iii 152. Control of Methanogenesis in Dairy Animals - p. iii 153. Dairy Cattle Genetics and Environmental Impact Management - p. iii 154. Feeds and Nutrition - p. iii 155. Models in Nutritional Research - p. iii 156. Nutrition, Digestion and Absorption: Fermentation in the Rumen - p. iii 157. Nutrition, Digestion and Absorption: Fiber Digestion in Pasture-Based Cows - p. iii 158. Nutrition, Digestion and Absorption: Small Intestine of Lactating Ruminants - p. iii 159. International Epizooties - p. iii 160. World Organization for Animal Health (Office of International Epizooties): Mission, Organization, Activities and Products - p. iii 161. Lactation - p. iii 162. Galactopoiesis, Effect of Treatment with Bovine Somatotropin - p. iii 163. Galactopoiesis, Effects of Hormones and Growth Factors - p. iii 164. Galactopoiesis, Seasonal Effects - p. iii 165. Hormones and Regulatory Factors in Bovine Milk - p. iii 166. Induced Lactation - p. iii 167. Lactogenesis - p. iii 168. Mammary Gland: Anatomy - p. iii 169. Mammary Gland: Gene Networks Controlling Development and Involution - p. iii 170. Mammary Gland: Growth, Development and Involution - p. iii 171. Mammary Gland, Milk Biosynthesis and Secretion: Lactose - p. iii 172. Mammary Gland, Milk Biosynthesis and Secretion: Milk Fat - p. iii 173. Mammary Gland, Milk Biosynthesis and Secretion: Milk Protein - p. iii 174. Mammary Gland, Milk Biosynthesis and Secretion: Secretion of Milk Constituents - p. iii 175. Mammary Resistance Mechanisms: Anatomical - p. iii 176. Mammary Resistance Mechanisms: Endogenous - p. iii 177. Milk Quality and Udder Health: Effect on Processing Characteristics - p. iii 178. Regional Dairy Production - p. iii 179. Dairy Production in Diverse Regions: Africa - p. iii 180. Dairy Production in Diverse Regions: China - p. iii 181. Dairy Production in Diverse Regions: Latin America - p. iii 182. Dairy Production in Diverse Regions: Southern Asia - p. iii 183. Stress - p. iii 184. Cold Stress: Effects on Nutritional Requirements, Health and Performance - p. iii 185. Cold Stress: Management Considerations - p. iii 186. Heat Stress: Effects on Milk Production and Composition - p. iii 187. Heat Stress: Effects on Reproduction - p. iii 188. Analysis of Milk and Dairy Products - p. iii 189. Analysis and Measurement of Water Activity - p. iii 190. Atomic Spectrometric Techniques - p. iii 191. Bioactivity of Milk Components - p. iii 192. Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control - p. iii 193. Differential Scanning Calorimetry - p. iii 194. DNA-Based Assays - p. iii 195. Electrochemical Analysis - p. iii 196. Electrophoresis - p. iii 197. Gas Chromatography - p. iii 198. Heat Stability - p. iii 199. Immunochemical Methods - p. iii 200. Infrared Spectroscopy in Dairy Analysis - p. iii 201. Light Scattering Techniques - p. iii 202. Liquid Chromatography - p. iii 203. Mass Spectrometric Methods - p. iii 204. Microscopy (Microstructure of Milk Constituents and Products) - p. iii 205. Milk Lipids: Analytical Methods - p. iii 206. Milk Proteins: Analytical Methods - p. iii 207. Minerals - p. iii 208. Nuclear Magnetic Resonance - p. iii 209. Physical Methods - p. iii 210. Physical Properties of Dairy Powders - p. iii 211. Proximate and Other Chemical Analyses - p. iii 212. Rheological Methods: Instrumentation - p. iii 213. Rheology and Tribology - p. iii 214. Rheology of Liquid and Semi-Solid Milk Products - p. iii 215. Sampling - p. iii 216. Sensory Evaluation - p. iii 217. Spectral Imaging for Dairy Products - p. iii 218. Spectroscopy: Overview - p. iii 219. Statistical Methods for Assessing Analytical Data - p. iii 220. Tests Done at the Plant - p. iii 221. Texture - p. iii 222. Ultrasonic Techniques - p. iii 223. Additives in Dairy Foods - p. iii 224. Emulsifiers - p. iii 225. Gases - p. iii 226. Ingredients and Formulation - p. iii 227. Legislation - p. iii 228. Safety - p. iii 229. Stabilisers - p. iii 230. Butter and Other Milk Fat Products - p. iii 231. Butter Oil and Ghee - p. iii 232. Milk Fat-Based Spreads - p. iii 233. Milk Lipids: Rheological Properties and Their Modification - p. iii 234. Modified Butters - p. iii 235. Properties and Analysis - p. iii 236. The Product and Its Manufacture - p. iii 237. Cheese and Fermented Milks - p. iii 238. Cheese - p. iii 239. Accelerated Cheese Ripening - p. iii 240. Acid- and Acid/Heat Coagulated Cheese - p. iii 241. Avoidance of Gas Blowing - p. iii 242. Biochemistry of Cheese Ripening - p. iii 243. Blue Mold Cheese - p. iii 244. Cheddar-type Cheeses - p. iii 245. Cheese Analogs - p. iii 246. Cheese as a Food Ingredient - p. iii 247. Cheese Crystals - p. iii 248. Cheese Flavor - p. iii 249. Cheese from Non-Bovine Milk - p. iii 250. Cheese: Public Health Aspects - p. iii 251. Cheese Rheology and Texture - p. iii 252. Cheeses Matured in Brine - p. iii 253. Cheese with Herbs, Spices and Condiments - p. iii 254. Current Legislation for Cheeses - p. iii 255. Dutch-Type Cheeses - p. iii 256. Enzyme-Modified Cheese - p. iii 257. Extra-hard Varieties - p. iii 258. Low-Fat and Reduced-Fat Cheese - p. iii 259. Mechanization of Cheesemaking - p. iii 260. Membrane Processing in Cheese Manufacture - p. iii 261. Microbiology of Cheese - p. iii 262. Monitoring Gel Formation in Cheese Manufacture - p. iii 263. Non-Starter Lactic Acid Bacteria - p. iii 264. Overview of Cheese - p. iii 265. Pasta Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese) - p. iii 266. Pasta Filata Cheeses: Traditional Pasta Filata Cheese - p. iii 267. Pasteurized Processed Cheese Products - p. iii 268. Preparation of Cheese Milk - p. iii 269. Raw Milk Cheeses - p. iii 270. Rennet Coagulation of Milk - p. iii 271. Rennets and Coagulants - p. iii 272. Salting of Cheese - p. iii 273. Secondary Cultures - p. iii 274. Smear-Ripened Cheeses - p. iii 275. Starter Cultures for Cheese Manufacture - p. iii 276. Starter Cultures: General Aspects - p. iii 277. Starter Cultures: Specific Properties - p. iii 278. Surface-Ripened White Mold Cheese - p. iii 279. Swiss-Type Cheeses - p. iii 280. Syneresis of Renneted Milk Gels - p. iii 281. Fermented Milks - p. iii 282. Asian Fermented Milk - p. iii 283. Buttermilk Products - p. iii 284. Cultured Cream - p. iii 285. Fermented Milks: Starter Cultures - p. iii 286. Health Effects of Fermented Milks - p. iii 287. Kefir - p. iii 288. Koumiss - p. iii 289. Middle Eastern Fermented Milks - p. iii 290. Nordic Fermented Milks - p. iii 291. Probiotic Cultures in Cheese and Yogurt - p. iii 292. Types and Standards of Identity - p. iii 293. Yogurt: Role of Starter Culture - p. iii 294. Yogurt: Types and Manufacture - p. iii 295. Chocolate - p. iii 296. Milk Chocolate - p. iii 297. Milk Chocolate - p. iii 298. Concentrated and Dehydrated Dairy Products - p. iii 299. Dulce de Leche - p. iii 300. Evaporated Milk - p. iii 301. Khoa - p. iii 302. Milk Protein and Casein Concentrates - p. iii 303. Sweetened Condensed Milk - p. iii 304. Dairy Chemistry - p. iii 305. Fat Replacers - p. iii 306. Flavors and Off-flavors in Dairy Foods - p. iii 307. Functional Properties of Caseins and Whey Proteins - p. iii 308. History of Dairy Chemistry - p. iii 309. Nucleosides and Nucleotides in Milk - p. iii 310. Physical and Physico-Chemical Properties of Milk - p. iii 311. Seasonal Effects on Processing Properties of Cows’ Milk - p. iii 312. Thermal Denaturation and Aggregation of Whey Proteins - p. iii 313. Water in Dairy Products: Significance - p. iii 314. Enzymes - p. iii 315. Enzymes Exogenous to Milk in Dairy Technology: Catalase, Glucose Oxidase, Glucose Isomerase and Hexose Oxidase - p. iii 316. Enzymes Exogenous to Milk in Dairy Technology: Lipases - p. iii 317. Enzymes Exogenous to Milk in Dairy Technology: Proteinases - p. iii 318. Enzymes Exogenous to Milk in Dairy Technology: Transglutaminase - p. iii 319. Enzymes Exogenous to Milk in Dairy Technology: β-D-Galactosidase - p. iii 320. Enzymes Indigenous to Milk: Lactoperoxidase - p. iii 321. Enzymes Indigenous to Milk: Lipases and Esterases - p. iii 322. Enzymes Indigenous to Milk: Minor Indigenous Milk Enzymes - p. iii 323. Enzymes Indigenous to Milk: Phosphatases - p. iii 324. Enzymes Indigenous to Milk: Plasmin System in Milk - p. iii 325. Enzymes Indigenous to Milk: Xanthine Oxidoreductase - p. iii 326. Lactose and Oligosaccharides - p. iii 327. Indigenous Oligosaccharides in Bovine Milk - p. iii 328. Lactose Crystallization - p. iii 329. Lactose Derivatives - p. iii 330. Lactose Intolerance - p. iii 331. Lactose: Chemistry, Properties - p. iii 332. Lactose: Galacto-Oligosaccharides - p. iii 333. Lactose: Production, Applications - p. iii 334. Maillard Reaction - p. iii 335. Milk Lipids - p. iii 336. Buttermilk and Milk Fat Globule Membrane Fractions - p. iii 337. Conjugated Linoleic Acid - p. iii 338. Fat Globules in Milk - p. iii 339. Fatty Acids - p. iii 340. General Characteristics of Milk Lipids - p. iii 341. Lipid Oxidation - p. iii 342. Lipolysis and Hydrolytic Rancidity - p. iii 343. Milk Lipids: Milk Fat Globule Membrane - p. iii 344. Phospholipids - p. iii 345. Triacylglycerols - p. iii 346. Milk Proteins - p. iii 347. α-Lactalbumin - p. iii 348. β-Lactoglobulin - p. iii 349. Casein Nomenclature, Structure, and Association - p. iii 350. Heterogeneity, Fractionation, and Isolation - p. iii 351. Immunoglobulins - p. iii 352. Inter-Species Comparison of Milk Proteins: Quantitative Variability and Molecular Diversity - p. iii 353. Lactoferrin - p. iii 354. Proteomics - p. iii 355. Milk Salts - p. iii 356. Milk Salt Composition, Distribution and Analysis - p. iii 357. Milk Salts: Interaction with Caseins - p. iii 358. Dairy Microbiology - p. iii 359. Analytical Methods: Microbiological - p. iii 360. Arthrobacter spp. in Milk and Milk Products - p. iii 361. Bacteria, Beneficial: Bifidobacterium spp.: Applications in Fermented Milks - p. iii 362. Bacteria, Beneficial: Bifidobacterium spp.: Morphology and Physiology - p. iii 363. Bacteria, Beneficial: Probiotic Lactic Acid Bacteria: An Overview - p. iii 364. Bacteria, Beneficial: Propionibacterium spp. and Acidipropionibacterium spp. - p. iii 365. Bacteriocins: Novel Applications in Food, and Human and Animal Health - p. iii 366. Bacteriocins: Structure and Function - p. iii 367. Bacteriophage: Biological Aspects and Diversity - p. iii 368. Bacteriophage: Technological Importance in the Dairy Industry - p. iii 369. Biofilm Formation and Control in the Dairy Industry - p. iii 370. Biogenic Amines - p. iii 371. CRISPR-Cas Systems in Starter Cultures - p. iii 372. Engineering Lactococci for Increased Functionality - p. iii 373. History of Dairy Bacteriology - p. iii 374. Interactions Microbe-Matrix in Dairy Products - p. iii 375. Lactic Acid Bacteria: Citrate Fermentation - p. iii 376. Lactic Acid Bacteria: Enterococcus in Milk and Dairy Products - p. iii 377. Lactic Acid Bacteria: Exopolysaccharides - p. iii 378. Lactic Acid Bacteria: Genomics and Genetic Engineering - p. iii 379. Lactic Acid Bacteria in Flavor Development - p. iii 380. Lactic Acid Bacteria: Lactobacillus acidophilus - p. iii 381. Lactic Acid Bacteria: Lactobacillus helveticus - p. iii 382. Lactic Acid Bacteria: Lactobacillus plantarum - p. iii 383. Lactic Acid Bacteria: Lactococcus lactis - p. iii 384. Lactic Acid Bacteria: Leuconostoc spp. - p. iii 385. Lactic Acid Bacteria: Pediococcus spp. - p. iii 386. Lactic Acid Bacteria: Physiology and Stress Responses - p. iii 387. Lactic Acid Bacteria: Proteolytic Systems - p. iii 388. Lactic Acid Bacteria: Streptococcus thermophilus - p. iii 389. Lactic Acid Bacteria: Taxonomy and Biodiversity - p. iii 390. Lactobacillus casei Group - p. iii 391. Lactobacillus delbrueckii Group - p. iii 392. Lactobacillus spp. and Related Genera: General Characteristics - p. iii 393. Listeria monocytogenes - p. iii 394. Microbiota of Milk and Dairy Foods: Structure and Function by -omics Approaches - p. iii 395. Microorganisms Associated with Raw Milk - p. iii 396. Microorganisms in Milk Powders - p. iii 397. Microorganisms in Smear Cheeses - p. iii 398. Molecular Genetics, Genetic Engineering and Dairy Foods - p. iii 399. Prebiotics: Types - p. iii 400. Probiotics: Application of Probiotics in Dairy Products: Established and Potential Benefits - p. iii 401. Psychrotrophic Bacteria: Other Psychrotrophs - p. iii 402. Psychrotrophic Bacteria: Pseudomonas spp. - p. iii 403. Spoilage Organisms: Geobacillus stearothermophilus - p. iii 404. Pathogens in Milk - p. iii 405. Bacillus cereus - p. iii 406. Brucella spp. - p. iii 407. Campylobacter spp. - p. iii 408. Clostridium spp. - p. iii 409. Coxiella burnetii - p. iii 410. Cronobacter spp. - p. iii 411. Detection Methods - p. iii 412. Enterobacter Species - p. iii 413. Enterobacteriaceae - p. iii 414. Escherichia coli - p. iii 415. Mycobacterium spp. - p. iii 416. Salmonella spp. - p. iii 417. Shigella spp. - p. iii 418. Staphylococcus aureus - Dairy - p. iii 419. Staphylococcus aureus - Molecular - p. iii 420. Yersinia enterocolitica - p. iii 421. Yeasts and Molds - p. iii 422. Aspergillus flavus - p. iii 423. Geotrichum candidum - p. iii 424. Kluyveromyces spp. - p. iii 425. Mycotoxins: Aflatoxins and Related Compounds - p. iii 426. Mycotoxins: Classification, Occurrence and Determination - p. iii 427. Penicillium camemberti - p. iii 428. Penicillium roqueforti - p. iii 429. Spoilage Mold in Dairy Products - p. iii 430. Yeasts in Milk and Dairy Products - p. iii 431. Dairy Processing and Technology - p. iii 432. Dairy Processing - p. iii 433. Heat Treatment of Milk: Extended Shelf-Life (ESL) and Ultra-High Temperature (UHT) Treatments - p. iii 434. Heat Treatment of Milk: Heat Stability of Milk - p. iii 435. Heat Treatment of Milk: Microwave Technology and Ohmic Heating - p. iii 436. Heat Treatment of Milk: Pasteurization (HTST) and thermization (LTLT) - p. iii 437. Heat Treatment of Milk: Principles and Purpose - p. iii 438. Heat Treatment of Milk: Sterilization - p. iii 439. History of Dairy Processing, Technology and Products - p. iii 440. Homogenization of Milk: High–Pressure Homogenization - p. iii 441. Homogenization of Milk: Low Pressure Homogenization (High-Speed Mixing, Ultrasonics, Microfluidizers, Membrane Emulsification) - p. iii 442. Homogenization of Milk: Principles and Purpose - p. iii 443. Non-Thermal Treatment of Milk: High Pressure Processing - p. iii 444. Non-thermal Treatment of Milk: Principles and Purpose - p. iii 445. Non-thermal Treatment of Milk: Pulsed Electric Field Technology - p. iii 446. Non-thermal Treatment of Milk: Ultrasonics and Megasonics - p. iii 447. Packaging of Milk and Dairy Products: Labeling of Dairy Products - p. iii 448. Packaging of Milk and Dairy Products: Packaging Materials, Technologies and Their Applications - p. iii 449. Packaging of Milk and Dairy Products: Principles and Purpose - p. iii 450. Safety and Risk Mitigation Risk Assessment in Dairy Processing - Importance of Food Safety in the Dairy Processing Sector - p. iii 451. Safety and Risk Mitigation: Food Safety Hazards and Their Mitigation - p. iii 452. Safety and Risk Mitigation: Implications of the Food Safety Modernization Act (FSMA) on Dairy Processing - p. iii 453. Safety and Risk Mitigation: Rodents, Birds and Insects - p. iii 454. Sustainable Processing: Continuous Process Improvement and Optimization - p. iii 455. Sustainable Processing: Dairy Plant Effluents – Minimization and Treatment - p. iii 456. Sustainable Processing: Energy Conservation in Dairy Processing - p. iii 457. Sustainable Processing: Minimizing the Impact of the Dairy Industry on the Environment – Toward Zero Carbon Footprint - p. iii 458. Sustainable Processing: Water Reuse in Dairy Processing - p. iii
Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself, as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This encyclopedia includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. The Encyclopedia of Dairy Sciences, Five Volume Set is the only work available that covers in detail the entirety of dairy science, from husbandry of dairy animals, milk production, through the processing of milk into a myriad of dairy products and ingredients, to the effect of dairy foods on human health.
The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food. Unlike earlier editions, in which articles were arranged in alphabetical order by topic, this edition will be optimally organized into 9 coherent sections. This new edition contains 500 articles, the vast majority of which has been significantly revised or is completely new. Only 40 chapters have been retained from the earlier edition as they cover basic science areas still relevant and important today. All articles have been reviewed by specialists in their area.
1. Introduction - p. iii 2. History of Dairy Farming - p. iii 3. Animals that Produce Dairy Food - p. iii 4. Bos indicus Breeds and Bos indicus × Bos taurus Crosses - p. iii 5. Camel - p. iii 6. Donkey - p. iii 7. Goat Breeds - p. iii 8. Horse - p. iii 9. Major Bos taurus Breeds - p. iii 10. Minor and Dual-Purpose Bos taurus Breeds - p. iii 11. Reindeer - p. iii 12. Sheep Breeds - p. iii 13. Water Buffalo - p. iii 14. Yak - p. iii 15. Body Condition - p. iii 16. Effects on Health, Milk Production, and Reproduction - p. iii 17. Measurement Techniques and Data Processing - p. iii 18. Bulls - p. iii 19. Bull Management: Artificial Insemination Centers - p. iii 20. Bull Management: Dairy Farms - p. iii 21. Business Management - p. iii 22. Dairy Management Records and Analysis - p. iii 23. Roles and Responsibilities of the Manager - p. iii 24. Calf Management - p. iii 25. Alleviating Pain in Neonatal Procedures - p. iii 26. Dairy Farm Layout and Design - p. iii 27. Building and Yard Design, Warm Climates - p. iii 28. Dairy Farm Management Systems - p. iii 29. Dry-Lot Dairy Cow Breeds - p. iii 30. Goats - p. iii 31. Hazard Analysis Critical Control Points: Total Quality Management and Dairy Herd Health - p. iii 32. Labour Management on Dairy Farms - p. iii 33. Non-Seasonal, Pasture Optimized, Dairy Cow Breeds in the United States - p. iii 34. Non-Seasonal, Pasture-Based Milk Production Systems in Western Europe - p. iii 35. Seasonal, Pasture-Based, Dairy Cow Breeds - p. iii 36. Sheep - p. iii 37. Diseases of Dairy Animals - p. iii 38. Gastrointestinal Nematode Infections in Adult Dairy Cattle - p. iii 39. Infectious Diseases: Bluetongue - p. iii 40. Infectious Diseases: Bovine Digital Dermatitis - p. iii 41. Infectious Diseases: Brucellosis - p. iii 42. Infectious Diseases: Foot-and-Mouth Disease - p. iii 43. Infectious Diseases: Johne's Disease - p. iii 44. Infectious Diseases: Leptospirosis - p. iii 45. Infectious Diseases: Listeriosis - p. iii 46. Infectious Diseases: Salmonellosis - p. iii 47. Infectious Diseases: Tuberculosis - p. iii 48. Non-infectious Diseases: Acidosis/Laminitis - p. iii 49. Non-infectious Diseases: Bloat - p. iii 50. Non-infectious Diseases: Displaced Abomasum - p. iii 51. Non-infectious Diseases: Fatty Liver - p. iii 52. Non-infectious Diseases: Grass Tetany - p. iii 53. Non-infectious Diseases: Ketosis - p. iii 54. Non-infectious Diseases: Milk Fever - p. iii 55. Non-infectious Diseases: Pregnancy Toxemia - p. iii 56. Nutrition, Digestion and Absorption: Nutritional and Immunological Interactions - p. iii 57. Parasites, External: Mange, Dermatitis and Dermatosis - p. iii 58. Parasites, External: Tick Infestations - p. iii 59. Parasites, Internal: Liver Flukes - p. iii 60. Parasites, Internal: Lungworms - p. iii 61. Feeds and Nutrition - p. iii 62. Diets and Feed Management Post-weaning to First-Calving - p. iii 63. Feed Concentrates: Cereal Grains - p. iii 64. Feed Concentrates: Co-Product Feeds - p. iii 65. Feed Energy - p. iii 66. Feed Proteins - p. iii 67. Feed Supplements: Anionic Salts - p. iii 68. Feed Supplements: Fats and Protected Fats - p. iii 69. Feed Supplements: Macrominerals - p. iii 70. Feed Supplements: Microminerals and Organic-Chelated Minerals - p. iii 71. Feed Supplements: Ruminally Protected Amino Acids - p. iii 72. Feed Supplements: Vitamins - p. iii 73. Feeds, Ration Formulation: Dry Period Rations in Cattle - p. iii 74. Feeds, Ration Formulation: Lactation Rations for Dairy Cattle on Dry Lot Systems - p. iii 75. Feeds, Ration Formulation: Lactation Rations in Cows on Grazing Systems - p. iii 76. Feeds, Ration Formulation: Models in Nutritional Management - p. iii 77. Feeds, Ration Formulation: Systems Describing Nutritional Requirements of Dairy Cows - p. iii 78. Feeds, Ration Formulation: Transition Cow Feeding and Management on Pasture Systems - p. iii 79. Feeds, Ration Formulation: Use of Yeast in Dairy Feeds - p. iii 80. Oilseed and Oilseed Meals - p. iii 81. Genetics - p. iii 82. Cattle Genomics - p. iii 83. Genetic Defects in Cattle - p. iii 84. International Flow of Genes - p. iii 85. Selection: Concepts - p. iii 86. Selection: Economic Indices for Genetic Evaluation - p. iii 87. Selection: Evaluation and Methods - p. iii 88. Goats - p. iii 89. Management of Dairy Animals: Goat: Feeding Management - p. iii 90. Management of Dairy Animals: Goat: Health Management - p. iii 91. Management of Dairy Animals: Goat: Milking Management - p. iii 92. Management of Dairy Animals: Goat: Multipurpose Management - p. iii 93. Management of Dairy Animals: Predator Control in Goats and Sheep - p. iii 94. Grazing Systems - p. iii 95. Annual Forage and Pasture Crops – Establishment and Management - p. iii 96. Annual Forage and Pasture Crops - Species and Varieties - p. iii 97. Grazing Management - p. iii 98. Perennial Forage and Pasture Crops - Establishment and Maintenance - p. iii 99. Perennial Forage and Pasture Crops – Species and Varieties - p. iii 100. Heifer Management - p. iii 101. Replacement Management in Cattle: Growth Standards and Nutrient Requirements - p. iii 102. Replacement Management in Cattle: Health Management - p. iii 103. Replacement Management in Cattle: Pre-Ruminant Diets and Weaning Practices - p. iii 104. Milking Management - p. iii 105. Milking Machines: Principles and Design - p. iii 106. Milking Parlors - p. iii 107. Technology and Robotic Milking in Dairy Production - p. iii 108. Organic Dairy Production - p. iii 109. Organic Dairy Production - p. iii 110. Regional Dairy Production - p. iii 111. Management of Dairy Animals: Buffalo: Asia - p. iii 112. Management of Dairy Animals: Buffalo: Mediterranean Region - p. iii 113. Reproduction - p. iii 114. Estrous Cycles, Control: Synchronization of Estrus - p. iii 115. Gamete and Embryo Technology: Artificial Insemination - p. iii 116. Gamete and Embryo Technology: Cloning - p. iii 117. Gamete and Embryo Technology: In Vitro Fertilization - p. iii 118. Gamete and Embryo Technology: Multiple Ovulation and Embryo Transfer - p. iii 119. Gamete and Embryo Technology: Sexed Offspring - p. iii 120. Gamete and Embryo Technology: Transgenic Animals - p. iii 121. Goat Management: Reproductive Management - p. iii 122. Management Induced Stress in Dairy Cattle: Effects on Reproduction - p. iii 123. Management of Dairy Animals: Goat: Replacement Management - p. iii 124. Replacement Management in Cattle: Breeding Standards and Pregnancy Management - p. iii 125. Reproduction, Events and Management: Assessing Herd Reproductive Performance - p. iii 126. Reproduction, Events and Management: Estrous Cycles: Characteristics - p. iii 127. Reproduction, Events and Management: Estrous Cycles: Postpartum Cyclicity - p. iii 128. Reproduction, Events and Management: Estrous Cycles: Puberty - p. iii 129. Reproduction, Events and Management: Estrous Cycles: Seasonal Breeders - p. iii 130. Reproduction, Events and Management: Mating Management: Artificial Insemination, Utilization - p. iii 131. Reproduction, Events and Management: Mating Management: Detection of Estrus - p. iii 132. Reproduction, Events and Management: Mating Management: Fertility - p. iii 133. Reproduction, Events and Management: Pregnancy: Characteristics - p. iii 134. Reproduction, Events and Management: Pregnancy: Control of Estrous Cycles: Synchronization of Ovulation and Insemination - p. iii 135. Reproduction, Events and Management: Pregnancy: Parturition - p. iii 136. Reproduction, Events and Management: Pregnancy: Periparturient Disorders - p. iii 137. Reproduction, Events and Management: Pregnancy: Physiology - p. iii 138. Dairy Animal Management - p. iii 139. Sheep - p. iii 140. Management of Dairy Animals: Sheep Feeding Management - p. iii 141. Management of Dairy Animals: Sheep: Health Management - p. iii 142. Management of Dairy Animals: Sheep: Milking Management - p. iii 143. Management of Dairy Animals: Sheep: Multipurpose Management - p. iii 144. Management of Dairy Animals: Sheep: Replacement Management - p. iii 145. Management of Dairy Animals: Sheep: Reproductive Management - p. iii 146. Biology of Milk Production - p. iii 147. Animal Welfare - p. iii 148. Dairy Cattle Welfare - p. iii 149. Dairy Education - p. iii 150. Trends and Outlook for Dairy Education in the United States - p. iii 151. Environmental Management - p. iii 152. Control of Methanogenesis in Dairy Animals - p. iii 153. Dairy Cattle Genetics and Environmental Impact Management - p. iii 154. Feeds and Nutrition - p. iii 155. Models in Nutritional Research - p. iii 156. Nutrition, Digestion and Absorption: Fermentation in the Rumen - p. iii 157. Nutrition, Digestion and Absorption: Fiber Digestion in Pasture-Based Cows - p. iii 158. Nutrition, Digestion and Absorption: Small Intestine of Lactating Ruminants - p. iii 159. International Epizooties - p. iii 160. World Organization for Animal Health (Office of International Epizooties): Mission, Organization, Activities and Products - p. iii 161. Lactation - p. iii 162. Galactopoiesis, Effect of Treatment with Bovine Somatotropin - p. iii 163. Galactopoiesis, Effects of Hormones and Growth Factors - p. iii 164. Galactopoiesis, Seasonal Effects - p. iii 165. Hormones and Regulatory Factors in Bovine Milk - p. iii 166. Induced Lactation - p. iii 167. Lactogenesis - p. iii 168. Mammary Gland: Anatomy - p. iii 169. Mammary Gland: Gene Networks Controlling Development and Involution - p. iii 170. Mammary Gland: Growth, Development and Involution - p. iii 171. Mammary Gland, Milk Biosynthesis and Secretion: Lactose - p. iii 172. Mammary Gland, Milk Biosynthesis and Secretion: Milk Fat - p. iii 173. Mammary Gland, Milk Biosynthesis and Secretion: Milk Protein - p. iii 174. Mammary Gland, Milk Biosynthesis and Secretion: Secretion of Milk Constituents - p. iii 175. Mammary Resistance Mechanisms: Anatomical - p. iii 176. Mammary Resistance Mechanisms: Endogenous - p. iii 177. Milk Quality and Udder Health: Effect on Processing Characteristics - p. iii 178. Regional Dairy Production - p. iii 179. Dairy Production in Diverse Regions: Africa - p. iii 180. Dairy Production in Diverse Regions: China - p. iii 181. Dairy Production in Diverse Regions: Latin America - p. iii 182. Dairy Production in Diverse Regions: Southern Asia - p. iii 183. Stress - p. iii 184. Cold Stress: Effects on Nutritional Requirements, Health and Performance - p. iii 185. Cold Stress: Management Considerations - p. iii 186. Heat Stress: Effects on Milk Production and Composition - p. iii 187. Heat Stress: Effects on Reproduction - p. iii 188. Analysis of Milk and Dairy Products - p. iii 189. Analysis and Measurement of Water Activity - p. iii 190. Atomic Spectrometric Techniques - p. iii 191. Bioactivity of Milk Components - p. iii 192. Chemometric Approaches for Identity and Authenticity Testing, Quality Assurance and Process Control - p. iii 193. Differential Scanning Calorimetry - p. iii 194. DNA-Based Assays - p. iii 195. Electrochemical Analysis - p. iii 196. Electrophoresis - p. iii 197. Gas Chromatography - p. iii 198. Heat Stability - p. iii 199. Immunochemical Methods - p. iii 200. Infrared Spectroscopy in Dairy Analysis - p. iii 201. Light Scattering Techniques - p. iii 202. Liquid Chromatography - p. iii 203. Mass Spectrometric Methods - p. iii 204. Microscopy (Microstructure of Milk Constituents and Products) - p. iii 205. Milk Lipids: Analytical Methods - p. iii 206. Milk Proteins: Analytical Methods - p. iii 207. Minerals - p. iii 208. Nuclear Magnetic Resonance - p. iii 209. Physical Methods - p. iii 210. Physical Properties of Dairy Powders - p. iii 211. Proximate and Other Chemical Analyses - p. iii 212. Rheological Methods: Instrumentation - p. iii 213. Rheology and Tribology - p. iii 214. Rheology of Liquid and Semi-Solid Milk Products - p. iii 215. Sampling - p. iii 216. Sensory Evaluation - p. iii 217. Spectral Imaging for Dairy Products - p. iii 218. Spectroscopy: Overview - p. iii 219. Statistical Methods for Assessing Analytical Data - p. iii 220. Tests Done at the Plant - p. iii 221. Texture - p. iii 222. Ultrasonic Techniques - p. iii 223. Additives in Dairy Foods - p. iii 224. Emulsifiers - p. iii 225. Gases - p. iii 226. Ingredients and Formulation - p. iii 227. Legislation - p. iii 228. Safety - p. iii 229. Stabilisers - p. iii 230. Butter and Other Milk Fat Products - p. iii 231. Butter Oil and Ghee - p. iii 232. Milk Fat-Based Spreads - p. iii 233. Milk Lipids: Rheological Properties and Their Modification - p. iii 234. Modified Butters - p. iii 235. Properties and Analysis - p. iii 236. The Product and Its Manufacture - p. iii 237. Cheese and Fermented Milks - p. iii 238. Cheese - p. iii 239. Accelerated Cheese Ripening - p. iii 240. Acid- and Acid/Heat Coagulated Cheese - p. iii 241. Avoidance of Gas Blowing - p. iii 242. Biochemistry of Cheese Ripening - p. iii 243. Blue Mold Cheese - p. iii 244. Cheddar-type Cheeses - p. iii 245. Cheese Analogs - p. iii 246. Cheese as a Food Ingredient - p. iii 247. Cheese Crystals - p. iii 248. Cheese Flavor - p. iii 249. Cheese from Non-Bovine Milk - p. iii 250. Cheese: Public Health Aspects - p. iii 251. Cheese Rheology and Texture - p. iii 252. Cheeses Matured in Brine - p. iii 253. Cheese with Herbs, Spices and Condiments - p. iii 254. Current Legislation for Cheeses - p. iii 255. Dutch-Type Cheeses - p. iii 256. Enzyme-Modified Cheese - p. iii 257. Extra-hard Varieties - p. iii 258. Low-Fat and Reduced-Fat Cheese - p. iii 259. Mechanization of Cheesemaking - p. iii 260. Membrane Processing in Cheese Manufacture - p. iii 261. Microbiology of Cheese - p. iii 262. Monitoring Gel Formation in Cheese Manufacture - p. iii 263. Non-Starter Lactic Acid Bacteria - p. iii 264. Overview of Cheese - p. iii 265. Pasta Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese) - p. iii 266. Pasta Filata Cheeses: Traditional Pasta Filata Cheese - p. iii 267. Pasteurized Processed Cheese Products - p. iii 268. Preparation of Cheese Milk - p. iii 269. Raw Milk Cheeses - p. iii 270. Rennet Coagulation of Milk - p. iii 271. Rennets and Coagulants - p. iii 272. Salting of Cheese - p. iii 273. Secondary Cultures - p. iii 274. Smear-Ripened Cheeses - p. iii 275. Starter Cultures for Cheese Manufacture - p. iii 276. Starter Cultures: General Aspects - p. iii 277. Starter Cultures: Specific Properties - p. iii 278. Surface-Ripened White Mold Cheese - p. iii 279. Swiss-Type Cheeses - p. iii 280. Syneresis of Renneted Milk Gels - p. iii 281. Fermented Milks - p. iii 282. Asian Fermented Milk - p. iii 283. Buttermilk Products - p. iii 284. Cultured Cream - p. iii 285. Fermented Milks: Starter Cultures - p. iii 286. Health Effects of Fermented Milks - p. iii 287. Kefir - p. iii 288. Koumiss - p. iii 289. Middle Eastern Fermented Milks - p. iii 290. Nordic Fermented Milks - p. iii 291. Probiotic Cultures in Cheese and Yogurt - p. iii 292. Types and Standards of Identity - p. iii 293. Yogurt: Role of Starter Culture - p. iii 294. Yogurt: Types and Manufacture - p. iii 295. Chocolate - p. iii 296. Milk Chocolate - p. iii 297. Milk Chocolate - p. iii 298. Concentrated and Dehydrated Dairy Products - p. iii 299. Dulce de Leche - p. iii 300. Evaporated Milk - p. iii 301. Khoa - p. iii 302. Milk Protein and Casein Concentrates - p. iii 303. Sweetened Condensed Milk - p. iii 304. Dairy Chemistry - p. iii 305. Fat Replacers - p. iii 306. Flavors and Off-flavors in Dairy Foods - p. iii 307. Functional Properties of Caseins and Whey Proteins - p. iii 308. History of Dairy Chemistry - p. iii 309. Nucleosides and Nucleotides in Milk - p. iii 310. Physical and Physico-Chemical Properties of Milk - p. iii 311. Seasonal Effects on Processing Properties of Cows’ Milk - p. iii 312. Thermal Denaturation and Aggregation of Whey Proteins - p. iii 313. Water in Dairy Products: Significance - p. iii 314. Enzymes - p. iii 315. Enzymes Exogenous to Milk in Dairy Technology: Catalase, Glucose Oxidase, Glucose Isomerase and Hexose Oxidase - p. iii 316. Enzymes Exogenous to Milk in Dairy Technology: Lipases - p. iii 317. Enzymes Exogenous to Milk in Dairy Technology: Proteinases - p. iii 318. Enzymes Exogenous to Milk in Dairy Technology: Transglutaminase - p. iii 319. Enzymes Exogenous to Milk in Dairy Technology: β-D-Galactosidase - p. iii 320. Enzymes Indigenous to Milk: Lactoperoxidase - p. iii 321. Enzymes Indigenous to Milk: Lipases and Esterases - p. iii 322. Enzymes Indigenous to Milk: Minor Indigenous Milk Enzymes - p. iii 323. Enzymes Indigenous to Milk: Phosphatases - p. iii 324. Enzymes Indigenous to Milk: Plasmin System in Milk - p. iii 325. Enzymes Indigenous to Milk: Xanthine Oxidoreductase - p. iii 326. Lactose and Oligosaccharides - p. iii 327. Indigenous Oligosaccharides in Bovine Milk - p. iii 328. Lactose Crystallization - p. iii 329. Lactose Derivatives - p. iii 330. Lactose Intolerance - p. iii 331. Lactose: Chemistry, Properties - p. iii 332. Lactose: Galacto-Oligosaccharides - p. iii 333. Lactose: Production, Applications - p. iii 334. Maillard Reaction - p. iii 335. Milk Lipids - p. iii 336. Buttermilk and Milk Fat Globule Membrane Fractions - p. iii 337. Conjugated Linoleic Acid - p. iii 338. Fat Globules in Milk - p. iii 339. Fatty Acids - p. iii 340. General Characteristics of Milk Lipids - p. iii 341. Lipid Oxidation - p. iii 342. Lipolysis and Hydrolytic Rancidity - p. iii 343. Milk Lipids: Milk Fat Globule Membrane - p. iii 344. Phospholipids - p. iii 345. Triacylglycerols - p. iii 346. Milk Proteins - p. iii 347. α-Lactalbumin - p. iii 348. β-Lactoglobulin - p. iii 349. Casein Nomenclature, Structure, and Association - p. iii 350. Heterogeneity, Fractionation, and Isolation - p. iii 351. Immunoglobulins - p. iii 352. Inter-Species Comparison of Milk Proteins: Quantitative Variability and Molecular Diversity - p. iii 353. Lactoferrin - p. iii 354. Proteomics - p. iii 355. Milk Salts - p. iii 356. Milk Salt Composition, Distribution and Analysis - p. iii 357. Milk Salts: Interaction with Caseins - p. iii 358. Dairy Microbiology - p. iii 359. Analytical Methods: Microbiological - p. iii 360. Arthrobacter spp. in Milk and Milk Products - p. iii 361. Bacteria, Beneficial: Bifidobacterium spp.: Applications in Fermented Milks - p. iii 362. Bacteria, Beneficial: Bifidobacterium spp.: Morphology and Physiology - p. iii 363. Bacteria, Beneficial: Probiotic Lactic Acid Bacteria: An Overview - p. iii 364. Bacteria, Beneficial: Propionibacterium spp. and Acidipropionibacterium spp. - p. iii 365. Bacteriocins: Novel Applications in Food, and Human and Animal Health - p. iii 366. Bacteriocins: Structure and Function - p. iii 367. Bacteriophage: Biological Aspects and Diversity - p. iii 368. Bacteriophage: Technological Importance in the Dairy Industry - p. iii 369. Biofilm Formation and Control in the Dairy Industry - p. iii 370. Biogenic Amines - p. iii 371. CRISPR-Cas Systems in Starter Cultures - p. iii 372. Engineering Lactococci for Increased Functionality - p. iii 373. History of Dairy Bacteriology - p. iii 374. Interactions Microbe-Matrix in Dairy Products - p. iii 375. Lactic Acid Bacteria: Citrate Fermentation - p. iii 376. Lactic Acid Bacteria: Enterococcus in Milk and Dairy Products - p. iii 377. Lactic Acid Bacteria: Exopolysaccharides - p. iii 378. Lactic Acid Bacteria: Genomics and Genetic Engineering - p. iii 379. Lactic Acid Bacteria in Flavor Development - p. iii 380. Lactic Acid Bacteria: Lactobacillus acidophilus - p. iii 381. Lactic Acid Bacteria: Lactobacillus helveticus - p. iii 382. Lactic Acid Bacteria: Lactobacillus plantarum - p. iii 383. Lactic Acid Bacteria: Lactococcus lactis - p. iii 384. Lactic Acid Bacteria: Leuconostoc spp. - p. iii 385. Lactic Acid Bacteria: Pediococcus spp. - p. iii 386. Lactic Acid Bacteria: Physiology and Stress Responses - p. iii 387. Lactic Acid Bacteria: Proteolytic Systems - p. iii 388. Lactic Acid Bacteria: Streptococcus thermophilus - p. iii 389. Lactic Acid Bacteria: Taxonomy and Biodiversity - p. iii 390. Lactobacillus casei Group - p. iii 391. Lactobacillus delbrueckii Group - p. iii 392. Lactobacillus spp. and Related Genera: General Characteristics - p. iii 393. Listeria monocytogenes - p. iii 394. Microbiota of Milk and Dairy Foods: Structure and Function by -omics Approaches - p. iii 395. Microorganisms Associated with Raw Milk - p. iii 396. Microorganisms in Milk Powders - p. iii 397. Microorganisms in Smear Cheeses - p. iii 398. Molecular Genetics, Genetic Engineering and Dairy Foods - p. iii 399. Prebiotics: Types - p. iii 400. Probiotics: Application of Probiotics in Dairy Products: Established and Potential Benefits - p. iii 401. Psychrotrophic Bacteria: Other Psychrotrophs - p. iii 402. Psychrotrophic Bacteria: Pseudomonas spp. - p. iii 403. Spoilage Organisms: Geobacillus stearothermophilus - p. iii 404. Pathogens in Milk - p. iii 405. Bacillus cereus - p. iii 406. Brucella spp. - p. iii 407. Campylobacter spp. - p. iii 408. Clostridium spp. - p. iii 409. Coxiella burnetii - p. iii 410. Cronobacter spp. - p. iii 411. Detection Methods - p. iii 412. Enterobacter Species - p. iii 413. Enterobacteriaceae - p. iii 414. Escherichia coli - p. iii 415. Mycobacterium spp. - p. iii 416. Salmonella spp. - p. iii 417. Shigella spp. - p. iii 418. Staphylococcus aureus - Dairy - p. iii 419. Staphylococcus aureus - Molecular - p. iii 420. Yersinia enterocolitica - p. iii 421. Yeasts and Molds - p. iii 422. Aspergillus flavus - p. iii 423. Geotrichum candidum - p. iii 424. Kluyveromyces spp. - p. iii 425. Mycotoxins: Aflatoxins and Related Compounds - p. iii 426. Mycotoxins: Classification, Occurrence and Determination - p. iii 427. Penicillium camemberti - p. iii 428. Penicillium roqueforti - p. iii 429. Spoilage Mold in Dairy Products - p. iii 430. Yeasts in Milk and Dairy Products - p. iii 431. Dairy Processing and Technology - p. iii 432. Dairy Processing - p. iii 433. Heat Treatment of Milk: Extended Shelf-Life (ESL) and Ultra-High Temperature (UHT) Treatments - p. iii 434. Heat Treatment of Milk: Heat Stability of Milk - p. iii 435. Heat Treatment of Milk: Microwave Technology and Ohmic Heating - p. iii 436. Heat Treatment of Milk: Pasteurization (HTST) and thermization (LTLT) - p. iii 437. Heat Treatment of Milk: Principles and Purpose - p. iii 438. Heat Treatment of Milk: Sterilization - p. iii 439. History of Dairy Processing, Technology and Products - p. iii 440. Homogenization of Milk: High–Pressure Homogenization - p. iii 441. Homogenization of Milk: Low Pressure Homogenization (High-Speed Mixing, Ultrasonics, Microfluidizers, Membrane Emulsification) - p. iii 442. Homogenization of Milk: Principles and Purpose - p. iii 443. Non-Thermal Treatment of Milk: High Pressure Processing - p. iii 444. Non-thermal Treatment of Milk: Principles and Purpose - p. iii 445. Non-thermal Treatment of Milk: Pulsed Electric Field Technology - p. iii 446. Non-thermal Treatment of Milk: Ultrasonics and Megasonics - p. iii 447. Packaging of Milk and Dairy Products: Labeling of Dairy Products - p. iii 448. Packaging of Milk and Dairy Products: Packaging Materials, Technologies and Their Applications - p. iii 449. Packaging of Milk and Dairy Products: Principles and Purpose - p. iii 450. Safety and Risk Mitigation Risk Assessment in Dairy Processing - Importance of Food Safety in the Dairy Processing Sector - p. iii 451. Safety and Risk Mitigation: Food Safety Hazards and Their Mitigation - p. iii 452. Safety and Risk Mitigation: Implications of the Food Safety Modernization Act (FSMA) on Dairy Processing - p. iii 453. Safety and Risk Mitigation: Rodents, Birds and Insects - p. iii 454. Sustainable Processing: Continuous Process Improvement and Optimization - p. iii 455. Sustainable Processing: Dairy Plant Effluents – Minimization and Treatment - p. iii 456. Sustainable Processing: Energy Conservation in Dairy Processing - p. iii 457. Sustainable Processing: Minimizing the Impact of the Dairy Industry on the Environment – Toward Zero Carbon Footprint - p. iii 458. Sustainable Processing: Water Reuse in Dairy Processing - p. iii
