Effects of Forage Feeding on Milk Biaoctive Compounds and Flavor 1st Edition by Pavel Kalac ISBN 1982002026 9781982002022

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Product details:

ISBN 10: 1982002026
ISBN 13: 9781982002022
Author: Pavel Kalac

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

Effects of Forage Feeding on Milk Biaoctive Compounds and Flavor 1st Table of contents:

Chapter 1. Introduction
Abstract
References
Chapter 2. A brief overview of the chain forage–milking animal–milk
Abstract
2.1 Forages
2.2 Main Processes During Forage Ensiling
2.3 Main Processes in the Rumen of Milking Animals
References
Chapter 3. Desirable compounds
Abstract
3.1 The Effects of Forages on the Fatty Acid Composition of Milk Fat
3.2 Vitamins and Provitamins
3.3 Carotenoids
3.4 Phytoestrogens
References
Chapter 4. Detrimental compounds and bacteria
Abstract
4.1 Mycotoxins
4.2 Alkaloids
4.3 Ptaquiloside From Bracken Fern
4.4 Carry-Over of Harmful Bacteria From Silage to Milk
References
Chapter 5. Volatiles affecting the flavor of milk and milk products
Abstract
5.1 Characteristics of Volatiles
5.2 Volatiles in Fresh Forages
5.3 Volatiles in Hay and Silage
5.4 Metabolism of Alcohols in Ruminants
5.5 Volatiles in Cows Milk
5.6 Volatiles in Cheeses From Cows Milk
5.7 Volatiles in Goats and Ewes Milk and Cheeses
5.8 Conclusions
References
Chapter 6. Conclusions
Abstract
6.1 Fatty Acid Profile of Milk Fat
6.2 Vitamins
6.3 Carotenoids
6.4 Phytoestrogens
6.5 Mycotoxins
6.6 Alkaloids
6.7 Ptaquiloside From Bracken Fern
6.8 Carry-Over of Harmful Bacteria From Silage to Milk
6.9 Volatiles Affecting the Flavor of Milk and Milk Products

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Tags: Pavel Kalac, Forage Feeding, Milk Biaoctive