Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. Several books have been published on the subject of milk and dairy products; however, these books contain only partial or limited coverage on the subject and usually focus primarily on cow milk and human milk.
Milk and Dairy Products in Human Nutrition is the first book to contain comprehensive coverage of all available dairy species for human consumption around the world. The Editors have assembled a team of 61 internationally renowned experts to contribute to this exhaustive volume, which contains essential cutting-edge information for dairy scientists, nutritionists, food scientists, allergy specialists, and health professionals, as well as dairy consumers worldwide.
Professor Young W. Park, Georgia Small Ruminant Research and Extension Center, Fort Valley State University, Georgia and Adjunct Professor, Department of Food Science and Technology, University of Georgia, Athens, Georgia
Professor George F.W. Haenlein, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware
Hardcover • 978-0-470-67418-5 728 pages • June 2013 • $279.95 USD
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