Milk and Dairy Foods: Nutirtion, Processing and Healthy Aging focuses on updated knowledge about the effect of milk and dairy foods on healthy aging. It outlines the nutritional and health benefits of milk and major dairy foods. This book also covers the milk processing and manufacturing process of value-added dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods. The text discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods. Key Features Emphasizes that eating whole and low-fat dairy products is not linked to an increased risk of cardiovascular diseases Focuses the processing techniques of high-quality value-added products Covers various kinds of dairy foods, their production, nutritive values, and health attributes Includes quality control and the chemotherapeutic value of different dairy foods including South Asian traditional dairy foods Reviews a range of dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods Discusses dairy food innovations from production to nutritional and health attributes Illustrates more than 200 key concepts Highlights the role of the dairying in supporting the achievement of the UN sustainable development goals Each chapter includes learning objectives as well as a bubble box for the convenience of readers Each chapter contains value-added dairy items/issues with the latest information that is crucial for students, professionals, and readers This book is meant for undergraduate and postgraduate students in food science, dairy science, nutrition, microbiology, medical, veterinary, biotechnology & allied disciplines, and those involved in formulating and producing dairy foods.

These reports cover the supply, demand, and price situation every week on a regional, national, and international basis for milk, butter, cheese, and dry and fluid products.

The Global Carbon Cycle and Climate Change: Scaling Ecological Energetics from Organism to the Biosphere, Second Edition examines the global carbon cycle and energy balance of the biosphere, following carbon and energy through increasingly complex levels of metabolism—from cells to ecosystems. Utilizing scientific explanations, analyses of ecosystem functions, extensive references, and cutting-edge examples of energy flow in ecosystems, this is an essential resource to aid in understanding the scientific basis of the role of ecological systems in climate change. Includes new chapters on dynamic properties of the global carbon cycle, climate models and projections, and managing carbon in the global biogeochemical cycle. - Addresses the scientific principles governing carbon fluxes at successive hierarchical levels of organization, from cells to the biosphere - Illustrates - through data and diagrams - the complex processes by which carbon moves in the global biogeochemical cycle - Provides new information on tipping points for climate change and why there are climate deniers

Greenhouse gas emissions by the livestock sector could be cut by as much as 30 percent through the wider use of existing best practices and technologies. FAO conducted a detailed analysis of GHG emissions at multiple stages of various livestock supply chains, including the production and transport of animal feed, on-farm energy use, emissions from animal digestion and manure decay, as well as the post-slaughter transport, refrigeration and packaging of animal products. This report represents the most comprehensive estimate made to-date of livestocks contribution to global warming as well as the sectors potential to help tackle the problem. This publication is aimed at professionals in food and agriculture as well as policy makers.