Human Milk Biochemistry and Infant Formula Manufacturing Technology

Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.

Autorentext

Dr. Mingruo Guo is Professor in the Department of Food and Nutritional Sciences at the University of Vermont, Burlington. He is highly regarded for his teaching, research and product development in the area of functional foods. Dr. Guo's scholarly interests include milk chemistry, functional foods (pre- and probiotics), infant formula chemistry and technology, whey utilization, food microstructure and component interactions, nutritional supplements, sports beverages, fermented dairy products, goat's milk chemistry and processing, ultrasound processing, and food analysis.

Zusammenfassung
Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control.

Inhalt

Introduction: Trends and issues in breastfeeding and the use of infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China

Part I Human milk

Chemical composition of human milk M. Guo, University of Vermont, USA and Jilin University, People's Republic of China

Bioactive components in human milk G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China

Variations in the chemical composition of human milk L. Zhang, Harbin Institute of Technology, People's Republic of China

Human milk banking M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan

Part II Infant formula formulation and processing

Formulation guidelines for infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan

Ingredients selection for infant formula M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan

Processing technology for infant formula Y. J. Jiang, Northeast Agricultural University, People's Republic of China and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China

Part III Infant formula quality issues

Component interactions and processing damage during the manufacture of infant formula G. M. Hendricks, University of Massachusetts Medical School, USA and M. Guo, University of Vermont, USA and Jilin University, People's Republic of China

Infant formula quality control M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan

Infant formula product regulation Y. J. Jiang, Northeast Agricultural University, People's Republic of China

Infant formula analysis H. Walsh, University of Vermont, USA

Infant formula and allergy M. Guo, University of Vermont, USA and Jilin University, People's Republic of China and S. Ahmad, University of Agriculture Faisalabad, Pakistan