Milk: the Mammary Gland and Its Secretion

Milk: the Mammary Gland and Its Secretion, Volume II, provides an overview of the state of knowledge in lactation. The book opens with a study on the metabolic cost of lactating, and the role of diet in sustaining lactation. This is followed by separate chapters on the nutrition of the lactating ruminant, mare, and sow, with special emphasis to the nutritional requirements; and the three major metabolic diseases of cattle, and particularly lactating cows: parturient paresis (milk fever), hypomagnesaemia (grass tetany), and ketosis.
Subsequent chapters deal with the nutritive needs for lactation in the rat; the chemical and nutritional characteristics of the milk; and breast milk and cow's milk as food for infants. The final chapters discuss the problems of the post-natal phase of growth and development of the young, and the effects of the amount and composition of the milk supply; and the immunological aspects of colostrum.

Contenu

Contributors to Volume II
Contents of Volume I
V. Nutrition of the Lactating Animal

13. Nutrition of the Lactating Woman
    I. Introduction
    II. Diet Surveys and Feeding Experiments
    III. Nutritional Requirements in Lactation
    IV. Lactation and Health
    V. Summing Up
    References
14. Nutrition of Lactating Farm Animals
    I. Introduction
    II. Digestion, Absorption and Gastro-intestinal Synthesis
    III. Nutritional Requirements and Belated Metabolism
    References
15. Metabolic Disturbances Associated with Lactation
    I. Introduction
    II. Parturient Paresis
    III. Hypomagnesaemia
    IV. Bovine Ketosis
    V. Conclusions
    References
16. Dietary Requirements for Lactation in the Eat and Other Laboratory Animals
    I. Introduction
    II. Protein Requirement
    III. Mineral (Elements) Requirements
    IV. Water-soluble Vitamin Requirements
    V. Fat-soluble Vitamin and Lipid Requirements
    VI. Water and Calorie Requirements
    VII. Summary
    References
    VI. Nutritional Value of Milk
17. The Composition of Milk and the Nutritive Value of Its Components
    I. Introduction
    II. Lactose and Other Carbohydrates
    III. Milk Proteins and Other Nitrogenous Constituents
    IV. Minerals
    V. Milk Fat
    VI. Dissolved Gases of Milk
    VII. Some Physical and Other Properties of Milk
    VIII. Factors Influencing the Composition of Milk
    IX. Vitamins
    X. Milk in the Diet of Man
    XI. Conclusion
    References
18. Human Milk and Cow's Milk in Infant Nutrition
    I. Introduction
    II. Constituents and Properties of Human Milk
    III. Physiological Value of Human Milk
    IV. Physiological Value of Cow's Milk in Infant Feeding
    V. Dietary Requirement of Infants
    References
19. Lactation and the Growth of the Young
    I. Introduction
    II. The Biology of Lactation
    III. The Regulation of Lactation
    IV. The Maturity of the Young
    V. Milk as Food for the Young
    VI. Conclusions
    References
20. Immunological Aspects of Colostrum
    I. Transfer of Immunity from Mother to Offspring in Different Animal Species
    II. Colostrum and the Farm Animal
    III. Colostrum and Disease
    References
    Author Index
    Subject Index