Front Cover -- Human Milk Biochemistry and Infant Formula Manufacturing Technology -- Copyright Page -- Contents -- List of contributors -- Preface -- I. Human milk -- 1 Introduction: Trends and issues in breastfeeding and the use of infant formula -- 1.1 Introduction -- 1.2 Human milk and infant formula -- 1.2.1 Human milk -- 1.2.2 Infant formula -- 1.3 History of infant feeding -- 1.3.1 Wet nursing -- 1.3.2 Medical developments: the 19th and 20th centuries -- 1.3.2.1 Commercial interests -- 1.3.2.2 Normalizing infant formula use in the 20th century -- 1.3.2.3 The recent history of infant formula -- 1.3.2.4 Current situation -- 1.4 Benefits of breastfeeding versus bottle-feeding -- 1.4.1 Breastfeeding -- 1.4.1.1 General advantages -- 1.4.1.2 Immunological and physiological benefits -- 1.4.1.3 The value of human milk -- 1.4.2 Infant formula -- 1.4.2.1 Introduction -- 1.4.2.2 Supplementation -- 1.4.2.3 Disease/illness -- 1.4.2.4 Drug intake -- 1.4.2.5 Best practices for bottle-feeding the newborn -- 1.5 Infant formula manufacturing -- 1.5.1 Complexities of formula design -- 1.5.1.1 Nutrient model -- 1.5.1.2 In-market monitoring and surveillance -- 1.5.1.3 Food ingredients model -- 1.5.1.4 Regulations specific to formula -- 1.5.1.5 Drug model -- 1.5.1.6 Other considerations -- 1.6 Trends and new developments in infant formula -- 1.6.1 Omega-3/Omega-6 fatty acids -- 1.6.2 Nucleotides -- 1.6.3 Prebiotics and probiotics -- 1.6.4 New protein ingredients -- 1.6.5 Structured lipids and lutein -- 1.7 Conclusion -- References -- 2 Biochemistry of human milk -- 2.1 Introduction -- 2.2 Gross composition -- 2.3 Proteins in human milk -- 2.4 Lipids in human milk -- 2.5 Carbohydrates in human milk -- 2.6 Vitamins in human milk -- 2.6.1 Fat-soluble vitamins -- 2.6.2 Water-soluble vitamins -- 2.7 Minerals in human milk -- 2.7.1 Macroelements.

4.2 Human milk lipidomics -- 4.2.1 Introduction -- 4.2.2 Analytical methods and strategies for lipidomics -- 4.2.2.1 Gas chromatograph mass spectrometry -- 4.2.2.2 Capillary electrophoresis mass spectrometry -- 4.2.2.3 Nuclear magnetic resonance -- 4.2.2.4 Matrix-assisted laser desorption ionization-mass spectrometry -- 4.2.2.5 Electrospray ionization-mass spectrometry -- 4.2.2.6 Shotgun lipidomics -- 4.2.2.7 Liquid chromatography-mass spectrometry -- 4.2.3 Bioinformatics of lipidomics -- 4.2.3.1 Lipid classification and lipid database -- 4.2.3.2 Lipid analysis software -- 4.2.4 The state of the art in human milk lipidomes -- 4.2.4.1 Fatty acids -- 4.2.4.2 TAGs -- 4.2.4.3 Phospholipids -- 4.2.4.4 Other lipids -- 4.2.5 Conclusions -- 4.3 Human milk microbiome -- 4.3.1 Introduction -- 4.3.2 Microbial predominance -- 4.3.3 Influencing factors -- 4.3.4 Plausible functions -- 4.3.5 Potential probiotics -- 4.4 Conclusions -- References -- 5 Human milk banking -- 5.1 Introduction -- 5.1.1 History of human milk banking -- 5.1.2 Importance of human milk banking -- 5.1.3 International organizations and human milk bank programs in developed countries -- 5.1.4 Development and requirements for human milk banks -- 5.2 Donor women selection -- 5.3 Collection and storage of human milk -- 5.3.1 Sanitary expression of human milk -- 5.3.1.1 Breast milk expression by hand -- 5.3.1.2 Breast milk expression by single manual breast pump -- 5.3.1.3 Breast milk expression by double electric breast pump -- 5.3.2 Storage of human milk -- 5.3.3 Donor milk -- 5.3.4 Bacterial quality -- 5.3.5 Training -- 5.4 Processing of human banked milk -- 5.4.1 Hot processing -- 5.4.2 Cold processing -- 5.4.3 Thawing -- 5.4.4 Reducing lactose -- 5.4.5 Preparation of constituents from banked human milk -- 5.4.6 Fortified human milk -- 5.5 Conclusions -- References.

II. Infant formula formulation and processing -- 6 Formulation guidelines for infant formula -- 6.1 Introduction -- 6.2 Regulations governing the formulation and nutrient content of infant formula -- 6.3 Processing and preparation issues and regulation -- 6.4 Key functional ingredients in infant formula -- 6.5 Protein content -- 6.6 Polyunsaturated fatty acids and other fat-related ingredients -- 6.7 Carbohydrates, prebiotics, probiotics, and oligosaccharides -- 6.8 Effects of processing on the quality of infant formula -- 6.9 Conclusions -- References -- 7 Ingredients selection for infant formula -- 7.1 Introduction -- 7.1.1 Types of ingredients -- 7.1.2 Quality and standards for the selection of ingredients -- 7.1.3 Microbiology criteria for the selection of ingredients -- 7.2 Animal-based ingredients -- 7.2.1 Dairy ingredients -- 7.2.2 Egg and honey ingredients -- 7.3 Plant-based ingredients -- 7.3.1 Soy ingredients -- 7.3.2 Cereal ingredients -- 7.4 Selection of ingredients on the basis of their constituents -- 7.4.1 Proteins -- 7.4.2 Lipids -- 7.4.3 Carbohydrates -- 7.4.4 Minerals -- 7.4.5 Vitamins -- 7.5 Regulations for the selection of new ingredients -- 7.6 Ingredients as adulterants or contaminants -- 7.7 Conclusions -- References -- 8 Processing technology for infant formula -- 8.1 Introduction -- 8.2 Powdered infant formula -- 8.2.1 Dry blending process -- 8.2.2 Wet mixing-spray drying process -- 8.2.2.1 Preparation of the mix -- 8.2.2.2 Evaporation -- 8.2.2.3 Drying -- 8.2.2.4 Packaging -- 8.3 Liquid infant formula -- 8.3.1 Recombination and standardization -- 8.3.2 Addition and emulsification of oils/fat -- 8.3.3 Second stage of standardization -- 8.3.4 Sterilization -- 8.3.4.1 Retort sterilization -- 8.3.4.2 Ultrahigh-temperature sterilization -- 8.3.5 Intermediate aseptic storage and aseptic filling -- 8.4 Special needs formula.

8.4.1 Formulations for premature infants -- 8.4.2 Formulations for infants with allergies or intolerances -- 8.4.2.1 Allergens in infant food -- 8.4.2.2 Hypoallergenic infant formula produced by proteolysis -- 8.4.2.3 Hypoallergenic infant formula produced by high pressure -- References -- III. Infant formula quality issues -- 9 Component interactions and processing damage during the manufacture of infant formula -- 9.1 Introduction -- 9.2 Component interactions -- 9.2.1 Protein-lipid interactions -- 9.2.2 Protein-carbohydrate interactions -- 9.2.3 Mineral-protein interactions -- 9.3 Nutritional implications of component interactions -- 9.3.1 Infant formula and allergic reactions -- 9.3.2 Lactose intolerance -- 9.3.3 Soy-based infant formula substitutes -- 9.4 Conclusions -- References -- 10 Infant formula quality control -- 10.1 Introduction -- 10.2 Quality control systems for infant formula -- 10.2.1 Current good manufacturing practices for infant formula -- 10.2.2 GMP in developed and emerging countries -- 10.2.2.1 United States of America -- 10.2.2.2 European Union -- 10.2.2.3 Canada -- 10.2.2.4 People's Republic of China -- 10.2.3 Hazard analysis and critical control points -- 10.3 Microbiological content of infant formula and control measures -- 10.3.1 Pathogens of concern -- 10.3.1.1 Cronobacter sakazakii -- 10.3.1.2 Salmonella -- 10.3.2 Other pathogens -- 10.3.3 Control measures for pathogens -- 10.4 Chemical contaminants of infant formula -- 10.4.1 Heavy metals -- 10.4.2 Polychlorinated biphenyls and dichlorodiphenyl dichloroethene -- 10.4.3 Melamine -- 10.4.4 Bisphenol A -- 10.5 Water and air as sources of contaminants of infant formula -- 10.5.1 Effect of water quality -- 10.5.2 Effect of air quality -- 10.6 Quality control of the nutritional content of infant formula -- 10.6.1 Problems associated with soy-based infant formula.