This volume is the latest in the Food Science and Technology Series. Edited by Robert G. Jensen, an internationally known expert on the lipids of human milk, this volume represents the first detailed compilation of the constituents and properties of human and bovine milks since the classic publication of Macy et al. (1953). With the improvement in analytical methodology in the ensuing 40 years, many hitherto unknown compounds have been identified. The emphasis of the text is on nutrition, reflecting recognition of the benefits of breast feeding on the health and well-being of the neonate through to adulthood. There are 12 chapters divided into subsections prepared by an international roster of 42 authors, which vary in length and information presented. The weakest portion of the text is the section on the structure/function of bovine milk proteins but up-to-date texts are available elsewhere. On the other hand, with the advent of new techniques for lipid analysis, the data presented are comprehensive and reliable. The text goes beyond a mere compilation of analytical data by including material on such diverse topics as milk sampling, milk processing, human milk storage and milk contaminants such as radionuclides, toxic metals, human medications, and veterinary drugs, and a comparative analysis of ''humanized'' commercial infant formulas. Milks of other mammals, only some of which are consumed by humans, are also included. Of particular interest are the detailed discussions of the distribution and function of minerals, ions, and trace elements present in milks along with analytical issues concerning their measurement. The authors have tried to provide the best data on milk composition currently in the literature; they have succeeded. The compositional data are only as good as the methods used for measurement. Some areas in which information is lacking have also been identified, such as in the determination of water-soluble vitamins, where many assays used for analysis in human milk lack sensitivity and accuracy. Upon completion of this book, the reader will have gained a new appreciation for the complexity of milk and its important role in human nutrition. The book will be invaluable to dairy researchers, food processors, and anyone else needing inclusive information on milk constituents.