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
