Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.
The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. The significance of milk production on the farm for product quality and safety is the focus of Part three. Chapters cover the effects of cows’ diet and mastitis, among other topics. Part four then reviews the state-of-the-art in milk processing. Improving the quality of pasteurised milk and UHT milk and novel non-thermal processing methods are among the subjects treated.
The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered.
- Addresses consumer demand for improved processes and technologies in the production, safety and quality of milk and milk products
- Reviews the major milk contaminants including bacterial pathogens, pesticides and vetinary residues as well as the routes of contamination, analytical techniques and methods of control
- Examines the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products
Building research data handling systems with open source tools; Interactive predictive toxicology with Bioclipse and OpenTox; Utilizing open source software to facilitate communication of chemistry at RSC; Open source software for mass spectrometry and metabolomics; Open source software for image processing and analysis: Picture this with ImageJ; Integrated data analysis with KNIME; Investigation-Study-Assay, a toolkit for standardizing data capture and sharing; GenomicTools: An open source platform for developing high-throughput analytics in genomics; Creating an in-house ’omics data portal using EBI Atlas software; Setting up an ’omics platform in a small biotech; Squeezing big data into a small organisation; Design Tracker: An easy to use and fl exible hypothesis tracking system to aid project team working; Free and open source software for web-based collaboration; Developing scientifi c business applications using open source search and visualisation technologies; Utopia Documents: Transforming how industrial scientists interact with the scientific literature; Semantic MediaWiki in applied life science and industry: Building an Enterprise Encyclopaedia; Building disease and target knowledge with Semantic MediaWiki; Chem2Bio2RDF: A semantic resource for systems chemical biology and drug discovery; TripleMap: A web-based semantic knowledge discovery and collaboration application for biomedical research; Extreme scale clinical analytics with open source software; Validation and regulatory compliance of free/open source software; The economics of free/open source software in industry.
- No. of pages:
- © Woodhead Publishing 2010
- 21st April 2010
- Woodhead Publishing
- Hardcover ISBN:
Mansel Griffiths is Professor of Food Science at the University of Guelph, Canada and Director of the Canadian Research Institute for Food Safety. He is well known for his work on the microbiological safety of food.
Provides much information of real value to anyone associated with milk and milk products., International Dairy Topics
Provides a comprehensive and state-of-the-art reference to the best practice and research advances., Advances in Food Sciences
An excellent review of milk safety is presented which can be warmly recommended to all scientists and practitioners interested in this special field of food sciences., Advances in Food Sciences