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Part 1 Key requirements for milk quality and safety: Milk biochemistry; The microbiological safety of raw milk; Key requirements for milk quality and safety: A processor’s perspective. Part 2 Contaminants in milk: Pesticides, veterinary residues and other contaminants in milk; Contaminants in milk: Routes of contamination, analytical techniques and methods of control; Good hygienic practice in milk production and processing. Part 3 Safety and quality issues in raw milk production: Exploiting genetic variation in milk-fat composition of milk from dairy cows; Cows’ diet and milk composition; Mastitis and raw milk quality, safety and yield; Quality assurance schemes on the dairy farm. Part 4 Safety and quality issues in milk processing: Improving pasteurised and extended shelf-life milk; Improving UHT processing and UHT milk products; Modelling heat processing of dairy products; Removal of bacteria, spores and somatic cells from milk by centrifugation and microfiltration techniques; High pressure processing of milk; Pasteurization of milk with pulsed electric fields; Other novel milk preservation technologies: Ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins; Hazard analysis critical control point (HACCP) and other food safety systems in milk processing.
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.
With its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.
- 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 latest advances in milk processing methods to improve the quality and safety of milk such as modelling heat processing, removal of bacteria and microfiltration techniques
Researchers and those in industry responsible for milk safety and quality
- No. of pages:
- © Woodhead Publishing 2010
- 8th April 2010
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
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
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.
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