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
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