Overview

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.

Full Product Details

9780081014370

Table of Contents

Reviews

Provides much information of real value to anyone associated with milk and milk products., International Dairy Topics

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

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

Author Information

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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