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Author : WHO
Publisher :
ISBN 13 :
Total Pages : 782 pages
Book Rating : 4.:/5 (78 download)
Download or read book Milk Hygiene written by WHO and published by . This book was released on 1962 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : World Health Organization
Publisher :
ISBN 13 :
Total Pages : 792 pages
Book Rating : 4.F/5 ( download)
Download or read book Milk Hygiene written by World Health Organization and published by . This book was released on 1962 with total page 792 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. Abdussalam
Publisher :
ISBN 13 :
Total Pages : 782 pages
Book Rating : 4.:/5 (251 download)
Download or read book Hygiene in Milk Production, Processing and Distribution written by M. Abdussalam and published by . This book was released on 1962 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 782 pages
Book Rating : 4.:/5 (79 download)
Download or read book Milk Hygiene written by and published by . This book was released on 1962 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Food and Agriculture Organization of The United Nation
Publisher :
ISBN 13 :
Total Pages : 771 pages
Book Rating : 4.:/5 (725 download)
Download or read book Milk Hygiene written by Food and Agriculture Organization of The United Nation and published by . This book was released on 1962 with total page 771 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 782 pages
Book Rating : 4.:/5 (17 download)
Download or read book MILK HYGIENE : HYGIENE IN MILK PRODUCTION, PROCESSING AND DISTRIBUTION written by and published by . This book was released on 1962 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. Abdussalam
Publisher :
ISBN 13 :
Total Pages : 782 pages
Book Rating : 4.:/5 (462 download)
Download or read book Milk hygiene written by M. Abdussalam and published by . This book was released on 1962-01-01 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : World Health Organization
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (53 download)
Download or read book Milk Hygiene. Hygiene in Milk Production, Processing and Distribution, Etc written by World Health Organization and published by . This book was released on 1962 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. Abdussalam
Publisher :
ISBN 13 : 9789241400480
Total Pages : 782 pages
Book Rating : 4.4/5 (4 download)
Download or read book Milk Hygiene. Hygiene in Milk Production, Processing and Distribution written by M. Abdussalam and published by . This book was released on 1962 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M. Abdussalam
Publisher :
ISBN 13 :
Total Pages : 782 pages
Book Rating : 4.:/5 (216 download)
Download or read book Milk Hygiene written by M. Abdussalam and published by . This book was released on 1962 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 1444301659
Total Pages : 344 pages
Book Rating : 4.4/5 (443 download)
Download or read book Milk Processing and Quality Management written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2009-01-30 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
Author : M. Griffiths
Publisher : Elsevier
ISBN 13 : 1845699424
Total Pages : 521 pages
Book Rating : 4.8/5 (456 download)
Download or read book Improving the Safety and Quality of Milk written by M. Griffiths and published by Elsevier. This book was released on 2010-04-08 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Y. Motarjemi
Publisher : Elsevier Inc. Chapters
ISBN 13 : 0128056444
Total Pages : 32 pages
Book Rating : 4.1/5 (28 download)
Download or read book Food Safety Management written by Y. Motarjemi and published by Elsevier Inc. Chapters. This book was released on 2013-11-01 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: In many countries of the world, the dairy industry is one of the most important food sectors and it has, by and large, been very successful in providing safe products. Nevertheless, the dairy sector, like other food sectors, also has its challenges, as from farm to the point of consumption, dairy products can become contaminated with a broad range of microbial and chemical hazards. The sources of contamination are multiple and the pathways are complex. Contamination of milk can occur directly by dairy animals shedding pathogens into the milk, or indirectly by contamination of the milk during the milking process, collection and transportation. Infected animals or asymptomatic carriers can shed the organisms in the feces and contaminate the milk through the environment. Other sources of environmental contamination are water, pests, soil, feces, pets and contaminated feed. Infected farmers, not respecting hand hygiene, are also a potential source of contamination of milk. During milking, collection and transportation, milk can be subjected to further contamination by the equipment and/or be subjected to time–temperature abuse, creating optimum conditions for microbial growth. Hence, ensuring safety of milk and dairy products starts on the farm with animal health, quality of feed, a hygienic environment and, in general, good animal husbandry. Nevertheless, pasteurization of milk is necessary to kill any surviving organisms and reduce the risk of illness to an acceptable level. Provided that hygienic measures are taken to prevent any post-process contamination, milk and dairy products can be produced and consumed safely. The present chapter reviews risks and control measures all along the production chain.
Author : Carl Oluf Jensen
Publisher :
ISBN 13 :
Total Pages : 288 pages
Book Rating : 4.A/5 ( download)
Download or read book Essentials of Milk Hygiene written by Carl Oluf Jensen and published by . This book was released on 1907 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Khalid Javed
Publisher : BoD – Books on Demand
ISBN 13 : 1789857295
Total Pages : 204 pages
Book Rating : 4.7/5 (898 download)
Download or read book Milk Production, Processing and Marketing written by Khalid Javed and published by BoD – Books on Demand. This book was released on 2019-07-17 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is considered as a complete diet for an infant and contains essential nutrients for the development of young mammals. The substances in milk provide energy and antibodies that help protect against infection. Most farmers are paid for the quality and composition of their milk. Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation, and further processing. Milk is a highly perishable commodity because it is an excellent medium for the growth of microorganisms - particularly bacterial pathogens - that can cause spoilage as well as diseases in consumers. Milk processing allows the preservation of milk for days, weeks, or months and helps to reduce food-borne illness.
Author : World Health Organization. Joint FAO/WHO Expert Committee on Milk Hygiene
Publisher :
ISBN 13 :
Total Pages : 60 pages
Book Rating : 4.3/5 (129 download)
Download or read book Joint FAO/WHO Expert Committee on Milk Hygiene written by World Health Organization. Joint FAO/WHO Expert Committee on Milk Hygiene and published by . This book was released on 1960 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 030908928X
Total Pages : 425 pages
Book Rating : 4.3/5 (9 download)
Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
