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Download or read book Milk Quality written by F. Harding and published by Springer. This book was released on 2013-12-14 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and milk and milk products are mentioned more than 50 times in the Bible. Milk and dairy products have become a major part of the human diet in many countries. It is not surprising therefore, that over many years considerable attention has been paid to improving the quality of milk. We have worked to improve the yield, the compositional quality and the hygienic quality, and have striven to minimise the level of contaminants which can find access to this, perhaps our most natural, unrefined and highly nutritious foodstuff. The chain of people involved in the milk industry extends from milk production-farmers, veterinarians and farm advisors-through transport to processing-quality controllers, manufacturers-and on to retailers, legislators, nutritionists, dairy educators and consumers. All will be interested in the quality parameters of milk which are reg ularly measured for commercial reasons, for trade, for legal requirements and for reasons of nutrition.
Book Synopsis Quality Milk Production and Processing Technology by : D. K. Thompkinson
Download or read book Quality Milk Production and Processing Technology written by D. K. Thompkinson and published by New India Publishing Agency. This book was released on 2012-01-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairying is an integral part of the diverse system of agriculture that prevails in India and therefore, plays a vital role in agricultural economy and food Production of the country. It provides essential food value in the form of milk and milk products to the millions of the country's inhabitants. Dairying is the major source of Income for the rural masses, as about 70% of the population comprises of small, marginal and br> Landless farmers who benefit directly from dairying activities. India has about 15% of the global cattle population, 56% of the world's buffalo population and accounts for 15-16% of the word's annual milk production. The growth in milk production is about 4%. India stands tall among the milk producing countries with an annual production of about 120 million metric tons, though the organized sector handles only about 30% of the total milk produced. The authors with their strengths of academics and research in the discipline of dairy technology have been involved in developing manpower for the dairy industry and imparting training at an Institute of National repute. This book is the result of their strong feeling of the need to compile information and integrate traditional and novel technologies that exist worldwide in the processing of liquid milk. The book has been organized in various chapters that include the history of dairy development in India, procurement and consumption pattern of milk, processing, quality assurance and packaging of fluid milk products and food safety laws. The authors hope that this work will serve the students of dairy technology in the country and also provide a ready reference to the teachers involved in shaping the human Resource needs of the Indian dairy industry.
Book Synopsis Milk Processing and Quality Management by : Adnan Y. Tamime
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.
Book Synopsis Improving the Safety and Quality of Milk by : M. Griffiths
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 520 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
Book Synopsis Improving the Safety and Quality of Milk by : Mansel W Griffiths
Download or read book Improving the Safety and Quality of Milk written by Mansel W Griffiths and published by Woodhead Publishing. This book was released on 2010-04-21 with total page 0 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 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. With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.
Book Synopsis Dairy Processing and Quality Assurance by : Ramesh C. Chandan
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Book Synopsis Less Mastitis, Better Milk by : Pierre Levesgue
Download or read book Less Mastitis, Better Milk written by Pierre Levesgue and published by Hoard's Dairyman. This book was released on 2004-04-01 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: "All aspects of this disease in dairy cattle-causes, prevention, treatment, on-farm analysis."
Book Synopsis A Milk-quality Improvement Program for Extension Workers by : C. J. Babcock
Download or read book A Milk-quality Improvement Program for Extension Workers written by C. J. Babcock and published by . This book was released on 1932 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication provides background and presents some guidelines for a program of testing milk quality for extension workers.
Book Synopsis Milk-quality Improvement Program for 4-H Dairy Clubs by : C. J. Babcock
Download or read book Milk-quality Improvement Program for 4-H Dairy Clubs written by C. J. Babcock and published by . This book was released on 1932 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: The milk-quality improvement program outlined in this publication is designed to acquaint members of 4-H dairy clubs and other junior clubs with the importance of quality in milk, both from the economic standpoint of the producer and from the health standpoint of the consumer, and to teach these young people the essentials in the production of high-quality milk.
Download or read book Raw Milk written by Luis Augusto Nero and published by Academic Press. This book was released on 2018-09-11 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk. This high-quality reference is comprised of contributions from global researchers highly specialized in the field. The book is divided into five sections that address the characteristics of raw milk, production guidelines and concerns, the benefits and hazards of raw milk, and the current market for raw milk. Topics include production physiology and microbiology, rules and guidelines for production, the world market for raw milk and its products, and consumer acceptance. A final section identifies future trends and research needs related to raw milk. Provides current information related to raw milk’s characteristics Presents worldwide coverage of raw milk production and government guidelines Addresses the benefits and hazards related to raw milk consumption Analyzes the worldwide economic impact of raw milk production and consumption
Book Synopsis Scientific Criteria to Ensure Safe Food by : National Research Council
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.
Download or read book Dairy Processing written by G Smit and published by Elsevier. This book was released on 2003-07-29 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality. The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture. Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality. Reviews key developments in dairy food processing and their impact on product safety and quality Summarises the latest research on the constituents of milk and reviews how agricultural practice influences the quality of raw milk Outlines the key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation
Book Synopsis Indicators of milk and beef quality by : J.F. Hocquette
Download or read book Indicators of milk and beef quality written by J.F. Hocquette and published by BRILL. This book was released on 2023-08-28 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products. The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements. This is the reason why the Cattle Commission of the European Association of Animal Production (EAAP) organised a specific session on this topic at its Annual Meeting which was held in Bled (Slovenia) in September 2004. This session dealt with the manipulation and evaluation of bovine milk and meat composition and quality with various indicators (commercial, physical, biochemical, molecular or other). These indicators are any method, biological trait, or physical property which may be useful to predict a quality trait. Quality includes sensory traits, nutritional properties of products, their ability to be processed and also any consideration about traceability (genetic, geographic or nutritional traceability). Thus, the full spectrum of quality attributes are discussed. Indicators may also be considered as predictors. In this respect, contributors discussed the detection early in life of the ability of animals to produce meat or milk of high quality. Indicators may also be useful for consumers when they buy meat or milk as official or commercial signs of quality. All the review papers and the short communications which were presented in this session will be in this EAAP publication entitled ""Indicators of milk and beef quality"". Additional papers either presented in 2003 in the EAAP Annual Meeting or from invited authors were added to complete the publication."
Book Synopsis Understanding and Improving the Functional and Nutritional Properties of Milk by : Thom Huppertz
Download or read book Understanding and Improving the Functional and Nutritional Properties of Milk written by Thom Huppertz and published by . This book was released on 2021-10-26 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt. Edited by two world-renowned experts in dairy science, Understanding and improving the functional and nutritional properties of milk will be a standard reference for university and other researchers in dairy and veterinary sciences, dairy veterinary practitioners, as well as governments and other regulatory agencies involved in milk production.
Book Synopsis Non-Bovine Milk and Milk Products by : Effie Tsakalidou
Download or read book Non-Bovine Milk and Milk Products written by Effie Tsakalidou and published by Academic Press. This book was released on 2016-05-31 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers. Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world Focuses on current concerns including animal health and welfare, product safety, and production technologies Serves as a valuable resource for those involved in the non-cow milk sector
Book Synopsis Engineering Practices for Milk Products by : Megh R. Goyal
Download or read book Engineering Practices for Milk Products written by Megh R. Goyal and published by CRC Press. This book was released on 2019-09-30 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Book Synopsis What is Meant by "quality" in Milk by :
Download or read book What is Meant by "quality" in Milk written by and published by . This book was released on 1917 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
