Improving the Safety and Quality of Milk Milk Production and Processing 1st Edition by Mansel Griffiths 1845694384 9781845694388

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Product details:

ISBN 10: 1845694384 

ISBN 13: 9781845694388

Author: Mansel W. Griffiths

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

Table of contents:

Part I: Key requirements for milk quality and safety
Chapter 1: Milk biochemistry
Chapter 2: The microbiological safety of raw milk
Chapter 3: Key requirements for milk quality and safety: a processor’s perspective

Part II: Contaminants in milk
Chapter 4: Identifying pathogens in milk
Chapter 5: Pesticides, veterinary residues and other contaminants in milk
Chapter 6: Contaminants in milk: routes of contamination, analytical techniques and methods of control
Chapter 7: Good hygienic practice in milk production and processing

Part III: Safety and quality issues in raw milk production
Chapter 8: Exploiting genetic variation in milk-fat composition of milk from dairy cows
Chapter 9: Cows’ diet and milk composition
Chapter 10: Mastitis and raw milk quality, safety and yield
Chapter 11: Quality assurance schemes on the dairy farm

Part IV: Safety and quality issues in milk processing
Chapter 12: Improving pasteurised and extended shelf-life milk
Chapter 13: Improving UHT processing and UHT milk products
Chapter 14: Modelling heat processing of dairy products
Chapter 15: Removal of bacteria, spores and somatic cells from milk by centrifugation and microfiltration techniques
Chapter 16: High pressure processing of milk
Chapter 17: Pasteurization of milk with pulsed electric fields
Chapter 18: Other novel milk preservation technologies: ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins
Chapter 19: Hazard Analysis Critical Control Point and other food safety systems in milk processing

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Tags: Mansel Griffiths, Improving, Safety, Quality