Milk Quality

By: Frank Harding

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Hardcover | 31 December 1995

At a Glance

Hardcover
184 Pages

Dimensions(cm)
23.39 x 15.6 x 1.27

Hardcover

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Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic quality, and minimizing the level of contaminants at all stages of milk production. This book provides easily understood background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, why they are important and how they are measured. Practical help is given for the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed. This volume is essential reading for dairy scientists and technologists, particularly microbiologists, food processors, quality control personnel, nutritionists and regulatory officials. It will also be an invaluable source of reference for practitioners and researchers in dairy farming and veterinary science.

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You Can Find This Book In

Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Industry & Industrial Studies Manufacturing Industries Food Manufacturing & Related Industries Mechanical Engineering & Materials Production & Industrial Engineering Industrial Quality Control

World milk production	p. 1
Milk production: Factors affecting milk composition	p. 3
Mastitis and milk quality	p. 25
Hygienic quality	p. 40
Adulteration of milk	p. 60
Compositional quality	p. 75
Milk from sheep and goats	p. 97
The impact of raw milk quality on product quality	p. 102
Processed milk	p. 112
Contaminants	p. 133
Nutritional aspects	p. 151
Index	p. 163
Table of Contents provided by Blackwell. All Rights Reserved.

Milk Quality

At a Glance

Hardcover

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Defective items

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