By M. Griffiths
The establishing portion of quantity 1: Milk construction and processing introduces milk biochemistry and uncooked milk microbiology. half then studies significant milk contaminants, resembling bacterial pathogens, insecticides and veterinary residues. the importance of milk construction at the farm for product caliber and safeguard is the focal point of half 3. Chapters hide the consequences of cows’ nutrition and mastitis, between different issues. half 4 then experiences the cutting-edge in milk processing. enhancing the standard of pasteurised milk and UHT milk and novel non-thermal processing equipment are one of the matters treated.
With its extraordinary editor and foreign staff of members, quantity 1 of bettering the security and caliber of milk is a vital reference for researchers and people in chargeable for milk security and quality.
- Addresses client call for for more desirable procedures and applied sciences within the construction, safeguard and caliber of milk and milk products
- Reviews the most important milk contaminants together with bacterial pathogens, insecticides and vetinary residues in addition to the routes of illness, analytical thoughts and strategies of control
- Examines the newest advances in milk processing easy methods to increase the standard and safeguard of milk similar to modelling warmth processing, elimination of micro organism and microfiltration techniques
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Improving the Safety and Quality of Milk: Milk Production and Processing: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition) by M. Griffiths