Improving the Safety and Quality of Milk: Milk Production and Processing

Milk Production & Processing: Safety, Contamination Control and Quality Improvement

This comprehensive reference explores modern approaches to improving milk safety and quality, from farm production to industrial processing. It examines milk biochemistry, microbial contamination, veterinary residues, animal health, pasteurisation, UHT treatment and innovative processing technologies designed to improve product quality and shelf life.

Key Features

• Fundamentals of milk production and processing
• Milk biochemistry and composition
• Microbiology of raw milk
• Identification of bacterial pathogens in milk
• Detection and control of milk contaminants
• Analysis of pesticide and veterinary drug residues
• Routes of contamination during milk production
• Effects of farm management on milk safety and quality
• Influence of cow nutrition and feeding practices
• Mastitis and its impact on milk quality
• Analytical techniques for milk contaminant detection
• Quality improvement in pasteurised milk
• Processing technologies for UHT milk
• Heat treatment, bacterial removal and microfiltration methods
• Innovative approaches to improving milk safety and shelf life