Improving the Safety and Quality of Milk Vol.2 Improving Quality in Milk Product

Milk Product Quality: Nutrition, Sensory Evaluation & Dairy Innovation

This comprehensive reference examines the nutritional, sensory and functional qualities of milk and dairy products. It explores milk spoilage, chemical deterioration, packaging effects and quality improvement in organic, goat and sheep milk, as well as the role of milk in yoghurt, cheese and other food applications.

Key Features

• Nutritional and sensory quality of cow's milk
• Health benefits and dietary role of milk
• Functional foods and milk-based ingredients
• Microbial spoilage and deterioration of milk
• Chemical changes affecting dairy product quality
• Sensory evaluation methods for milk products
• Factors influencing milk vitamin content
• Mineral composition and nutritional quality
• Effects of packaging on milk quality and shelf life
• Quality improvement in organic milk
• Characteristics and quality of goat milk
• Nutritional and processing qualities of sheep milk
• Influence of milk quality on yoghurt production
• Milk quality requirements in cheesemaking and infant formulas
• Applications of milk components in food and non-food products