Improving the safety and quality of milk. Volume 2, Improving quality in milk products

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 health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered. With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. Examines the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products Reviews the health aspects of milk and its role in the diet, as well as the essential aspects of milk quality, including microbial spoilage and chemical deterioration, sensory evaluation and factors affecting milk vitamin and mineral content Discusses various application requirements of milk such as milk quality requirements in yoghurt-making, cheesemaking, infant formulas and applications of milk components in products other than foods Content: Front matter , Pages i-iii Copyright , Page iv Contributor contact details , Pages xi-xiii , H. Bishop MacDonald, M. de Vrese, M. Pfeuffer, N. Roos, K. Scholz-Ahrens, J. Schrezenmeir, M. Boland, M. Heyndrickx, S. Marchand, V. De Jonghe, K. Smet, K. Coudijzer, J. De Block, M.G. Kontominas, K.W. Chapman, K.R. Cadwallader, F. Gaucheron, Benoit Graulet, R. Pagan, N. Price, P. Prasad, et al. Woodhead Publishing Series in Food Science, Technology and Nutrition , Pages xv-xx Preface , Pages xxi-xxii 1 - The role of milk in the diet , Pages 3-27 , H. Bishop MacDonald 2 - The health aspects of milk , Pages 28-73 , M. de Vrese, M. Pfeuffer, N. Roos, K. Scholz-Ahrens, J. Schrezenmeir 3 - ‘Designer’ milks: functional foods from milk , Pages 74-93 , M. Boland 4 - Understanding and preventing consumer milk microbial spoilage and chemical deterioration , Pages 97-135 , M. Heyndrickx, S. Marchand, V. De Jonghe, K. Smet, K. Coudijzer, J. De Block 5 - Effects of packaging on milk quality and safety , Pages 136-158 , M. Kontominas 6 - Sensory evaluation of milk , Pages 159-180 , K.W. Chapman 7 - Instrumental measurement of milk flavour and colour , Pages 181-206 , K. Cadwallader 8 - Analysing and improving the mineral content of milk , Pages 207-228 , F. Gaucheron 9 - Improving the level of vitamins in milk , Pages 229-251 , B. Graulet 10 - Managing the environmental impact of the dairy industry: the business case for sustainability , Pages 252-280 , R. Pagan, N. Price, P. Prasad 11 - Improving organic milk , Pages 283-303 , R. Weller 12 - Improving goat milk , Pages 304-346 , Y. Park 13 - Improving the quality and safety of sheep milk , Pages 347-401 , R. Bencini, A. Stanislao Atzori, A. Nudda, G. Battacone, G. Pulina 14 - Improving buffalo milk , Pages 402-416 , M. Guo, G. Hendricks 15 - Milk quality requirements for yoghurt-making , Pages 417-432 , R.K. Robinson, M.S.Y. Haddadin 16 - Milk quality requirements for cheesemaking , Pages 433-453 , S. Skeie 17 - Trends in infant formulas: a dairy perspective , Pages 454-474 , R. Floris, T. Lambers, A. Alting, J. Kiers 18 - Applications of milk components in products other than foods , Pages 475-489 , J.-L. Audic, B. Chaufer Index , Pages 490-506 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 health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered. With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. Examines the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based productsReviews the health aspects of milk and its role in the diet, as well as the essential aspects of milk quality, including microbial spoilage and chemical deterioration, sensory evaluation and factors affecting milk vitamin and mineral contentDiscusses various application requirements of milk such as milk quality requirements in yoghurt-making, cheesemaking, infant formulas and applications of milk components in products other than foods The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part II 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 III. Chapters cover the effects of cows' diet and mastitis, among other topics. Part IV 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 their distinguished editor and international team of contributors, the two volumes of Improving the safety and quality of milk will be essential reference works for researchers and those in industry responsible for milk safety and quality. --Book Jacket