This item is in: Food Science > Chilled/frozen and dairy products
Improving the safety and quality of milk: Milk production and processing (Volume 1)Edited by M Griffiths, University of Guelph, Canada
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 188
Provides much information of real value to anyone associated with milk and milk products.
International Dairy Topics
Provides a comprehensive and state-of-the-art reference to the best practice and research advances.
Advances in Food Sciences
An excellent review of milk safety is presented which can be warmly recommended to all scientists and practitioners interested in this special field of food sciences.
Advances in Food Sciences
- addresses consumer demand for improved processes and technologies in the production, safety and quality of milk and milk products
- reviews the major milk contaminants including bacterial pathogens, pesticides and vetinary residues as well as the routes of contamination, analytical techniques and methods of control
- examines the latest advances in milk processing methods to improve the quality and safety of milk such as modelling heat processing, removal of bacteria and microfiltration techniques
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 opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two 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 three. Chapters cover the effects of cows’ diet and mastitis, among other topics. Part four then 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 its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.
ISBN 1 84569 438 4
ISBN-13: 978 1 84569 438 8
April 2010
520 pages 234 x 156mm hardback
£165.00 / US$280.00 / €200.00
Usually dispatched within 24 hours
About the editor
Mansel Griffiths is Professor of Food Science at the University of Guelph, Canada and Director of the Canadian Research Institute for Food Safety. He is well known for his work on the microbiological safety of food.
Titles which may also be of interest:
Improving the safety and quality of milk
Dairy processing
Functional dairy products
Dairy-derived ingredients
Contents
PART 1 KEY REQUIREMENTS FOR MILK QUALITY AND SAFETY
PART 2 CONTAMINANTS IN MILK
PART 3 SAFETY AND QUALITY ISSUES IN RAW MILK PRODUCTION
PART 4 SAFETY AND QUALITY ISSUES IN MILK PROCESSING
PART 1 KEY REQUIREMENTS FOR MILK QUALITY AND SAFETY
Milk biochemistry
A Kelly, University College Cork, Ireland and L Bach Larsen, University of Aarhus, Denmark
- Introduction
- Milk composition and constituents
- Indigenous enzymes in milk
- The secretion of milk
- Factors affecting milk composition and processing properties
- Conclusions
- References
The microbiological safety of raw milk
M Griffiths, University of Guelph, Canada
- Microbial contamination of milk
- Pathogens and milk
- Limitations of raw milk testing as an indicator of safety
- Outbreaks of illness associated with the consumption of raw milk
- Routes of transmission of foodborne pathogens
- Antimicrobial properties of milk
- References
Key requirements for milk quality and safety: a processor’s perspective
K Burgess, Dairy Crest, UK
- Introduction
- Key elements of the processor’s perspective
- Basic requirements: essentials of the contract to supply milk
- Beyond the basic milk contract: additional requirements
- A vehicle for future quality and safety improvement: farm assurance programmes
- Future trends
- Sources of further information and advice
- References
PART 2 CONTAMINANTS IN MILK
Identifying pathogens in milk
B Stessl and I Hein, University of Veterinary Medicine Vienna, Austria
- Overview of milkborne pathogens
- Regulatory aspects in Europe, US and elsewhere
- Current techniques for the detection of milkborne pathogens and their limitations
- New techniques for the detection of milkborne pathogens
- Sources of further information and advice
- References
Pesticides, veterinary residues and other contaminants in milk
S K Nag, Indian Grassland and Fodder Research Institute, India
- Introduction
- Pesticide residues and other chemical contaminants in milk and their potential impact on health
- Heavy metal pollution in milk
- Radionuclides
- Veterinary drug residues
- Mycotoxins
- Nitrates and nitrites
- Detergents and disinfectants
- References
Contaminants in milk: routes of contamination, analytical techniques and methods of control
S K Nag, Indian Grassland and Fodder Research Institute, India
- Introduction
- Sources of contamination
- Analytical techniques
- Regulatory aspects
- Management of contaminants
- Conclusions
- Sources of further information and advice
- References
Good hygienic practice in milk production and processing
M C te Giffel and M H J Wells-Bennik, NIZO food research, The Netherlands
- Introduction
- The principal hazards
- Good hygienic practice
- Future trends
- Sources of further information and advice
- References
PART 3 SAFETY AND QUALITY ISSUES IN RAW MILK PRODUCTION
Exploiting genetic variation in milk-fat composition of milk from dairy cows
J A M van Arendonk, H J F van Valenberg and H Bovenhuis, Wageningen University and Research Centre, The Netherlands
- Introduction
- The Dutch Milk Genomics Initiative
- Mean milk-fat composition in winter and summer
- Genetic variation between cows
- Molecular genetics
- Exploiting variation in fatty acid composition
- Conclusions
- References
Cows’ diet and milk composition
O M Harstad, Norwegian University of Life Sciences and H Steinshamn, Norwegian Institute for Agricultural and Environmental Research, Norway
- Introduction: cow’s diet and milk composition
- Diet and nutritional quality of milk
- Milk fat content and composition
- Milk protein content and composition
- Content of vitamins
- Content of minerals
- Conclusions and practical implications
- References
Mastitis and raw milk quality, safety and yield
J Hamann, University of Veterinary Medicine Hannover Foundation, Germany
- Introduction
- Effects of mastitis on raw milk quality, safety and yield
- Causes of mastitis
- Mastitis control
- Future trends
- Sources of further information and advice
- References
Quality assurance schemes on the dairy farm
O Cerf, Alfort Veterinary School, J-M Gautier and P Parguel, Livestock Institute, France
- Introduction
- Standards of the International Standardization Organization
- Standards of the Codex Alimentarius Commission
- Guides of the Food and Agriculture Organization
- Guides of the International Dairy Federation
- National and specific guides
- Conclusions
- References
PART 4 SAFETY AND QUALITY ISSUES IN MILK PROCESSING
Improving pasteurised and extended shelf-life milk
M Lewis, University of Reading, UK
- Introduction
- History of pasteurisation of milk
- Major changes over the last fifty years
- Pasteurisation equipment
- Determinants of keeping quality
- Other changes during pasteurisation
- Further issues during pasteurisation
- Pasteurisation of other milk-based products
- Legislation and control
- Extended shelf-life milk
- Conclusions
- References
Improving UHT processing and UHT milk products
H Deeth, University of Queensland, Australia
- Introduction
- UHT processing: definition and principles
- Microbiological aspects
- UHT processing: methods and characteristics
- Changes in milk during UHT processing
- Changes in UHT milk during storage
- Sources of further information and advice
- References
Modelling heat processing of dairy products
N Hotrum, M Fox, H van Lieverloo, E Smit and P de Jong, NIZO food research, M Schutyser, Wageningen University and Research Centre, The Netherlands
- Introduction to optimisation of heat processing of milk
- Modelling: focus on process, product and costs
- Deterministic modelling approaches
- Case study: application of deterministic modelling to milk sterilisation
- Stochastic modelling approaches
- Case study: application of stochastic modelling to milk pasteurisation
- Future trends
- Sources of further information and advice
- References
Removal of bacteria, spores and somatic cells from milk by centrifugation and microfiltration techniques
G Gésan-Guiziou, INRA - Agrocampus Ouest, France
- Introduction
- Centrifugation
- Microfiltration (MF)
- Conclusions
- Sources of further information and advice
- References
High pressure processing of milk
T Huppertz, NIZO food research, The Netherlands
- Introduction
- High pressure processing: principles and technologies
- Effects of high pressure on the constituents of milk
- Effects of high pressure on micro-organisms in milk
- Shelf-life of high pressure-treated milk
- Processing characteristics of high pressure-treated milk
- Future trends
- References
Pasteurization of milk with pulsed electric fields
G Barbosa-Cánovas and D Bermúdez-Aguirre, Washington State University, USA
- Introduction: key issues
- Principles of the technology
- Pulsed electric fields processing equipment
- Microbial inactivation
- Modeling microbial inactivation
- Enzyme inactivation
- Overall quality of milk
- Shelf-life extension of milk
- Drawbacks and limitations
- Conclusions
- References
Other novel milk preservation technologies: ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins
G Barbosa-Cánovas and D Bermúdez-Aguirre, Washington State University, USA
- Introduction
- Novel technologies for improving quality and their effectiveness
- Ultrasound
- Irradiation
- Microwave
- Ohmic heating
- Ultraviolet light
- Other available technologies
- Conclusions
- References
Hazard analysis critical control point (HACCP) and other food safety systems in milk processing
S Murphy, Cornell University, USA
- Introduction
- Background to the Hazard Analysis Critical Control Point (HACCP) concept
- Hazard Analysis Critical Control Point (HACCP) in milk processing
- Other food safety systems
- Sources of further information and advice
- References