Improving the Safety and Quality of Milk, Volume 2: Improving Quality in Milk Products



Improving the Safety and Quality of Milk, Volume 2: Improving Quality in Milk Products
The second volume of this comprehensive reference opens with chapters on nutritional aspects of milk. Part 2 focuses on improving milk quality, with chapters on spoilage and sensory evaluation, among other topics. Contributions in the last section review quality aspects of different milks, such as goat and sheep milk, and the quality of milk-based products including yoghurt and cheese.
Key Features: examines the sensory and nurtitional 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; dsicusses various application requirements of milk such as milk quality requirements in yoghurt-maiking, cheesemaking, infant formulas and applications of milk components in products other than foods.
Contents: Part 1 Nutritional aspects of milk: The role of milk in the diet; The health aspects of milk; Designer milks: functional foods from milk. Part 2 Improving milk quality: Understanding and preventing consumer milk microbial spoilage and chemical deterioration; Effects of packaging on milk quality and safety; Sensory evaluation of milk; Instrumental measurement of milk flavour and colour; Analysing and improving the mineral content of milk; Improving the level of vitamins in milk; Managing the environmental impact of the dairy industry: the business case for sustainability. Part 3 Improving particular milks and milk-based products: Improving organic milk; Improving goat milk; Improving the quality and safety of sheep milk; Improving buffalo milk; Milk quality requirements for yoghurt-making; Milk quality requirements for cheesemaking; Trends in infant formulas: a dairy perspective; Applications of milk components in products other than foods.


keep2share