Milk Quality - Hardcover

Hardcover

ISBN 10: 0751403547 ISBN 13: 9780751403541

Publisher: Aspen Publishers Inc.,U.S., 1995

Synopsis

Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and milk and milk products are mentioned more than 50 times in the Bible. Milk and dairy products have become a major part of the human diet in many countries. It is not surprising therefore, that over many years considerable attention has been paid to improving the quality of milk. We have worked to improve the yield, the compositional quality and the hygienic quality, and have striven to minimise the level of contaminants which can find access to this, perhaps our most natural, unrefined and highly nutritious foodstuff. The chain of people involved in the milk industry extends from milk production-farmers, veterinarians and farm advisors-through transport to processing-quality controllers, manufacturers-and on to retailers, legislators, nutritionists, dairy educators and consumers. All will be interested in the quality parameters of milk which are reg­ ularly measured for commercial reasons, for trade, for legal requirements and for reasons of nutrition.

About this title

Synopsis

Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygenic quality, and minimizing the level of contaminants at all stages of milk production. This book offers a background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, why they are important and how they are measured. Practical help is given for the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed. This volume should be useful to dairy scientists and technologists, particularly microbiologists, food processors, quality control personnel, nutritionists and regulatory officials. It should also be a good source of reference for practitioners and researchers in dairy farming and veterinary science.

Edition details

• Publisher: Aspen Publishers Inc.,U.S.
• Publication date: 1995
• ISBN 10: 0751403547
• ISBN 13: 9780751403541
• Binding: Hardcover
• Language: English
• Number of pages: 184
• Editor: Harding F.