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.
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.
- 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 sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products
and collaboration application for biomedical research; Extreme scale clinical analytics with open source software; Validation and regulatory compliance of free/open source software; The economics of free/open source software in industry.