Milk Processing and Quality Management / Edition 1

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Overview

"Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: microbiology of raw and market milks; quality control; international legislation; safety; and HACCP in milk processing." All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
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Editorial Reviews

From the Publisher
"It should be noted that this book is undeniable valuable for the production of safe food of animal origin because, in spite of the implement HACCP system, the incidence of food poisoning does not diminish, which justifies the need to improve these systems." (International Journal of Dairy Technology, February 2011)

“The book is a welcome and overdue replacement for the Pasteurization Manual from the Society of Dairy Technology. It has succeeded in bringing up to date all aspects of quality management of liquid milk. The section on HACCP is well documented and is of considerable practical value. It is a must for all those involved in production of liquid milks, and should become compulsory reading for students and new entrants to the milk and milk products industry.” ( Journal of Dairy Technology, August 2009)

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Product Details

  • ISBN-13: 9781405145305
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/27/2009
  • Series: Society of Dairy Technology Series
  • Edition description: Illustrate
  • Edition number: 1
  • Pages: 344
  • Product dimensions: 6.90 (w) x 9.70 (h) x 0.90 (d)

Meet the Author

Dr Adnan Tamime is a Dairy Science and Technology Consultant based in Scotland, UK
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Table of Contents

Ch. 1 On-Farm Hygienic Milk Production M. M. M. Vissers Vissers, M. M. M. F. Driehuis Driehuis, F. 1

Ch. 2 Properties and Constituents of Cow's Milk T. Huppertz Huppertz, T. A. L. Kelly Kelly, A. L. 23

Ch. 3 Microbiology of Raw and Market Milks V. Touch Touch, V. H. C. Deeth Deeth, H. C. 48

Ch. 4 Quality Control J. Belloque Belloque, J. R. Chicon Chicon, R. I. Recio Recio, I. 72

Ch. 5 Current Legislation of Market Milks M. Hickey Hickey, M. 101

Ch. 6 The Safety of Raw Liquid Milk M. O'Mahony O'Mahony, M. S. Fanning Fanning, S. P. Whyte Whyte, P. 139

Ch. 7 Heat Treatment of Milk M. J. Lewis Lewis, M. J. H. C. Deeth Deeth, H. C. 168

Ch. 8 Novel Methods of Milk Processing M. Villamiel Villamiel, M. M. A. J. Schutyser Schutyser, M. A. J. P. de Jong de Jong, P. 205

Ch. 9 Hygiene Practices in Liquid Milk Dairies A. J. van Asselt van Asselt, A. J. M. C. te Giffel Giffel, M. C. te 237

Ch. 10 Hazard Analysis (Appraisal) Critical Control Point (HACCP) in Milk Processing - A Practical Overview A. Sayler Sayler, A. 253

Ch. 11 Sensory Profiling of Market Milks E. Molina Molina, E. L. Amigo Amigo, L. A. Quiros Quiros, A. 294

Index 317

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