Improving the Safety and Quality of Milk

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ISBN: 9781845698065 | 1845698061
Cover: Paperback
Copyright: 8/19/2016

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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.

Contributor contact details	p. xi
Woodhead Publishing Series in Food Science, Technology and Nutrition	p. xv
Preface	p. xxi
Nutritional aspects of milk
The role of milk in the diet	p. 3
Introduction	p. 3
Milk consumption worldwide	p. 4
Nutritional benefits of milk	p. 5
Disadvantages of a low-dairy diet	p. 15
Sources of further information and advice	p. 19
References	p. 20
The health aspects of milk	p. 28
Introduction	p. 28
Bone and teeth health	p. 29
Hypertension and overall cardiovascular disease (CVD) risk	p. 37
Protection from obesity	p. 44
Effects of natural and added milk constituents, particularly pro- and prebiotics, on gut health	p. 50
Sources of further information and advice	p. 60
References	p. 61
'Designer' milks: functional funds from milk	p. 74
Introduction: functional milk components	p. 74
Milks with manipulated functional properties: production and application	p. 81
Conclusions and future trends	p. 88
Sources of further information and advice	p. 89
Acknowledgements	p. 89
References	p. 89
Improving milk quality
Understanding and preventing consumer milk microbial spoilage and chemical deterioration	p. 97
Introduction	p. 97
Spoilage of pasteurised and extended shelf-life (ESL) milk	p. 99
Spoilage of ultra high temperature (UHT) and sterilized milk	p. 108
Future trends	p. 122
Sources of further information and advice	p. 122
References	p. 123
Effects of packaging on milk quality and safety	p. 136
Introduction	p. 136
Types of packaging materials and their applications	p. 137
Factors related to packaging affecting milk shelf-life and safety	p. 145
Migration and flavor scalping	p. 149
Environmental issues regarding packaging materials	p. 151
Sources of further information and advice	p. 155
References	p. 155
Sensory evaluation of milk	p. 159
Introduction: key issues in the sensory evaluation of milk	p. 159
Historical perspective	p. 160
Principles of sensory evaluation	p. 161
Examples of evaluation methods, their application and effectiveness	p. 161
Application of advanced statistical methods	p. 172
Sources of further information and advice	p. 174
References and further reading	p. 177
Instrumental measurement of milk flavour and colour	p. 181
Introduction	p. 181
Flavour and colour of milk	p. 182
Flavour measurement	p. 188
Measurement of colour	p. 197
Future trends	p. 198
Sources of further information and advice	p. 198
References	p. 198
Analysing and improving the mineral content of milk	p. 207
The minerals or milk	p. 207
Methods for analysing the mineral content in milk	p. 210
Improving the mineral content in milk	p. 215
Conclusions	p. 221
References	p. 221
Improving the level of vitamins in milk	p. 229
Introduction	p. 229
Naturally occurring vitamins in cow's milk	p. 231
Techniques to improve vitamin content of milk	p. 246
Conclusions	p. 247
References	p. 248
Managing the environmental impact of the dairy industry: the business case for sustainability	p. 252
Environmental challenges facing the dairy industry	p. 252
The environmental impacts of dairy farming	p. 253
The environmental impacts of dairy processing	p. 263
Conclusions	p. 276
References	p. 276
Improving particular milks and milk-based products
Improving organic milk	p. 283
Introduction	p. 283
The key factors affecting the quality of organic milk	p. 284
Management and husbandry techniques to improve the quality of organic milk	p. 286
Future trends that may influence the quality of organic milk	p. 299
References	p. 300
Improving goat milk	p. 304
Introduction: key issues in improving goal milk	p. 304
Production of quality goal milk	p. 305
Factors affecting quality of goat milk	p. 316
Developments in processing techniques for goat milk	p. 323
Improving goat milk production	p. 332
Sources of further information and advice	p. 338
References and further reading	p. 339
Improving the quality and safety of sheep milk	p. 347
Introduction: a historical perspective	p. 347
Processing of sheep milk	p. 348
Factors affecting the quality of sheep milk	p. 349
Physiological factors affecting the quality of sheep milk	p. 352
Management factors affecting the quality of sheep milk	p. 354
Improving sheep milk production	p. 359
Management of milking ewes	p. 374
Developments in processing techniques for sheep milk	p. 381
Sources of further information and advice	p. 382
References and further reading	p. 382
Improving buffalo milk	p. 402
Introduction	p. 403
Chemical composition	p. 404
Milk products	p. 406
Dairy management and milk production	p. 408
Feeding management	p. 409
Factors that influence the yield and composition of buffalo milk	p. 410
Factors to consider for improving milk production and reproductive capacity of buffalo	p. 412
References	p. 414
Milk quality requirements for yoghurt-making	p. 417
Introduction	p. 417
Base milk for yoghurt-making	p. 419
Establishing the conditions for coagulation	p. 423
Formation and structure of yoghurt coagulum	p. 424
Factors that affect coagulation	p. 426
Final steps in the process	p. 428
Future trends	p. 429
References and further reading	p. 430
Milk quality requirements for cheesemaking	p. 433
Introduction	p. 433
Range of milks used in cheesemaking	p. 434
Effects of milk on cheesemaking, yield and quality	p. 435
Influence of milk preparation for its cheesemaking properties and for cheese quality	p. 442
Future trends	p. 446
Sources of further information and advice	p. 446
References	p. 447
Trends in infant formulas: a dairy perspective	p. 454
Introduction	p. 455
Human milk	p. 455
Humanization of infant food	p. 459
Towards optimized composition: analytical tools and models	p. 463
Infant food and allergenicity	p. 463
Other beneficial properties of milk protein hydrolysates	p. 466
Conclusions	p. 469
References	p. 470
Applications of milk components in products other than foods	p. 475
Introduction	p. 475
Non-food uses of major components of milk: a short review	p. 476
Conclusions	p. 483
References	p. 484
Index	p. 490
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