Milk Processing and Quality Management

Milk Processing and Quality Management

Editor(s): Adnan Y. Tamime

Published Online: 20 FEB 2009

Print ISBN: 9781405145305

Online ISBN: 9781444301649

DOI: 10.1002/9781444301649

About this Book

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.

The fifth volume in the series, 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
  • 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.

Table of contents

    1. You have free access to this content
    2. Chapter 4

      Quality Control (pages 72–100)

      Dr J. Belloque, Dr R. Chicón and Dr I. Recio

    3. Chapter 6

      The Safety of Raw Liquid Milk (pages 139–167)

      Mr M. O'Mahony, Prof S. Fanning and Dr P. Whyte

    4. Chapter 8

      Novel Methods of Milk Processing (pages 205–236)

      Dr M. Villamiel, Dr M. A. I. Schutyser and Dr P. De Jong

    5. You have free access to this content