LEADER 05355nam 2200673Ia 450 001 9910876905903321 005 20200520144314.0 010 $a1-282-03456-1 010 $a9786612034565 010 $a1-61583-455-9 010 $a1-4443-0164-0 010 $a1-4443-0165-9 035 $a(CKB)1000000000715987 035 $a(EBL)416460 035 $a(OCoLC)436923140 035 $a(SSID)ssj0000203006 035 $a(PQKBManifestationID)11196389 035 $a(PQKBTitleCode)TC0000203006 035 $a(PQKBWorkID)10274758 035 $a(PQKB)10988251 035 $a(MiAaPQ)EBC416460 035 $a(EXLCZ)991000000000715987 100 $a20080613d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aMilk processing and quality management /$fedited by Adnan Tamime 210 $aChichester, West Sussex ;$aAmes, Iowa $cBlackwell Pub.$d2008 215 $a1 online resource (344 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a1-4051-4530-7 320 $aIncludes bibliographical references and index. 327 $aMilk Processing and Quality Management; Contents; Preface to Technical Series; Preface; Contributors; 1 On-Farm Hygienic Milk Production; 1.1 Introduction; 1.2 Sources of microbial contamination of bulk tank milk; 1.2.1 Background; 1.2.2 Mastitis; 1.2.3 Environment; 1.2.4 Milking equipment; 1.2.5 Microbial growth during milk storage; 1.3 Control of microbial contamination of bulk tank milk; 1.3.1 Good farming practice; 1.3.2 Animal health management; 1.3.3 Control of feed; 1.3.4 Facility hygiene; 1.3.5 Milking operations; 1.3.6 Milking machine design and operations 327 $a1.3.7 Bulk tank design and operations1.3.8 Identification of effective control measures; 1.4 Future developments in handling of the milk on the farm; 1.4.1 Concentration of milk; 1.4.2 Heat treatment of the milk; 1.4.3 In/online monitoring of bulk tank milk quality; 1.5 Conclusions; References; 2 Properties and Constituents of Cow's Milk; 2.1 Introduction; 2.2 Milk composition; 2.3 Milk constituents; 2.3.1 Lactose; 2.3.2 Milk salts; 2.3.3 Lipids; 2.3.4 Proteins; 2.3.5 Indigenous milk enzymes; 2.4 Heat-induced changes in physicochemical properties of milk; 2.4.1 pH; 2.4.2 Buffering capacity 327 $a2.4.3 Creaming2.5 Heat-induced changes in processing characteristics of milk; 2.5.1 Rennet-induced coagulation; 2.5.2 Acid-induced coagulation; 2.5.3 Heat-induced coagulation; 2.6 Relationship between the quality of raw milk and that of products; 2.7 Conclusions; References; 3 Microbiology of Raw and Market Milks; 3.1 Introduction; 3.2 Microflora of raw milk; 3.2.1 Spoilage organisms; 3.2.2 Pathogenic organisms; 3.3 Microflora of pasteurised milk; 3.3.1 Spoilage organisms; 3.3.2 Pathogenic organisms; 3.4 Microflora of UHT milk; 3.4.1 Heat-resistant spore-formers 327 $a3.4.2 Post-sterilisation contaminants3.5 Microflora of ESL milk; 3.6 Sources of contamination; 3.6.1 Raw milk; 3.6.2 Pasteurised milk; 3.6.3 UHT milk; 3.7 Measures to reduce bacterial contamination of raw and market milks; 3.7.1 Cleaning and sanitation; 3.7.2 Cooling the milk during storage; 3.7.3 Addition of carbon dioxide; 3.7.4 Applications of bio-preservatives; 3.7.5 Thermal treatments; 3.7.6 Non-thermal treatments; 3.7.7 Multitarget attack/integrative approaches; 3.8 Conclusion; References; 4 Quality Control; 4.1 Introduction; 4.2 Quality control of raw milk 327 $a4.3 Quality control of processed milk4.4 Methods of analysis; 4.4.1 Analysis of abnormal milk; 4.4.2 Microbial analysis; 4.4.3 Mastitic milk - somatic cell count (SCC); 4.4.4 Testing for residues compounds; 4.5 Major components analysis; 4.5.1 Protein composition analysis; 4.5.2 Fat composition analysis; 4.5.3 Analysis of other milk components; 4.5.4 Analysis of degradation products formed during milk storage; 4.5.5 Evaluation of heat load; 4.6 Analysis of fraudulent addition of ingredients and authentication; 4.6.1 Addition of water; 4.6.2 Addition of whey proteins 327 $a4.6.3 Addition of non-dairy proteins 330 $aThe Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk pr 410 0$aSociety of Dairy Technology series. 606 $aDairy processing$xQuality control 606 $aDairying 615 0$aDairy processing$xQuality control. 615 0$aDairying. 676 $a637.1 676 $a637/.1 686 $aLAN 820f$2stub 686 $aWIR 896f$2stub 701 $aTamime$b A. Y$0532650 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910876905903321 996 $aMilk processing and quality management$92245944 997 $aUNINA