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Milk processing and quality management [[electronic resource] /] / edited by Adnan Tamime
| Milk processing and quality management [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (344 p.) |
| Disciplina |
637.1
637/.1 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy processing - Quality control
Dairying |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-03456-1
9786612034565 1-61583-455-9 1-4443-0164-0 1-4443-0165-9 |
| Classificazione |
LAN 820f
WIR 896f |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Milk 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
1.3.7 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 2.4.3 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 3.4.2 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 4.3 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 4.6.3 Addition of non-dairy proteins |
| Record Nr. | UNINA-9910145824303321 |
| Chichester, West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Milk processing and quality management [[electronic resource] /] / edited by Adnan Tamime
| Milk processing and quality management [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (344 p.) |
| Disciplina |
637.1
637/.1 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy processing - Quality control
Dairying |
| ISBN |
1-282-03456-1
9786612034565 1-61583-455-9 1-4443-0164-0 1-4443-0165-9 |
| Classificazione |
LAN 820f
WIR 896f |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Milk 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
1.3.7 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 2.4.3 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 3.4.2 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 4.3 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 4.6.3 Addition of non-dairy proteins |
| Record Nr. | UNISA-996208645803316 |
| Chichester, West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Milk processing and quality management [[electronic resource] /] / edited by Adnan Tamime
| Milk processing and quality management [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (344 p.) |
| Disciplina |
637.1
637/.1 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy processing - Quality control
Dairying |
| ISBN |
1-282-03456-1
9786612034565 1-61583-455-9 1-4443-0164-0 1-4443-0165-9 |
| Classificazione |
LAN 820f
WIR 896f |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Milk 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
1.3.7 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 2.4.3 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 3.4.2 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 4.3 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 4.6.3 Addition of non-dairy proteins |
| Record Nr. | UNINA-9910830494703321 |
| Chichester, West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Milk processing and quality management / / edited by Adnan Tamime
| Milk processing and quality management / / edited by Adnan Tamime |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (344 p.) |
| Disciplina |
637.1
637/.1 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy processing - Quality control
Dairying |
| ISBN |
1-282-03456-1
9786612034565 1-61583-455-9 1-4443-0164-0 1-4443-0165-9 |
| Classificazione |
LAN 820f
WIR 896f |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Milk 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
1.3.7 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 2.4.3 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 3.4.2 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 4.3 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 4.6.3 Addition of non-dairy proteins |
| Record Nr. | UNINA-9910876905903321 |
| Chichester, West Sussex ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||