دانلود کتاب Improving the Safety and Quality of Milk, Volume 2 - Improving Quality in Milk Products

This volume covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products. The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in Part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered. With its distinguished editor and international team of contributors, this book is an essential reference for researchers and those in industry responsible for milk safety and quality. Content: Front Matter • Preface • Table of Contents •Part I. Nutritional Aspects of Milk 1. The Role of Milk in the Diet 2. The Health Aspects of Milk 3. Designer Milks: Functional Foods from Milk •Part II. Improving Milk Quality 4. Understanding and Preventing Consumer Milk Microbial Spoilage and Chemical Deterioration 5. Effects of Packaging on Milk Quality and Safety 6. Sensory Evaluation of Milk 7. Instrumental Measurement of Milk Flavour and Colour 8. Analysing and Improving the Mineral Content of Milk 9. Improving the Level of Vitamins in Milk 10. Managing the Environmental Impact of the Dairy Industry: The Business Case for Sustainability •Part III. Improving Particular Milks and Milk-Based Products 11. Improving Organic Milk 12. Improving Goat Milk 13. Improving the Quality and Safety of Sheep Milk 14. Improving Buffalo Milk 15. Milk Quality Requirements for Yoghurt-Making 16. Milk Quality Requirements for Cheesemaking 17. Trends in Infant Formulas: A Dairy Perspective 18. Applications of Milk Components in Products other than Foods Index