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Milk Quality

  • Book
  • © 1995

Overview

Editors:
  1. F. Harding

    1. Milk Marketing Board, Thames Ditton, Surrey, UK

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-xiii
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  2. World milk production

    • F. Harding
    Pages 1-2

  3. Milk production: Factors affecting milk composition

    • S. C. Nickerson
    Pages 3-24

  4. Mastitis and milk quality

    • R. Harmon
    Pages 25-39

  5. Hygienic quality

    • F. Harding
    Pages 40-59

  6. Adulteration of milk

    • F. Harding
    Pages 60-74

  7. Compositional quality

    • F. Harding
    Pages 75-96

  8. Milk from sheep and goats

    • F. Harding
    Pages 97-101

  9. The impact of raw milk quality on product quality

    • F. Harding
    Pages 102-111

  10. Processed milk

    • F. Harding
    Pages 112-132

  11. Contaminants

    • W. Heeschen, F. Harding
    Pages 133-150

  12. Nutritional aspects

    • F. Harding
    Pages 151-162

  13. Back Matter

    Pages 163-166
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Keywords

About this book

Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and milk and milk products are mentioned more than 50 times in the Bible. Milk and dairy products have become a major part of the human diet in many countries. It is not surprising therefore, that over many years considerable attention has been paid to improving the quality of milk. We have worked to improve the yield, the compositional quality and the hygienic quality, and have striven to minimise the level of contaminants which can find access to this, perhaps our most natural, unrefined and highly nutritious foodstuff. The chain of people involved in the milk industry extends from milk production-farmers, veterinarians and farm advisors-through transport to processing-quality controllers, manufacturers-and on to retailers, legislators, nutritionists, dairy educators and consumers. All will be interested in the quality parameters of milk which are reg­ ularly measured for commercial reasons, for trade, for legal requirements and for reasons of nutrition.

Editors and Affiliations

  • Milk Marketing Board, Thames Ditton, Surrey, UK

    F. Harding

Bibliographic Information

  • Book Title: Milk Quality

  • Editors: F. Harding

  • DOI: https://doi.org/10.1007/978-1-4615-2195-2

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1995

  • Hardcover ISBN: 978-0-7514-0354-1Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5920-3Published: 28 October 2012

  • eBook ISBN: 978-1-4615-2195-2Published: 14 December 2013

  • Edition Number: 1

  • Number of Pages: XIII, 166

  • Number of Illustrations: 13 b/w illustrations

  • Topics: Food Science

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