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Fluid Milk Processing and Packaging $ 1.49Add to cart
The quality of stored pasteurized milk is equally affected by the surviving micro-flora, and by storage conditions like temperature, oxygen, and light; this topic milk quality and testing of fluid milk, milk reception and processing steps, factors limiting pasteurized milk shelf-life, production of cream, vitamin fortification, extended shelf-life (ESL) milk, specialty milk beverages, modern dairy processing and key Considerations for the future, dairy processing plant design and construction as well as modern milk packaging.
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Introduction to Microbial Standards for Raw and Pasteurized Milk $ 1.49Add to cart
This topic discusses the importance of milk quality parameters, sources of micro-organisms in milk, methods of microbial examination of milk, antibiotics in milk, microorganisms, and health hazards in milk, factors affecting the microbiological quality of pasteurized milk, actors that potentially contribute to the safety of milk and dairy products and strategies to maintaining milk quality.
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Milk Heat Treatments & Pasteurization $ 1.49Add to cart
This topic takes the reader through the rationale of milk pasteurization, the history of pasteurization, the pasteurization process, basic principles of pasteurization, pasteurization conditions, and benchmarks, and the effects of heat treatment on milk nutrients.
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Raw Milk and Quality-Based Milk Payment System $ 1.49Add to cart
This topic discusses the measures of milk quality, milk quality properties, microbiological analysis of milk, strategies to maintain milk quality, importance of raw milk quality on processed dairy products and quality-based milk payment system.
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Understanding the Nutritional Profile and Components in Milk $ 1.49Add to cart
This topic explains major milk sources, types of consumer milk, milk-derived products, milk nutrients profile, the chemistry of cow’s milk, biological proteins, hormones and enzymes, dairy milk consumption, and human health perspectives as well as emerging plant-based milk.
