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OverviewMilk safety and quality assurance has become an area of priority and necessity for consumers, retailers, manufacturers and regulators. Changing global patterns of food production, international trade and public expectations for health protection have created a huge demand for food safety. Globally, the incidence of food borne diseases is increasing and international food trade is getting disrupted by frequent disputes over food safety and quality requirements. The components of milk and its physical and chemical properties provide a favorable milieu for the growth and multiplication of microorganisms, thus causing milk spoilage and transmission of disease in Humans. Hence, it is necessary to study the sources of microbial contamination during collection of raw milk, processing pasteurized milk, knowing the effect of pasteurization and predicting the shelf life and sensory attributes of refrigerated pasteurized milk and the quality of market milk sold in retail outlets. The analysis used in the study should help to shed some light on the concept of hygienic production of milk. This may be especially useful to professionals in the fields food safety and quality management. Full Product DetailsAuthor: Asha Karthikeyan , Asha KarthikeyanPublisher: LAP Lambert Academic Publishing Imprint: LAP Lambert Academic Publishing Dimensions: Width: 15.20cm , Height: 0.50cm , Length: 22.90cm Weight: 0.141kg ISBN: 9783843350921ISBN 10: 3843350922 Pages: 88 Publication Date: 12 September 2010 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: Out of print, replaced by POD We will order this item for you from a manufatured on demand supplier. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |