Author: Malcolm E. Castle
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 106

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Book Description

Author: Carl Oluf Jensen
Publisher:
ISBN:
Category : Dairy inspection
Languages : en
Pages : 288

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Book Description

Author: World Health Organization
Publisher:
ISBN:
Category : Food handling
Languages : en
Pages : 792

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Book Description

Author: F. M. Grant
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 24

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Book Description

Author: Wilhelm Ernst
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 310

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Book Description

Author: Edinburgh and East of Scotland College of Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages : 5

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Book Description

Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444301659
Category : Technology & Engineering
Languages : en
Pages : 344

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Book Description
The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

Author: Deng Pathot Yien
Publisher: LAP Lambert Academic Publishing
ISBN: 9783659644085
Category :
Languages : en
Pages : 92

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Book Description
This journal address the importance of practicing hygienic milk production at any level of production but importantly the farmer whose mostly consume milk and milk products under poor hygienic condition.Therefore, it is important to aware the farmers about risks associated with the consumption of various milk products. To produce food with a low number of microorganisms, it is necessary to assay not only the final product, but also the processing equipment's, packaging, and raw materials. Good hygienic practice is very important in the production of clean milk. the works is focusing on two main point; the hygienic milk production and mastitis in dairy cows.

Author: Foras Talúntais
Publisher:
ISBN:
Category :
Languages : en
Pages : 18

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Book Description

Author: F. Harding
Publisher: Springer
ISBN: 1461521955
Category : Technology & Engineering
Languages : en
Pages : 178

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Book Description
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.