1Preface
735.2.3 Verocytotoxigenic Escherichia Coli
2Chapter
745.2.4 Enterotoxigenic Staphylococcus Aureus
31 Hygienic Milk Production on Farms
755.2.5 Listeria Monocytogenes
41.1 Introduction
765.2.6 Mycobacterium Bovis
51.2 Sources of Contamination of Bulk Tank Milk
775.2.7 Brucella abortus and Brucella melitensis
61.2.1 Background
785.2.8 Chemical Contaminants and Residues
71.2.2 Mastitis
795.2.9 Industrially Derived Contaminants
81.2.3 Environment
805.2.10 Biologically Derived Contaminants
91.2.4 Milking Equipment
815.2.11 Pesticides and Residues of Plant Health Agrichemicals
101.2.5 Microbial Growth During Milk Storage
825.2.12 Residues of Animal Remedies
111.3 Controlling Microbial Contamination of Bulk Tank Milk
835.3 Poorly Understood and Emerging Hazards
121.3.1 Good Farming Practice
845.3.1 Bovine Spongiform Encephalopathy (BSE)
131.3.2 Animal Health Management
855.3.2 Mycobacterium Avium Subsp. Paratuberculosis
141.3.3 Control of Feed
865.3.3 Enterobacter Sakazakii
151.3.4 Facility Hygiene
875.3.4 Antimicrobial Resistance
161.3.5 Milking Operations
885.4 Risk Management Strategies to Ensure Safety of Liquid Milk
171.3.6 Milking Machine Design and Operations
895.4.1 Pre-harvest Risk Management
181.3.7 Bulk Tank Design and Operations
905.4.2 Harvest Phase Risk Management
191.3.8 Identification of Effective Control Measures
915.4.3 Post-Harvest Risk Management
201.4 Future Developments in Handling of the Milk on the Farm
925.5 Exercises
211.4.1 Concentration of Milk
93Chapter
221.4.2 Heat Treatment of Milk
946 Heat Treatment of Milk
231.4.3 In/Online Monitoring of Bulk Tank Milk Quality
956.1 Milk Composition
241.5 Exercises
966.2 Reaction Kinetics
25Chapter
976.3 Principles of Heat Transfer
262 Properties and Constituents of Cow’s Milk
986.4 Thermization and Tyndallization
272.1 Milk Composition
996.5 Pasteurization
282.2 Milk Constituents
1006.5.1 Introduction and Principles
292.2.1 Lactose
1016.5.2 Methods of Pasteurization
302.2.2 Milk Salts
1026.5.3 Factors Affecting the Quality of Pasteurised Milk
312.2.3 Lipids
1036.6 Sterilization – Safety and Spoilage Considerations
322.2.4 Proteins
1046.7 In-Container Stabilisation
332.2.5 Whey Proteins
1056.8 UHT Processing
342.3 Heat-Induced Changes in Physico-Chemical Properties of Milk
1066.8.1 Introduction and Principles
352.3.1 pH
1076.8.2 Methods of UHT Processing
362.3.2 Buffering Capacity
1086.8.3 Factors Affecting the Quality of UHT Milk
372.3.3 Creaming
1096.9 High-temperature processing (extended shelf life)
382.4 Heat-Induced Changes in Processing Characteristics of Milk
1106.10 Reconstituted and Recombined Milk Products
392.4.1 Rennet-Induced Coagulation
1116.11 Exercises
402.4.2 Acid-Induced Coagulation
112Chapter
412.4.3 Heat-Induced Coagulation
1137 Hygiene Practices in Liquid Milk Dairies
422.5 Relationship Between the Quality of Raw Milk and That of Products
1147.1 Principal Hazards
432.6 Exercises
1157.1.1 Raw Milk
44Chapter
1167.1.2 Pasteurized Milk
453 Microbiology of Raw and Market Milk
1177.1.3 Sterilized Milk
463.1 Microflora of Raw Milk
1187.2 Hygienic Processing
473.1.1 Spoilage Organisms
1197.2.1 General
483.1.2 Microflora of Pasteurised Milk
1207.2.2 Building Construction
493.1.3 Pathogenic Organisms
1217.2.3 Zoning
503.2 Microflora of UHT Milk: 3.2.1 Sources of Contamination
1227.2.4 Processing Equipment
513.3 Measures to Reduce Bacterial Contamination of Raw and Market Milks
1237.2.5 Cleaning
523.3.1 Cleaning and Sanitation
1247.2.6 Packaging Materials
533.3.2 Cooling the Milk During Storage
1257.2.7 Processing Aids
543.3.3 Addition of Carbon Dioxide
1267.3 Monitoring and Control
553.3.4 Thermal Treatments
1277.3.1 In-Line Detection of Microorganisms
563.3.5 Non-Thermal Treatments
1287.3.2 Optimization of CIP Procedure
573.3.6 Multitarget Attack/Integrative Approaches
1297.4 Exercises
583.4 Exercises
130Chapter
59Chapter
1318 Packaging and Marketing
604 Quality Control
1328.1 History of Milk Packaging
614.1 Quality Control of Raw Milk
1338.2 Packaging Materials
624.2 Quality Control of Processed Milk
1348.2.1 Role of Packaging Materials
634.2.1 Methods of Analysis
1358.2.2 Selection Criteria for Packaging Materials
644.2.2 Mastitic Milk-Somatic Cell Count (SCC)
1368.3 Effect of Packaging Materials on Environment and Human Health
654.2.3 Testing for Residues Compounds
1378.4 Milk Marketing Channel
664.3 Exercises
1388.5 Marketing and Pricing of Milk Products
67Chapter
1398.6 Marketing Information System and Research
685 Safety of Raw Liquid Milks
1408.7 Exercises
695.1 The implication of Milk in Human Disease
141Appendix
705.2 Microbial Hazards in Milk
142Glossary
715.2.1 Salmonella Species
143Index
725.2.2 Campylobacter Species
