1Preface
604.4.1 Microbial Ecology
2Chapter - 1 Milk: Composition, Structure & Properties
614.4.2 Microorganisms present in Udder
31.1 introduction
624.4.3 Contamination During or After Milking
41.2 Principal Components of Milk
634.5 Safety Measurements are taken
51.3 Structural Elements
644.6 Summary of Chapter Four
61.4 Some Properties of Milk
654.7 Exercise
71.5 Variability
66Chapter - 5 Stages of Milk Processing
81.6 Changes
675.1 introduction
91.7 Summary of Chapter One
685.2 Heat Treatment
101.8 Exercise
695.2.1 Objectives of Heat Treatment
11Chapter - 2 Components of Milk
705.2.2 Physical and Chemical Changes Occur by Heating
122.1 Lactose
715.2.3 Heating Intensity
132.1.1 Characteristics
725.2.4 Methods of Heating
142.1.2 Nutritional Aspects
735.3 Centrifugation
152.1.3 Physiochemical Aspects
745.3.1 Cream Separation
162.2 Salts
755.3.2 Removal of Particles
172.2.1 Composition and Distribution among Phases
765.4 Homogenization
182.2.2 Properties of the Salt Solution
775.4.1 Objectives
192.2.3 Nutritional Aspects
785.4.2 Operation of a Homogenizer
202.2.4 Changes in Salts
795.4.3 Effects of Turbulence
212.2.5 Acidity
805.4.4 Colloidal Stability
222.2.6 Temperature Treatment
815.4.5 Creaming
232.2.7 Concentrating
825.5 Concentration Processes
242.2.8 Calcium Ion Activity
835.6 Drying
252.3 Lipids
845.7 Cooling and Freezing
262.3.1 Constituent Fatty Acids
855.8 Membrane Process
272.3.2 Fatty Acids Occurring
865.9 Lactic Fermentation
282.3.3 Fatty Acid Pattern
875.10 Fouling and Sanitizing
292.3.4 Synthesis
885.11 Packaging
302.3.5 The Fat in Milk Products
895.12 Summary of Chapter Five
312.3.6 Nutritional Aspects
905.13 Exercise
322.3.7 Crystallization
91Chapter - 6 Types of Products Produced by Milk
332.4 Proteins
926.1 introduction
342.4.1 Structure of Proteins
936.2 Liquid Milk for Consumption
352.4.2 Solubility
946.2.1 Pasteurized Milk
362.4.3 Reactivity
956.2.2 Sterilized Milk
372.4.4 Nutritional Aspects
966.2.3 Reconstituted Milk
382.5 Enzymes
976.2.4 Flavor
392.6 Other Components
986.2.5 Nutritional Value
402.7 Summary of Chapter Two
996.3 Cream Products
412.8 Exercise
1006.3.1 Sterilized Cream
42Chapter - 3 Colloidal Particles of Milk
1016.3.2 Whipping Cream
433.1 Basic Aspects
1026.3.3 Ice Cream
443.2 Fat Globules
1036.4 Butter
453.3 Casein Micelles
1046.5 Concentrated Milk
463.4 Summary of Chapter Three
1056.5.1 Evaporated Milk
473.5 Exercise
1066.5.2 Sweetened Condensed Milk
48Chapter - 4 Microbiology of Milk
1076.6 Milk Powder
494.1 introduction
1086.7 Protein Preparations
504.2 General Aspects
1096.8 Fermented Milk
514.2.1 Micro-Organisms
1106.8.1 Cultured Buttermilk
524.2.2 Bacteria
1116.8.2 Yogurt
534.2.3 Yeasts and Molds
1126.9 Cheese
544.2.4 Enumeration of Micro-Organisms
1136.10 Summary of Chapter Six
554.2.5 Milk as a Substrate of Microorganisms
1146.11 Exercise
564.3 Undesirable Microorganisms
115Appendix
574.3.1 Pathogenic Microorganisms
116Glossary
584.3.2 Spoilage Microorganisms
117Index
594.4 Sources of Contamination:
