文档介绍：Improving the safety and quality of milk
ß Woodhead Publishing Limited, 2010
Related titles:
Dairy processing: improving quality
(ISBN 978-1-85573-676-4)
With its distinguished international team of contributors, Dairy processing summarises
key developments in the field and how they enhance dairy product safety and quality.
The first part of the book discusses raw position, production and quality. Part
II reviews developments in processing from hygiene and P systems to
automation, high-pressure processing and modified atmosphere packaging. The final
part considers developments for particular products such as fermented dairy products
and cheeses.
Dairy-derived ingredients: food and nutraceutical uses
(ISBN 978-1-84569-465-4)
Advances in technologies for the extraction and modification of valuable milk
components have opened up new opportunities for the food and nutraceutical
industries. New applications for dairy ingredients are also being found. Dairy-derived
ingredients reviews the latest developments in these dynamic areas. The first part
covers modern approaches to the separation of ponents and manufacture of
dairy ingredients. The second part focuses on the biological functionality of dairy
components and their nutraceutical applications. The final part of the book addresses
the technological functionality of ponents and their applications in food and
non-food products.
Foodborne pathogens: hazards, risk analysis and control Second edition
(ISBN 978-1-84569-362-6)
Effective control of pathogens continues to be of great importance to the food
industry. The first edition of Foodborne pathogens quickly established itself as an
essential guide for all those involved in the management of microbiological hazards at
any stage in the food production chain. This major new edition strengthens that
reputation, with extensively revised and expanded coverage, including more than ten
new chapters. Part I focuses on risk assessment and management