Improving the Safety and Quality of Milk: Improving Quality in Milk Products

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow's milk and addresses quality imporvement of a range of other milk products.

The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part II reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in Part III look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered.

With their distinguished editor and international team of contributors, the two volumes of Improving the safety and quality of milk will be essential reference works for researchers and those in industry responsible for milk safety and quality.

Mansel Griffiths is Professor of Food Science at the University of Guelph, Canada, and Director of the Canadian Research Institute for Food Safety. He is well known for his work on the microbiological safety of food.