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    Handbook of Milk Production, Quality and  Nutrition

    Handbook of Milk Production, Quality and Nutrition by Rana, Tanmoy;

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    Hosszú leírás:

    Handbook of Milk Production, Quality and Nutrition emphasizes new applications to promote healthy milk production, processing, and product development in the milk industry, highlighting the role clean milk has in the prevention of health and disease. Sections cover the general aspects of milk production and its environmental impact on animal health, explain milk’s global nutritional appeal and its role as a source of both macro and micronutrients for human health, address issues of lactose intolerance and how this ailment is perceived globally, and discuss milk’s relevance on bone, ocular, and gut health.

    Finally, the book brings awareness to milk’s microbial pathogens, toxins, and heavy metals, and health concerns, while also updating on regulatory health and nutrition claims and recent legislative developments.

    Több

    Tartalomjegyzék:

    Section 1: General aspect of Milk Production
    1. General introduction of milking
    2. Impact of nutritional management, and environmental indices. of animal health
    3. Various procedures of milking
    4. Physico-chemical properties of milk
    5. Composition and nutritive value of milk and factors affecting composition of milk
    6. Impact of cow nutrition on sustainable milk production
    7. Impact of Heat stress on milk production
    8. Environmental indices on lactation
    9. Major milking efficiency, and frequent milk removal in relation to lactation
    10. Rumen microbiota in sustainable milk production
    11. Fatty acids and milk production
    12. Impact of Reproductive Management and Fertility ion Milk Production
    13. Udder health ,infection and its management
    14. Role of food nutrient profile to animals and its impact on milk production
    15. Mirobiological hazards in milk production, processing and products development
    16. Additive and nonadditive genetic effects on milk production
    17. Clinical mastitis and its management
    18. Sub clinical mastits and its management
    19. Management and technologies to alleviate stress in cows

    Section 2: IMPACT OF MILK ON HUMAN HEALTH
    20. Milk’: A global nutrition appeal
    21. Milk: Nutrition, Health benefits, and its consequences
    22. Impact of the environment on milk production and aspects of its constituents for human consumption
    23. Role of milk as a source of macronutrients for human health
    24. Role of milk as a source of micronutrients for human health
    25. Milk and its role in disease prevention, does it harm or help?
    26. Milk on bone, oral, and gut health
    27. Lactose intolerance, is this a global problem?
    28. Regulatory health and nutrition claim framework and recent legislative developments
    29. Microbial pathogens, toxins and heavy metals and its impact on consumer health
    30. Milk Protein allergy

    Section 3: MILKING, EQUIPMENT AND HAZARDS
    31. Milking premises, Equipment and Routine based Clean milk production
    32. Impact of sanitation on milk production
    33. Supplies of water during milking
    34. Organization set up and Impact of machine milking
    35. Various sources of contamination of milk
    36. Chemical residues in milk and its consequences
    37. Application of detergent and disinfectants

    Section 4: MILK PROCESSING
    38. Collection, chilling, standardization, pasteurization, UHT
    39. Milk treatment, homogenization, bactofugation
    40. Microbiological deterioration of milk and milk products
    41. Layout of milk processing plant and its management.
    42. Preparation of milk by products
    43. Characterization of Functional milk products
    44. Dried, dehydrated and fermented milk
    45. Common defects of milk products and their remedial measures
    46. Packaging, transportation, storage and distribution of milk and milk products
    47. Cleaning and sanitation in milk plant
    48. Organic milk products
    49. Good manufacturing practices and implementation of HACCP in milk plant
    50. Food safety standards for milk and milk products
    51. Dairy effluent management
    52. Biological hazards associated with milk and milk processing and its impacts on consumer health
    53. Impact of mastitis on the composition and quality of milk
    54. The milk production chain and critical stakeholders for added value products
    55. Quality control guidelines and assurance of raw and processed milk
    56. Milk quality standard evaluation methods -physical, chemical and biological parameters (milk testing and quality control)
    57. Innovative technologies to promote healthy milk production, processing, quality assurance for product development in milk industry
    58. One health approach in food (milk) safety

    Több