Handbook of Milk Production, Quality and Nutrition, emphasizes new applications to promote healthy milk production, processing and product development in the milk industry and highlights what role clean milk has in the prevention of health and disease. Divided into four sections beginning with the general aspects of milk production and the environmental impact on animal health, Nutritional Benefits of Milk: Consequences of Dairy Production and Processing, explains milk’s global nutritional appeal and its role as a source of both macro and micronutrients for human health. It addresses the issues of lactose intolerance and how this ailment is perceived globally, discusses milk’s relevance on bone, ocular and gut health and brings awareness to milk’s microbial pathogens, toxins and heavy metals and the impact on consumer health. The book also highlights regulatory health and nutrition claims and recent legislative developments.
Table of Contents
Section 1: General aspect of Milk Production1. 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
Authors
Tanmoy Rana West Bengal University of Animal and Fishery Sciences, Kolkata, India.Dr. Tanmoy Rana is currently an Assistant Professor in Veterinary Medicine, Ethics, and Jurisprudence at the Department of Veterinary Clinical Complex, West Bengal University of Animal and Fishery Sciences, West Bengal, India. He has published articles in international journals, authored book chapters for edited works, and has made contributions in biochemical and molecular pharmacology, toxicology, and veterinary medicine. He has been involved in multidisciplinary research and education to promote the scientific basis of veterinary science and molecular medicine. Dr. Rana is a member of the West Bengal Veterinary Council, India, the Indian Society for Veterinary Medicine (ISVM), and the Indian Science Congress Association. He is an Associate Fellow of West Bengal Academy of Science and Technology, India. He is also an Associate Editor and editorial board member of various highly regarded international journals.
