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Milk Quality

Authors: Harding, F.

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eBook 58,84 €
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  • ISBN 978-1-4615-2195-2
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Softcover 72,79 €
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About this book

Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and milk and milk products are mentioned more than 50 times in the Bible. Milk and dairy products have become a major part of the human diet in many countries. It is not surprising therefore, that over many years considerable attention has been paid to improving the quality of milk. We have worked to improve the yield, the compositional quality and the hygienic quality, and have striven to minimise the level of contaminants which can find access to this, perhaps our most natural, unrefined and highly nutritious foodstuff. The chain of people involved in the milk industry extends from milk production-farmers, veterinarians and farm advisors-through transport to processing-quality controllers, manufacturers-and on to retailers, legislators, nutritionists, dairy educators and consumers. All will be interested in the quality parameters of milk which are reg­ ularly measured for commercial reasons, for trade, for legal requirements and for reasons of nutrition.

Table of contents (11 chapters)

Table of contents (11 chapters)

Buy this book

eBook 58,84 €
price for Spain (gross)
  • ISBN 978-1-4615-2195-2
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover 72,79 €
price for Spain (gross)
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Bibliographic Information

Bibliographic Information
Book Title
Milk Quality
Authors
Copyright
1995
Publisher
Springer US
Copyright Holder
Springer Science+Business Media Dordrecht
eBook ISBN
978-1-4615-2195-2
DOI
10.1007/978-1-4615-2195-2
Softcover ISBN
978-1-4613-5920-3
Edition Number
1
Number of Pages
XIII, 166
Number of Illustrations
13 b/w illustrations
Topics