Shelf life, safety, taste, and health are among the topics that are tackled from both processing and formulation angles in the two volumes.
Production and processing
The first book in the two part series is entitled Improving the safety and quality of milk – Volume 1: Milk production and processing.
The four part volume addresses the key requirements for milk quality and safety during the production process.
Topics covered include milk contaminants, the impact of milk production on the farm, and milk biochemistry and raw milk microbiology from the point of view of a processor.
The final part of the book reviews the latest technologies relevant to issues like product safety and quality. Novel non-thermal processing methods are among the subjects covered.
Formulation advances
The second volume in the series moves beyond processing and into the ingredients used in dairy products.
Improving the safety and quality of milk – Volume 2: Improving quality in milk products covers the sensory and nutritional quality of milk and other milk-based products.
The book opens with an examination of the health aspects of milk, looking into its role in the diet and functional foods.
It then goes on to explore quality issues including milk microbial spoilage, factors affecting milk vitamin and mineral content and the impact of packaging on quality.
The final part of the book focuses on improving particular products such as organic milk, goat milk and sheep milk.
Both volumes of the new series are edited by Mansel Griffiths, who is professor of food science at the University of Guelph, Canada and director of the Canadian Research Institute for Food Safety. They are published by Woodhead Publishing, a specialist publisher of food science, technology, and nutrition books.