Milk and dairy products are a major part of the human diet in many
countries. It is not surprising therefore that considerable attention is
paid to obtaining the best possible quality of milk by improving the
yield, compositional quality and hygienic quality, and minimizing the
level of contaminants at all stages of milk production. This book
provides easily understood background knowledge of milk quality
problems. It identifies the quality parameters of significance, and
explains what they are, why they are important and how they are
measured. Practical help is given for the sampling and testing of milk.
Most important of all, the value of good quality milk and how it can be
produced and maintained are stressed. This volume is essential reading
for dairy scientists and technologists, particularly microbiologists,
food processors, quality control personnel, nutritionists and regulatory
officials. It will also be an invaluable source of reference for
practitioners and researchers in dairy farming and veterinary science.