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Abstract

The factors related to milk quality and treatment that need to be fulfilled for cheesemaking are discussed in this chapter. The range of milks used in cheesemaking is presented. Moreover, the effects of microbial and chemical composition, lactation, animal diet and seasonal variation on the...

Author(s)
Skeie, S.
Publisher
Woodhead Publishing Ltd, Cambridge, UK
Citation
Improving the safety and quality of milk. Volume 2: Improving quality in milk products, 2010, pp 433-453
Abstract

This chapter covers the microbial spoilage and food safety concerns of the main milk and dairy products used as ingredients. Focus is given on the pathogenic microorganisms associated with milk and dairy products. The treatments employed to prevent spoilage and contamination of milk and dairy...

Author(s)
Rowe, M.; Donaghy, J.
Publisher
Wiley-Blackwell, Oxford, UK
Citation
Dairy ingredients for food processing, 2011, pp 59-101
AbstractFull Text

Author(s)
Noordhuizen, J. P.
Publisher
World Association for Buiatrics, Paris, France
Citation
24th World Buiatrics Congress, Nice, France, 15-19 October, 2006, 2006, pp 472-483
Abstract

Mastitis is one of the most frequent problems in contemporary dairy production. The primary objective of these investigations was to determine the incidence and species of bacteria in cows milk samples from 4 farms, which yielded a positive reaction to the California mastitis (CM) test. Milk...

Author(s)
Radanovic, O.; Jovicic, D.; Zutic, J.; Prodanovic, R.; Zutic, M.
Publisher
Bulgarian National Multidisciplinary Scientific Network of the Professional Society for Research Work, Lozenec, Bulgaria
Citation
Research people and actual tasks on multidisciplinary sciences. Proceedings of the Third International Conference, Volume 1, Lozenec, Bulgaria, 8-10 June, 2011, 2011, pp 222-226

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