"Milk Production, Processing and Marketing" ed. by Khalid Javed

This volume is dedicated to milk, considered as a complete diet for an infant and contains essential nutrients for the development of young mammals.

The substances in milk provide energy and antibodies that help protect against infection. Most farmers are paid for the quality and composition of their milk. Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation, and further processing. Milk is a highly perishable commodity because it is an excellent medium for the growth of microorganisms - particularly bacterial pathogens - that can cause spoilage as well as diseases in consumers. Milk processing allows the preservation of milk for days, weeks, or months and helps to reduce food-borne illness.


Contents
1.Current Standing and Future Challenges of Dairying in Pakistan: A Status Update
2.Reconnoitering Milk Constituents of Different Species, Probing and Soliciting Factors to Its Soundness
3.Composition and Properties of Camel Milk
4.In vitro Evaluation of the Phagocytosis Activity of Neutrophils and Characterization of Staphylococcus aureus Mastitis in Dairy Cows of Small Family Farms
5.Quality and Safety of Bovine Raw Milk: Present Challenges and Technological Solutions
6.Analysis of Additives in Milk Powders with SPE-HPLC or 2D-HPLC Method
7.Dulce de Leche—Chemistry and Processing Technology
8.Production, Processing, Commercialization and Analysis of Costumer Preferences of Sheep Cheese in Chile
9.Goat and Sheep Milk as Raw Material for Yogurt
10.Optimal Procedures to Valorize High-Quality Traditional Dairy Products