Table Of ContentWoodhead Publishing Series in Food Science,Technologya nd Nutrition:
Number 189
Improving the safety and
quality of milk
Volume 2: Improving quality in milk products
Edited by
Manse1 W. Griffiths
CRC Press
Boca Raton Boston New York Washington, DC
WOODHEAD
P U B L I S H I N G LIMITED
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Preface
Since I first started my career in dairy research at the now definct Hannah
Research Institute in 1974, the dairy industry worldwide has faced many
changes. With regard to food safety, it has witnessed the emergence of food-
borne pathogens not previously associated with dairy products, such as Listeria
monocytogenes and Escherichia coli 0157:H7 along with the introduction of
preventive food safety management systems (HACCP) to limit the impact of
these pathogens. This year has seen the publication of the sequence of the entire
cow genome, a feat that opens up innumerable possibilities. The use of this
information will allow us, for example, to improve production costs through
identification of traits related to feed conversion, to produce milk with specific
characteristics and to impact animal welfare by selection of animals with
increased disease resistance. These are just a few of the benefits the industry
may reap. With more research it is also becoming apparent that milk and milk
products are not the nutritional minefield that many would have us believe, in
fact dairy products possess bioactive components that show substantial promise
for health promotion.
It is the intent of this book to provide up-to-date coverage of several facets
related to the production and processing of safe, wholesome and nutritious dairy
products, not only from bovine milk but also from other domesticated ruminants.
The first volume includes chapters related to milk safety and quality and focuses
on the microbiological and chemical safety of raw milk and technologies for
analyzing and processing milk. In the second volume, nutritional, sensory and
sustainability issues are addressed as well as those associated with other milk-
producing mammals and specific milk products.
I would like to thank all the contributing authors for their hard work and
patience in waiting for edits. I would particularly like to acknowledge the
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xxii Preface
contribution of Dr Richard Robinson, who sadly died during the production of
this book. Dr Robinson was well known by all in the dairy industry for his
research and the many books he edited.
On a personal note I would like to thank my wife, Susan, for her
understanding and support, my two daughters, Megan and Bethan, and their
respective husbands, Darren and Eric, and my four grandchildren, Rhys, Emma,
Sophie and Evan, for keeping me young at heart.
I would also like to thank Dairy Farmers of Ontario for all the support they
have given me over the last 20 years.
To all the readers of this book, I hope you learn from it and that it makes you
realize that the proper production and processing of milk is complex and is
carried out by professional and dedicated farmers and processors.
0W oodhead Publishing Limited, 2010
Contents
Contributor contact details . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . .
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . . . . . . . . . . . . . . . . . xxi
, , ,
Part I Nutritional aspects of milk
1 The role of milk in the diet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
H.B ishop MacDonald, Nutrisphere, Canada
1.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . , . . , . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1.2 Milk consumption worldwide
1.3 Nutritional benefits of milk . .. .. . .. . . .. . .. .. . .. .. .. . .. .. . .. ..
1.4 Disadvantages of a low-dairy diet . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Sources of further information and advice . . . . . . . . . . . . . . . . . . .
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2 The health aspects of milk . . . . . . . . . . . . . . . . . . . . . . ... . . .. . . . . . . . .
M. de Vrese, M. Pfeuffer, N. Roos, K. Scholz-Ahrens and
J. Schrezenmeir, Max Rubner-Institut (MRI) - Federal Research
Institute of Nutrition and Food, Germany
2.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2.2 Bone and teeth health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2.3 Hypertension and overall cardiovascular disease (CVD) risk
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vi Contents
2.4 Protection from obesity ......................... . ...........
2.5 Effects of natural and added milk constituents. particularly
pro- and prebiotics. on gut health ............................
Sources of further information and advice ...................
References ...................................................
3 'Designer' milks: functional foods from milk ...................
.
M Boland. Riddet Institute. Massey University. New Zealand
3.1 Introduction: functional milk components ....................
3.2 Milks with manipulated functional properties: production
and application ...............................................
3.3 Conclusions and future trends ................................
Sources of further information and advice ...................
Acknowledgements ..........................................
References ............................ ... ... ...............
Part I1 Improving milk quality
4 Understanding and preventing consumer milk microbial
spoilage and chemical deterioration ........................ ....
M . Heyndrickx. S. Marchand. V. De Jonghe. K . Smet. K . Coudijzer
and J. De Block. Institute for Agricultural and Fisheries Research
(IL VO). Belgium
4.1 Introduction ..................................................
4.2 Spoilage of pasteurised and extended shelf-life (ESL) milk . .
4.3 Spoilage of ultra high temperature (UHT)a nd sterilised milk .
4.4 Future trends .................................................
Sources of W e r i nformation and advice ...................
References ............................ .. ....................
5 Effects of packaging on milk quality and safety ................
.
M Kontominas. University of Ioannina. Greece
..................................................
5.1 Introduction
5.2 Types of packaging materials and their applications .........
5.3 Factors related to packaging affecting milk shelf-life and
........................................................
safety
................................
5.4 Migration and flavor scalping
5.5 Environmental issues regarding packaging materials .........
Sources of further information and advice ...................
...................................................
References
.......................................
6 Sensory evaluation of milk
K . K Chapman. Cornell University. USA
6.1 Introduction: key issues in the sensory evaluation of milk ...
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6.2 Historical perspective ........................................
6.3 Principles of sensory evaluation .............................
6.4 Examples of evaluation methods. their application and
effectiveness .................... .. ..........................
6.5 Application of advanced statistical methods .................
Sources of fiuther information and advice ...................
...............................
References and further reading
7 Instrumental measurement of milk flavour and colour .........
K . Cadwallader. University of Illinois. USA
7.1 Introduction ..................................................
7.2 Flavour and colour of milk .................... ... .. .. ....
7.3 Flavour measurement .................................... . ..
7.4 Measurement of colour ..................... . ........ . .....
7.5 Future trends ........................ ... .. .. ...............
Sources of further information and advice ...................
References ....................... . ..........................
8 Analysing and improving the mineral content of milk .........
F . Gaucheron. INRA - Agrocampus Ouest. France
8.1 The minerals of milk ....................... .. .. .. ........
..........
8.2 Methods for analysing the mineral content in milk
8.3 Improving the mineral content in milk .......................
8.4 Conclusions ......................... .. .. ...................
References ...................................................
9 Improving the level of vitamins in milk .........................
B . Graulet. INRA. France
9.1 Introduction ..................................................
..................
9.2 Naturally occurring vitamins in cow's milk
9.3 Techniques to improve vitamin content of milk ..............
9.4 Conclusions ................................... ........ ..........
References ...................................................
10 Managing the environmental impact of the dairy industry:
the business case for sustainability ..............................
R . Pagan. N. Price and P . Prasad. The University of Queensland.
Australia
10.1 Environmental challenges facing the dairy industry ..........
10.2 The environmental impacts of dairy farming .................
..............
10.3 The environmental impacts of dairy processing
10.4 Conclusions .................... . ............................
References ..................... ... ........................
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viii Contents
Part I11 Improving particular milks and milk-based products
11 Improving organic milk .......................................... 283
R . Weller. Abeiystwyth. UK
11.1 Introduction .................................................. 283
11.2 The key factors affecting the quality of organic milk ........ 284
11.3 Management and husbandry techniques to improve the
quality of organic milk ....................................... 286
11.4 Future trends that may influence the quality of organic milk . 299
11.5 References ................................................... 300
12 Improving goat milk ............................................. 304
Y. Park. Fort Valley State University. USA
12.1 Introduction: key issues in improving goat milk ............. 304
12.2 Production of quality goat milk .............................. 305
12.3 Factors affecting quality of goat milk ........................ 316
12.4 Developments in processing techniques for goat milk ....... 323
12.5 Improving goat milk production ............................. 332
12.6 Sources of further information and advice ................... 338
12.7 References and further reading ............................... 339
13 Improving the quality and safety of sheep milk ................ 347
R . Bencini. The University of Western Australia. Australia and
A . Stanislao Atzori. A . Nudda. G. Battacone and G. Pulina. Universita
degli Studi di Sassari. Italy
13.1 Introduction: a historical perspective ......................... 347
13.2 Processing of sheep milk ..................................... 348
13.3 Factors affecting the quality of sheep milk .................. 349
13.4 Physiological factors affecting the quality of sheep milk .... 352
13.5 Management factors affecting the quality of sheep milk ..... 354
13.6 Improving sheep milk production ............................ 359
13.7 Management of milking ewes ................................ 374
13.8 Developments in processing techniques for sheep milk ...... 381
13.9 Sources of further information and advice ................... 382
13.10 References and hrther reading ............................... 382
14 Improving buffalo milk .......................................... 402
M . Guo. University of Vermont. USA and G. Hendricks. University
of Massachusetts. USA
14.1 Introduction .................................................. 403
14.2 Chemical composition ....................................... 404
14.3 Milk products ................................................ 406
14.4 Dairy management and milk production ..................... 408
14.5 Feeding management ........................................ 409
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Contents ix
14.6 Factors that influence the yield and composition of buffalo
milk ..........................................................
14.7 Factors to consider for improving milk production and
reproductive capacity of buffalo .............................
References ...................................................
15 Milk quality requirements for yoghurt-making .................
R . K . Robinson. formerly of The University of Reading. UK and
M . S . Y. Haddadin. University of Jordan. Jordan
..................................................
15.1 Introduction
...............................
15.2 Base milk for yoghurt-making
15.3 Establishing the conditions for coagulation ..................
...............
15.4 Formation and structure of yoghurt coagulum
...............................
15.5 Factors that affect coagulation
....................................
15 .6 Final steps in the process
.................................................
15.7 Future trends
...............................
References and Lather reading
...................
16 Milk quality requirements for cheesemaking
S. Skeie. Norwegian University of Life Sciences. Norway
....................... ... ......................
16.1 Introduction
16.2 Range of milks used in cheesemaking .......................
..........
16.3 Effects of milk on cheesemaking. yield and quality
16.4 Influence of milk preparation for its cheesemaking properties
.......................................
and for cheese quality
.................................................
16.5 Future trends
...................
Sources of further information and advice
...................................................
References
17 Trends in infant formulas: a dairy perspective .................
R . Floris. T. Lumbers. A . Alting and J. Kiers. NIZO food research B . V.,
The Netherlands
..................................................
17.1 Introduction
.................................................
17.2 Human milk
17.3 Humanization of infant food .................................
17.4 Towards optimized composition: analytical tools and models
.................................
17.5 Infant food and allergenicity
.....
17.6 Other beneficial properties of milk protein hydrolysates
17.7 Conclusions ..................................................
References ........................ ... .. ... ...............
18 Applications of milk components in products other than foods
J.-L. Audic and B . Chaufer. UniversitC de Rennes. France
..................................................
18.1 Introduction
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18.2 Non-food uses of major components of milk: a short
review ....................................................... 476
18.3 Conclusions .................................................. 483
References ................................................... 484
Index ...............................................................4 90
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