Improving the Safety and Quality of Milk, Volume 2 - Improving Quality in Milk Products PDF
Preview Improving the Safety and Quality of Milk, Volume 2 - Improving Quality in Milk Products
Woodhead 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 Oxford Cambridge New Delhi 0W oodhead Publishing Limited, 2010 Published by Woodhead Publishing Limited, Abington Hall, Granta Park, Great Abington, Cambridge CB21 6AH, UK www.woodheadpublishing.com Woodhead Publishing India Private Limited, (3-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi - 110002, India www.woodheadpublishingindia.com Published in North America by CRC Press LLC, 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, USA First published 2010, Woodhead Publishing Limited and CRC Press LLC 0 Woodhead Publishing Limited, 2010 The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. 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Typeset by Godiva Publishing Services Limited, Coventry, West Midlands, UK Printed by TJ International Limited, Padstow, Cornwall, UK 0W oodhead Publishing Limited, 2010 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 0W oodhead Publishing Limited, 2010 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 O Woodhead Publishing Limited, 2010 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 ... O Woodhead Publishing Limited.2 010 Contents 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 ..................... ... ........................ 0 Woodhead Publishing Limited. 2010 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 0W oodhead Publishing Limited. 2010 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 O Woodhead Publishing Limited.2 010 x Contents 18.2 Non-food uses of major components of milk: a short review ....................................................... 476 18.3 Conclusions .................................................. 483 References ................................................... 484 Index ...............................................................4 90 0 Woodhead Publishing Limited. 2010
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