Improving the Safety and Quality of Milk: Volume 2, Improving Quality in Milk Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

522 Pages·2010·4.39 MB·English

by  M. Griffiths

Improving the safety and quality of milk
(cid:223)WoodheadPublishingLimited,2010
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(cid:223)WoodheadPublishingLimited,2010
WoodheadPublishingSeriesinFoodScience,TechnologyandNutrition:
Number189
Improving the safety and
quality of milk
Volume 2: Improving quality in milk products
Edited by
Mansel W. Griffiths
(cid:223)WoodheadPublishingLimited,2010
Published byWoodhead PublishingLimited, AbingtonHall, GrantaPark,
Great Abington,CambridgeCB21 6AH, UK
www.woodheadpublishing.com
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First published 2010,Woodhead Publishing Limitedand CRC PressLLC
(cid:223) Woodhead PublishingLimited, 2010
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(cid:223)WoodheadPublishingLimited,2010
Contents
Contributor contact details ............................................. xi
Woodhead Publishing Series in Food Science, Technology and
Nutrition ................................................................ xv
Preface ................................................................. xxi
Part I Nutritional aspects of milk
1 The role of milk in the diet ...................................... 3
H. Bishop MacDonald, Nutrisphere, Canada
1.1 Introduction .................................................. 3
1.2 Milk consumption worldwide ................................ 4
1.3 Nutritional benefits of milk .................................. 5
1.4 Disadvantages of a low-dairy diet ............................ 15
1.5 Sources of further information and advice ................... 19
1.6 References ................................................... 20
2 The health aspects of milk ....................................... 28
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 .................................................. 28
2.2 Bone and teeth health ........................................ 29
2.3 Hypertension and overall cardiovascular disease (CVD) risk 37
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vi Contents
2.4 Protection from obesity ...................................... 44
2.5 Effects of natural and added milk constituents, particularly
pro- and prebiotics, on gut health ............................ 50
2.6 Sources of further information and advice ................... 60
2.7 References ................................................... 61
3 ‘Designer’ milks: functional foods from milk ................... 74
M. Boland, Riddet Institute, Massey University, New Zealand
3.1 Introduction: functional milk components .................... 74
3.2 Milks with manipulated functional properties: production
and application ............................................... 81
3.3 Conclusions and future trends ................................ 88
3.4 Sources of further information and advice ................... 89
3.5 Acknowledgements .......................................... 89
3.6 References ................................................... 89
Part II Improving milk quality
4 Understanding and preventing consumer milk microbial
spoilage and chemical deterioration ............................. 97
M. Heyndrickx, S. Marchand, V. De Jonghe, K. Smet, K. Coudijzer
and J. De Block, Institute for Agricultural and Fisheries Research
(ILVO), Belgium
4.1 Introduction .................................................. 97
4.2 Spoilage of pasteurised and extended shelf-life (ESL) milk .. 99
4.3 Spoilageofultrahightemperature (UHT)andsterilised milk . 108
4.4 Future trends ................................................. 122
4.5 Sources of further information and advice ................... 122
4.6 References ................................................... 123
5 Effects of packaging on milk quality and safety ................ 136
M. Kontominas, University of Ioannina, Greece
5.1 Introduction .................................................. 136
5.2 Types of packaging materials and their applications ......... 137
5.3 Factors related to packaging affecting milk shelf-life and
safety ........................................................ 145
5.4 Migration and flavor scalping ................................ 149
5.5 Environmental issues regarding packaging materials ......... 151
5.6 Sources of further information and advice ................... 155
5.7 References ................................................... 155
6 Sensory evaluation of milk ....................................... 159
K. W. Chapman, Cornell University, USA
6.1 Introduction: key issues in the sensory evaluation of milk ... 159
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Contents vii
6.2 Historical perspective ........................................ 160
6.3 Principles of sensory evaluation ............................. 161
6.4 Examples of evaluation methods, their application and
effectiveness ................................................. 161
6.5 Application of advanced statistical methods ................. 172
6.6 Sources of further information and advice ................... 174
6.7 References and further reading ............................... 177
7 Instrumental measurement of milk flavour and colour ......... 181
K. Cadwallader, University of Illinois, USA
7.1 Introduction .................................................. 181
7.2 Flavour and colour of milk .................................. 182
7.3 Flavour measurement ........................................ 188
7.4 Measurement of colour ...................................... 197
7.5 Future trends ................................................. 198
7.6 Sources of further information and advice ................... 198
7.7 References ................................................... 198
8 Analysing and improving the mineral content of milk ......... 207
F. Gaucheron, INRA – Agrocampus Ouest, France
8.1 The minerals of milk ........................................ 207
8.2 Methods for analysing the mineral content in milk .......... 210
8.3 Improving the mineral content in milk ....................... 215
8.4 Conclusions .................................................. 221
8.5 References ................................................... 221
9 Improving the level of vitamins in milk ......................... 229
B. Graulet, INRA, France
9.1 Introduction .................................................. 229
9.2 Naturally occurring vitamins in cow’s milk .................. 231
9.3 Techniques to improve vitamin content of milk .............. 246
9.4 Conclusions .................................................. 247
9.5 References ................................................... 248
10 Managing the environmental impact of the dairy industry:
the business case for sustainability .............................. 252
R. Pagan, N. Price and P. Prasad, The University of Queensland,
Australia
10.1 Environmental challenges facing the dairy industry .......... 252
10.2 The environmental impacts of dairy farming ................. 253
10.3 The environmental impacts of dairy processing .............. 263
10.4 Conclusions .................................................. 276
10.5 References ................................................... 276
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viii Contents
Part III Improving particular milks and milk-based products
11 Improving organic milk .......................................... 283
R. Weller, Aberystwyth, 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 Futuretrendsthat may influence the quality oforganic 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 further 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 .......................................................... 410
14.7 Factors to consider for improving milk production and
reproductive capacity of buffalo ............................. 412
14.8 References ................................................... 414
15 Milk quality requirements for yoghurt-making ................. 417
R. K. Robinson, formerly of The University of Reading, UK and
M. S. Y. Haddadin, University of Jordan, Jordan
15.1 Introduction .................................................. 417
15.2 Base milk for yoghurt-making ............................... 419
15.3 Establishing the conditions for coagulation .................. 423
15.4 Formation and structure of yoghurt coagulum ............... 424
15.5 Factors that affect coagulation ............................... 426
15.6 Final steps in the process .................................... 428
15.7 Future trends ................................................. 429
15.8 References and further reading ............................... 430
16 Milk quality requirements for cheesemaking ................... 433
S. Skeie, Norwegian University of Life Sciences, Norway
16.1 Introduction .................................................. 433
16.2 Range of milks used in cheesemaking ....................... 434
16.3 Effects of milk on cheesemaking, yield and quality .......... 435
16.4 Influence of milk preparation for its cheesemaking properties
and for cheese quality ....................................... 442
16.5 Future trends ................................................. 446
16.6 Sources of further information and advice ................... 446
16.7 References ................................................... 447
17 Trends in infant formulas: a dairy perspective ................. 454
R.Floris,T.Lambers,A.AltingandJ.Kiers,NIZOfoodresearchB.V.,
The Netherlands
17.1 Introduction .................................................. 455
17.2 Human milk ................................................. 455
17.3 Humanization of infant food ................................. 459
17.4 Towards optimized composition: analytical tools and models 463
17.5 Infant food and allergenicity ................................. 463
17.6 Other beneficial properties of milk protein hydrolysates ..... 466
17.7 Conclusions .................................................. 469
17.8 References ................................................... 470
18 Applications of milk components in products other than foods 475
J.-L. Audic and B. Chaufer, Universite´ de Rennes, France
18.1 Introduction .................................................. 475
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