Description
I B P S S Physicochemical and Microbiological Analysis of Milk and Milk Products by Bhujendra Soni Anuradha Yadav A K Chaturvedani
This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk and milk products and the common as well as advanced techniques used to detect such adulteration. Further, the book examines food laws, guidelines and regulations laid down by FSSAI, CODEX, ISO, IDF and USFDA, and addresses the functioning of a number of international and national organizations, including the WTO, Codex Alimentarius Commission, and BIS., the book also provides information on other topics that indirectly contribute to the quality of milk and milk products, like the calibration of milk testing equipment, quality of water used in milk processing and the standardization of various chemicals used for testing. The Indian Dairy Industry has made rapid progress since Independence. A large number of modern milk plants and product factories have since been established. These organized dairies have been successfully engaged in the routine commercial production of pasteurized milk and various western and Indian dairy products. Most of the supervisory and technical personnel in these dairies have had their dairy education in this country, although a few have been trained abroad as well. The author is interested in sharing his knowledge of chemical and microbiological analysis of milk & milk products with many such persons i.e. consumers, producers, graduate and post-graduate students of food technology, microbiology, dairy technology, doctors, and research scholars in the interest of our business and for the safety of our consumers. It is essential to make awareness regarding food safety standards. The term 'quality' covers physical, chemical, microbiological and safety aspects of a product. A poor-quality food product will have poor market value, short shelf life and could also be a health hazard to consumers. In order to safeguard the existing market and expand the business of the co-operative dairy sector, it is essential to produce superior quality products that are safe for consumers. In order to fulfill the information appropriate to producers, consumers and milk processers, the book has been prepared. I hope the reader, besides basic concepts, will also gain an overview of the current status of many diverse and interesting aspects of physico-chemical and microbiological analysis of milk and milk products.