000			02171nam a2200229Ia 4500
999			_c667 _d667
001			0002512
003			OSt
005			20190315163424.0
008			170602s9999 xx 000 0 und d
020			_a9789351117940
028			_q2016 _bRBSA, Jaipur
040			_bEnglish _aBSDU _cBSDU
082			_a637.127 _bCHO
100			_aChoda, Pradeep Kumar
245		0	_aMilk Testing : A Laboratory Control of Milk
260			_bRandom Publications _a New Delhi _c2016
300			_a277
500			_aTesting can be done at the laboratory of the milk processing plants, at labs of the veterinarian service or private testing labs. To test the milk for hygienic quality more elaborated, time-consuming test should be performed. Actually, for purpose of complete quality control all milk should be tested everyday. because it is not possible to preserve samples to be used for bacteriological examination. since daily testing is uneconomic, random samples can be taken at irregular intervals. Dairy foods and ingredients in general and fermented milk products in particular are well recognized for their nutritional and therapeutic attributes and as functional foods . The market of functional foods, in particular fermented milk proeducts, is expected to triple in next five years world over because fermented milks possess many advantages like easy production, better keeping quality and nutritive value, easier digestibility, pleasing flavour and taste as well as strong therapeutic potentials. In this book the author has endeavoured to include all the necessary information for the routine control of milk (raw, pasteurized and sterilized) and also (hopefully) of cream.
504			_aContents: 1.Quality Control of Pasteurised Milk 2.Cause of Taste Defects in Milk 3.The Milk Taste Test and Microogranism 4. Milk Testing and Alcohol Test 5. Processing Techniques of Milk and Milk Products 6. Drink of Milk Product Items 7. Components of Milk Food 8. Pasteurisation of Milk 9. Animal's Waste Management in Dairy Farms 10. Pasture Use in organic Milk Production 4.Milk Testing and Alcohol Test 5.Processing Techni
650			_aAgriculture
942			_2ddc _cBK