Böcker av Shivashraya Singh

Safety is a matter of concern for human. Unsafe food has posed considerable health problems from time immemorial and many food safety problems encountered today are not new. The governments all over the world are doing their best to improve the safety of food supply. This book is presented with a view to provide the students on the various importance of clean milk production, handling and processing to public health. The book gives in a nutshell the importance of adopting various practices for a holistic approach towards safe market milk and milk products. The description of spoilage and pathogenic organism will help the students to think in terms of investigating food contamination and thus their preventive and control measures. The experiments given in the laboratory manual are meant to train the students in the microbiological aspect and safety of food.

Dairy Technology is the industrial, non-farm phase of the tremendously large, dynamic and complex dairy industry. This phase represents a combination of science, engineering, business, and art as applied to all dairy and dairy-type foods and their industries. Dairy and dairy-type foods represent a major segment of the vast and varied food industry. This comprehensive book has been written encompassing entire gamuts of manufacture of dairy products, functional foods, utilization of dairy byproducts, cleaning and sanitization and quality assurance. The main objective of the book is to provide the latest information in a consolidated form at one point to meet the requirements of not only undergraduate and postgraduates students but also teachers and dairy professionals.