Handbook of Milk Production, Quality and Nutrition

Handbook of Milk Production, Quality and Nutrition, emphasizes new applications to promote healthy milk production, processing and product development in the milk industry and highlights what role clean milk has in the prevention of health and disease. Divided into four sections beginning with the general aspects of milk production and the environmental impact on animal health, Nutritional Benefits of Milk: Consequences of Dairy Production and Processing, explains milk’s global nutritional appeal and its role as a source of both macro and micronutrients for human health. It addresses the issues of lactose intolerance and how this ailment is perceived globally, discusses milk’s relevance on bone, ocular and gut health and brings awareness to milk’s microbial pathogens, toxins and heavy metals and the impact on consumer health. The book also highlights regulatory health and nutrition claims and recent legislative developments.

• Discusses nutritional, physiochemical and functional aspects of milk from farm-to-table
• Highlights milk’s role in bone, oral and gut health
• Details safe and clean milk production, processing and quality management practices
• Identifies various milk adulterations and relevance to public health