Goat milk contains an abundance of different macro and micro-nutrients. Compared with
other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants …

The most recent scientific evidence supports the consumption of cow's milk and dairy
products as part of a balanced diet. However, these days, the public and practicing …

This book covers application of food microbiology principles into food preservation and
processing. Main aspects of the food preservation techniques, alternative food preservation …

Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through
the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination …

Demand for ultra‐high‐temperature (UHT) milk and milk protein‐based beverages is
growing. UHT milk is microbiologically stable. However, on storage, a number of chemical …

Elevation and fluctuation in storage temperature of UHT milk can result in chemical reactions
that may affect quality; hence understanding changes related to shelf-life conditions is of …

The negative effects of proteases produced by psychrotrophic bacteria on dairy products,
especially ultra‐high‐temperature (UHT) milk, are drawing increasing attention worldwide …

Background Milk fat is one of the complex fat and most sensitive biochemical compounds
towards auto-oxidation. To enhance the shelf life, milk is subjected to Ultra-high …

Milk can be considered one of the primary sources of nutrients for the mammalian neonate.
Therefore, milk and milk-based products, such as infant formula, whey protein isolate …

Adequate heat treatment of raw milk is required to guarantee microbiological safety, but
there is a huge variation in the heat load of different categories of heat-treated milk due to …