Handbook of Milk Production, Quality and Nutrition emphasizes new applications to promote healthy milk production, processing, and product development in the milk industry, highlighting the role clean milk has in the prevention of health and disease. Sections cover the general aspects of milk production and its environmental impact on animal health, explain milk’s global nutritional appeal and its role as a source of both macro and micronutrients for human health, address issues of lactose intolerance and how this ailment is perceived globally, and discuss milk’s relevance on bone, ocular, and gut health.
Finally, the book brings awareness to milk’s microbial pathogens, toxins, and heavy metals, and health concerns, while also updating on regulatory health and nutrition claims and recent legislative developments.
Section 1: General aspect of Milk Production 1. General introduction of milking 2. Impact of nutritional management, and environmental indices. of animal health 3. Various procedures of milking 4. Physico-chemical properties of milk 5. Composition and nutritive value of milk and factors affecting composition of milk 6. Impact of cow nutrition on sustainable milk production 7. Impact of Heat stress on milk production 8. Environmental indices on lactation 9. Major milking efficiency, and frequent milk removal in relation to lactation 10. Rumen microbiota in sustainable milk production 11. Fatty acids and milk production 12. Impact of Reproductive Management and Fertility ion Milk Production 13. Udder health ,infection and its management 14. Role of food nutrient profile to animals and its impact on milk production 15. Mirobiological hazards in milk production, processing and products development 16. Additive and nonadditive genetic effects on milk production 17. Clinical mastitis and its management 18. Sub clinical mastits and its management 19. Management and technologies to alleviate stress in cows Section 2: IMPACT OF MILK ON HUMAN HEALTH 20. Milk’: A global nutrition appeal 21. Milk: Nutrition, Health benefits, and its consequences 22. Impact of the environment on milk production and aspects of its constituents for human consumption 23. Role of milk as a source of macronutrients for human health 24. Role of milk as a source of micronutrients for human health 25. Milk and its role in disease prevention, does it harm or help? 26. Milk on bone, oral, and gut health 27. Lactose intolerance, is this a global problem? 28. Regulatory health and nutrition claim framework and recent legislative developments 29. Microbial pathogens, toxins and heavy metals and its impact on consumer health 30. Milk Protein allergy Section 3: MILKING, EQUIPMENT AND HAZARDS 31. Milking premises, Equipment and Routine based Clean milk production 32. Impact of sanitation on milk production 33. Supplies of water during milking 34. Organization set up and Impact of machine milking 35. Various sources of contamination of milk 36. Chemical residues in milk and its consequences 37. Application of detergent and disinfectants Section 4: MILK PROCESSING 38. Collection, chilling, standardization, pasteurization, UHT 39. Milk treatment, homogenization, bactofugation 40. Microbiological deterioration of milk and milk products 41. Layout of milk processing plant and its management. 42. Preparation of milk by products 43. Characterization of Functional milk products 44. Dried, dehydrated and fermented milk 45. Common defects of milk products and their remedial measures 46. Packaging, transportation, storage and distribution of milk and milk products 47. Cleaning and sanitation in milk plant 48. Organic milk products 49. Good manufacturing practices and implementation of HACCP in milk plant 50. Food safety standards for milk and milk products 51. Dairy effluent management 52. Biological hazards associated with milk and milk processing and its impacts on consumer health 53. Impact of mastitis on the composition and quality of milk 54. The milk production chain and critical stakeholders for added value products 55. Quality control guidelines and assurance of raw and processed milk 56. Milk quality standard evaluation methods –physical, chemical and biological parameters (milk testing and quality control) 57. Innovative technologies to promote healthy milk production, processing, quality assurance for product development in milk industry 58. One health approach in food (milk) safety
Dr. Tanmoy Rana is currently an Assistant Professor in Veterinary Medicine, Ethics, and Jurisprudence at the Department of Veterinary Clinical Complex, West Bengal University of Animal & Fishery Sciences, West Bengal, India. He has published articles in international journals, authored book chapters for edited works, and has made contributions in the fields of biochemical and molecular pharmacology, toxicology, and veterinary medicine. He has been involved in multidisciplinary research and education to promote the scientific basis of veterinary science and molecular medicine. Dr. Rana is a Member of the West Bengal Veterinary Council, India; the Indian Society for Veterinary Medicine (ISVM); and the Indian Science Congress Association. He is an Associate Fellow of the West Bengal Academy of Science and Technology, India. He is also an Associate Editor and Editorial Board Member of various highly regarded international journals.
