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Dairy safety & quality collection

Code: 91696
This is the Dairy safety & quality collection. This collection includes 11 chapters that review advances in understanding and preventing pathogenic, contaminant and other human health hazards in dairy cattle production.

To download the list of chapters in this collection click here
A selection of chapters in this collection:
Chemical contaminants in milk: Bernadette O’Brien and Kieran Jordan , Teagasc, Ireland
Managing sustainable food safety on dairy farms: Réjean Bouchard, VIDO-InterVac/University of Saskatchewan, Canada; Helen Dornom, Dairy Australia, Australia; Anne-Charlotte Dockès, Institut de l’Élevage, France; Nicole Sillett, Dairy Farmers of Canada, Canada; and Jamie Jonker, National Milk Producers Federation, USA
Mastitis, milk quality and yield: P. Moroni, Cornell University, USA and University of Milano, Italy; F. Welcome, Cornell University, USA; and M. F. Addis, Porto Conte Ricerche, Italy
Understanding and preventing spoilage of cow’s milk: G. LaPointe, University of Guelph, Canada
Bioactive components in cow’s milk: Young W. Park. Fort Valley State University, USA
Minimising the development of antimicrobial resistance on dairy farms: appropriate use of antibiotics for the treatment of mastitis: Pamela L. Ruegg, University of Wisconsin-Madison, USA
Sensory evaluation of cow’s milk: Stephanie Clark, Iowa State University, USA
Ingredients from milk for use in food and non-food products: from commodity to value-added ingredients: Thom Huppertz and Inge Gazi, NIZO food research, The Netherlands
Proteins of milk: Shane V. Crowley, James A. O ’ Mahony and Patrick F. Fox, University College Cork, Ireland
Detecting pathogens in milk on dairy farms: key issues for developing countries: Delia Grace, Silvia Alonso, Johanna Lindahl, Sara Ahlberg and Ram Pratim Deka, International Livestock Research Institute (ILRI), Kenya
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