Milk Processing and Quality Management

Abstract

Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The Publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the Publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought.

Contaminants in the cow's milk we consume? Pasteurization and other technologies in the elimination of contaminants

“…The risk of biological contamination of cow's milk derives mainly from cattle milking due to the exposure of udders to the environment, equipment, storage, dirty pipes, and others. 10 Chemical contamination of cow's milk comes from several sources: application of agrochemicals, 11 use of legal or illegal veterinary products, 12 feed and forages contaminated with natural toxins, 13 or through the improper use of chemicals during milk production, processing and packaging stages. 14 Figure 1 shows the direct and indirect pathways for contaminants entry into bovine milk.…”

Sensores y biosensores electroquímicos: nuevos horizontes y desafíos en su integración en sistemas multisensores para su aplicación en la industria alimentaria

“…Además, hay que tener en cuenta la existencia de una gran variabilidad en los productos lácteos (deshidratados, líquidos, ricos en grasas, congelados, fermentados o coagulados entre otros), sin embargo, todos tienen algo en común, deben ser nutritivos y económicos. Por este motivo, resulta imprescindible el desarrollo de dispositivos capaces de solventar de forma precisa, rápida y económica las necesidades del sector [195][196][197][198].…”

“…Por tanto, el contenido en lactosa, es un indicador básico en controles rutinarios. Además es una fuente de problemas en las personas con intolerancias alimentarias [198]. La determinación de lactosa por vía enzimática se puede llevar a cabo siguiendo diferentes estrategias.…”