Open access peer-reviewed Edited Volume

Milk Production, Processing and Marketing

Edited by Khalid Javed

University of Veterinary and Animal Sciences

Milk is considered as a complete diet for an infant and contains essential nutrients for the development of young mammals. The substances in milk provide energy and antibodies that help protect against infection. Most farmers are paid for the quality and composition of their milk. Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation, and further processing. Milk is a highly perishable commodity because it is an excellent medium for the growth of microorganisms - particularly bacterial pathogens - that can cause spoilage as well as diseases in consumers. Milk processing allows the preservation of milk for days, weeks, or months and helps to reduce food-borne illness.

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Milk Production, Processing and MarketingEdited by Khalid Javed

Published: July 17th 2019

DOI: 10.5772/intechopen.73442

ISBN: 978-1-78985-730-6

Print ISBN: 978-1-78985-729-0

eBook (PDF) ISBN: 978-1-78985-919-5

Copyright year: 2019

Books open for chapter submissions

8866 Total Chapter Downloads

6 Crossref Citations

1 Web of Science Citations

10 Dimensions Citations


Open access peer-reviewed

1. Current Standing and Future Challenges of Dairying in Pakistan: A Status Update

By Muhammad Naeem Tahir, Roshan Riaz, Muhammad Bilal and Hafiz Muhammad Nouman


Open access peer-reviewed

2. Reconnoitering Milk Constituents of Different Species, Probing and Soliciting Factors to Its Soundness

By Amjad Aqib, Muhammad Ijaz, Aftab Anjum, Muhammad Kulyar, Muhammad Shoaib and Shahid Farooqi


Open access peer-reviewed

3. Composition and Properties of Camel Milk

By Rita Rahmeh, Husam Alomirah, Abrar Akbar and Jiwan Sidhu


Open access peer-reviewed

4. In vitro Evaluation of the Phagocytosis Activity of Neutrophils and Characterization of Staphylococcus aureus Mastitis in Dairy Cows of Small Family Farms

By Valente Velazquez-Ordoñez, Nancy Montoya-Garcia, Ana María García-Gama, Gerardo Mancera Cuadros, Esvieta Tenorio-Borroto, Benjamín Valladares-Carranza, Carlos Bedolla-Cedeño, Patricia Cervantes-Acosta, Antonio Hernandez-Beltrán, Jorge Acosta-Dibarrat and Beatriz Silvana Carro-Techera


Open access peer-reviewed

5. Quality and Safety of Bovine Raw Milk: Present Challenges and Technological Solutions

By Patricia Munsch-Alatossava and Tapani Alatossava


Open access peer-reviewed

6. Analysis of Additives in Milk Powders with SPE-HPLC or 2D-HPLC Method

By Xiaofang Hou, Jing Ma, Liang Chen, Xiaoshuang He and Sicen Wang


Open access peer-reviewed

7. Dulce de Leche—Chemistry and Processing Technology

By Rodrigo Stephani, Júlia Francisquini, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho and Luiz Fernando Cappa de Oliveira


Open access peer-reviewed

8. Production, Processing, Commercialization and Analysis of Costumer Preferences of Sheep Cheese in Chile

By María C. Barrón Rivas, Carlos Palacios Riocerezo, Ignacio A. Dominguez Vara, Manuel Gonzalez Ronquillo and Sergio Radic Schilling


Open access peer-reviewed

9. Goat and Sheep Milk as Raw Material for Yogurt

By António Monteiro, Soraia Loureiro, Susana Matos and Paula Correia


Open access peer-reviewed

10. Optimal Procedures to Valorize High-Quality Traditional Dairy Products

By Catia Pasta, Rosario Petriglieri and Margherita Caccamo


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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