Handbook of Quality Control of Dairy and Meat Products

Contents: Preface. 1. Sanitary collection of milk samples and rapid quality evaluation tests. 2. Grading of milk by dye reduction tests. 3. Evaluation of adequacy of pasteurization of milk. 4. Microbiological examination of raw and pasteurized milk. 5. Microbiological examination of milk products. 6. Detection of adulterants in milk. 7. Detection of preservatives in milk. 8. Isolation and identification of organisms of public health significance from milk and milk products. 9. Detection of anti microbial residues and toxic chemicals in foods. 10. Evaluation of dairy plant sanitation. 11. Ante mortem inspection of food animals in abattoir. 12. Components of a modern abattoir. 13. Procedure of slaughter and dressing. 14. Post mortem inspection of animals in abattoir. 15. Sampling of meat and meat products. 16. Examination of physical quality of meat. 17. Sensory evaluation of fish quality. 18. Hygienic quality assessment of meat and meat products. 19. Examination of meat and meat products for pathogenic bacteria. 20. Identification and differentiation of meat species. 21. Inspection of abattoirs meat processing plants marketing centers and food service establishments. Index.
 
With the consumers becoming more and more demanding on food quality and safety the food industry has to build up its capacity to meet the national and international regulatory requirements. The quality of food has to be continuously monitored and improved not for the consumers safety alone but also to face the tough competition in global trade. As rigorous inspection of food samples and food establishments by the regulatory agencies is indispensable it is essential that food inspectors and quality control analysts are competent and skilled in order to maintain the credibility of the regulatory system. This handbook systematically elaborates the techniques of inspection and analysis of dairy and meat products. The regulatory guidelines given in the handbook make it a handy tool for unwavering judgement of the product quality. The handbook is a unique resource for the students and teachers of food hygiene food safety and quality control in a wide range of institutions including veterinary colleges medical colleges dairy institutes meat processing institutes food science and technology institutes hotel management and catering institutes food science and technology institutes hotel management and catering institutes home science colleges public health departments and food quality control laboratories. (jacket)