Dairy Technology & Safety

Dairy technology study involves processing, storage, packaging, distribution and transportation of dairy products by implying the science of bacteriology, nutrition and biochemistry. Milk and dairy product still raise concerns with regard to contamination with mycotoxins, most of which have a possible or confirmed carcinogenic status. Such concerns are more serious for certain cheeses because of their frequent contamination with high concentrations of mycotoxins from varied sources, including the milk used as a raw material and molds found as contaminants or purposely added for ripening. Different control measures are suggested to forestall the formation or to remove mycotoxins in dairy products once formed therein. However, these strategies either offer an insufficient degree of protection or are heavy to implement

  • Milk Components
  • Enzymes in dairy processing
  • Cheese technology
  • Dairy microorganisms: Growth and physiology
  • Human health implications of milk or farm product
  • Milk safety regulations

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