Cite: Swotantra Dangi,Chapter 35 - Various sources of milk contamination,Editor(s): Tanmoy Rana,Handbook of Milk Production, Quality and Nutrition,Academic Press,2025,Pages 427-435,ISBN 9780443248207,https://doi.org/10.1016/B978-0-443-24820-7.00052-3.(https://www.sciencedirect.com/science/article/pii/B9780443248207000523)
Abstract:
Milk in a natural state can be contaminated in numerous ways and in turn affects milk quality. Milk and their product contaminants are classified as infectious and noninfectious agents. Food-borne illnesses are generally infectious or toxic and caused by major infectious diseases such as bacteria, viruses, parasites, chemical substances that gain access into the body through contaminated food or water. Food safety and strict quality control measures are required to ensure nutritional quality and public health safety. Milk has a high food value containing essential nutrients for proper growth and maintenance of the human body. Due to its high nutritive value, global production and milk consumption have increased. The milk and by-products for export and safe human consumption need to pass the strictest quality standards. Apart from this, hazard analysis and critical control points examination to ensure the safety of milk and its products during the manufacturing process is must.
Keywords: Contamination; Developing country; Milk; Milk products; Public health.
