Milk is a vital ingredient of the dairy industry and is primarily manufactured for human consumption. Due to its substantial nutritional content, milk has a very high nutritional value. Anywhere in the world, including Bangladesh, people consume a variety of dairy products, including butter, cheese, milk powder, dahi, cream, ghee, ice cream, sweets, etc. Different types of microbial development are greatly aided by milk's high nutritional value. Consuming milk and dairy products can result in foodborne infections, according to a recent experiment. Serious foodborne infections are carried on by the numerous microorganisms found in dairy products. Milk and dairy products can be contaminated in a variety of ways. In order to affirm the standards of milk and dairy products, good cleanliness and manufacturing methods in the dairy business are crucial. Strict hygienic measures and precautions must be taken to eliminate the risk of microbial foodborne diseases and to obtain high-quality dairy products. In both rural and urban dairy sectors, hygienic collection, processing, shipping, and marketing are essential. It is important to employ good hygiene practices (GHP), good manufacturing practices (GMP), and hazards analysis and critical control points (HACCP) in the dairy sectors to lower the degree of microbial contamination because food safety is a growing global public health concern. This review will assist researchers, milk and milk producers, businesses, industrialists, and students in learning how to produce safe, hygienic, and high-quality dairy products.
| Published in | Advances (Volume 3, Issue 3) |
| DOI | 10.11648/j.advances.20220303.18 |
| Page(s) | 95-103 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Milk, Dairy Products, Dairy Industry, Hygienic Production, Human Health, Food Safety
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APA Style
Kazi Al-Noman, Masud Parvej, Abdur Rahman, Mohammad Salauddin, Mukthar Mia, et al. (2022). Public Health and Hygienic Aspects of Milk and Dairy Products: A Review. Advances, 3(3), 95-103. https://doi.org/10.11648/j.advances.20220303.18
ACS Style
Kazi Al-Noman; Masud Parvej; Abdur Rahman; Mohammad Salauddin; Mukthar Mia, et al. Public Health and Hygienic Aspects of Milk and Dairy Products: A Review. Advances. 2022, 3(3), 95-103. doi: 10.11648/j.advances.20220303.18
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Download@article{10.11648/j.advances.20220303.18,
author = {Kazi Al-Noman and Masud Parvej and Abdur Rahman and Mohammad Salauddin and Mukthar Mia and Ahm Musleh Uddin and Farah Zereen},
title = {Public Health and Hygienic Aspects of Milk and Dairy Products: A Review},
journal = {Advances},
volume = {3},
number = {3},
pages = {95-103},
doi = {10.11648/j.advances.20220303.18},
url = {https://doi.org/10.11648/j.advances.20220303.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.advances.20220303.18},
abstract = {Milk is a vital ingredient of the dairy industry and is primarily manufactured for human consumption. Due to its substantial nutritional content, milk has a very high nutritional value. Anywhere in the world, including Bangladesh, people consume a variety of dairy products, including butter, cheese, milk powder, dahi, cream, ghee, ice cream, sweets, etc. Different types of microbial development are greatly aided by milk's high nutritional value. Consuming milk and dairy products can result in foodborne infections, according to a recent experiment. Serious foodborne infections are carried on by the numerous microorganisms found in dairy products. Milk and dairy products can be contaminated in a variety of ways. In order to affirm the standards of milk and dairy products, good cleanliness and manufacturing methods in the dairy business are crucial. Strict hygienic measures and precautions must be taken to eliminate the risk of microbial foodborne diseases and to obtain high-quality dairy products. In both rural and urban dairy sectors, hygienic collection, processing, shipping, and marketing are essential. It is important to employ good hygiene practices (GHP), good manufacturing practices (GMP), and hazards analysis and critical control points (HACCP) in the dairy sectors to lower the degree of microbial contamination because food safety is a growing global public health concern. This review will assist researchers, milk and milk producers, businesses, industrialists, and students in learning how to produce safe, hygienic, and high-quality dairy products.},
year = {2022}
}
TY - JOUR T1 - Public Health and Hygienic Aspects of Milk and Dairy Products: A Review AU - Kazi Al-Noman AU - Masud Parvej AU - Abdur Rahman AU - Mohammad Salauddin AU - Mukthar Mia AU - Ahm Musleh Uddin AU - Farah Zereen Y1 - 2022/08/15 PY - 2022 N1 - https://doi.org/10.11648/j.advances.20220303.18 DO - 10.11648/j.advances.20220303.18 T2 - Advances JF - Advances JO - Advances SP - 95 EP - 103 PB - Science Publishing Group SN - 2994-7200 UR - https://doi.org/10.11648/j.advances.20220303.18 AB - Milk is a vital ingredient of the dairy industry and is primarily manufactured for human consumption. Due to its substantial nutritional content, milk has a very high nutritional value. Anywhere in the world, including Bangladesh, people consume a variety of dairy products, including butter, cheese, milk powder, dahi, cream, ghee, ice cream, sweets, etc. Different types of microbial development are greatly aided by milk's high nutritional value. Consuming milk and dairy products can result in foodborne infections, according to a recent experiment. Serious foodborne infections are carried on by the numerous microorganisms found in dairy products. Milk and dairy products can be contaminated in a variety of ways. In order to affirm the standards of milk and dairy products, good cleanliness and manufacturing methods in the dairy business are crucial. Strict hygienic measures and precautions must be taken to eliminate the risk of microbial foodborne diseases and to obtain high-quality dairy products. In both rural and urban dairy sectors, hygienic collection, processing, shipping, and marketing are essential. It is important to employ good hygiene practices (GHP), good manufacturing practices (GMP), and hazards analysis and critical control points (HACCP) in the dairy sectors to lower the degree of microbial contamination because food safety is a growing global public health concern. This review will assist researchers, milk and milk producers, businesses, industrialists, and students in learning how to produce safe, hygienic, and high-quality dairy products. VL - 3 IS - 3 ER -
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