Recent Advances in Dairy Industries: Monitoring, Standard, Quality, and Process

The process involved in the evaluation and analysis of milk begins from the assemblage at the farm level to the delivery of the dairy products at the dairy plant, handling steps, as well as the end products. Milk generally has a little shelf-life, but the development of powdered milk has led to a massive extension in shelf-life and a greater revolution in the dairy industry. The application of quality control tests is essential to support the various activities that could promote food standards and maintenance of hygiene. This would promote all the necessary standards that could help in meeting the customer demands and all the regulatory rules in dairy industries. The evaluation of hazards has been shown to be of necessity, and several investigations are normally performed for microbiological and chemical contamination. There is, therefore, the need to recognize specific product optimization quality control strategies. The deployment of Industry 4.0 vision, which enhances high levels of optimization and lowers the requirements by implementing smarter systems than currently in use, as well as embracing high level of quality standards and communication technologies would be of tremendous benefit in the dairy industries. Typical examples of Industry 4.0 are very helpful in preventing all the disadvantages in the traditional techniques involved in validating the quality of dairy samples. This is done through the application of robotic milking machines, as well as the presence of packaging line automation and processing machines that are attached to a sensor for quick analysis of microbial and chemical evaluations to enhance real-time data management. This chapter details comprehensive information on the standardization of dairy and fermented foods as well as integrated quality management systems. Specific highlights are provided on the components of an integrated quality management system as well as the risk management in dairy and fermented food chains. The process involved in the evaluation and analysis of milk begins from the assemblage at the farm level to the delivery of the dairy products at the dairy plant, handling steps, as well as the end products. Milk has a little shelf-life, but the development of powdered milk has led to a massive extension in shelf-life and a greater revolution in the dairy industry. This chapter details comprehensive information on the standardization of dairy and fermented foods as well as integrated quality management systems