Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products
Richard K. Robinson
John Wiley & Sons, Mar 11, 2005 - Science - 784 pages
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information.
Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also:
-Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days
Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.
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2 THE MICROBIOLOGY OF RAW MILK
3 MICROBIOLOGY OF MARKET MILKS
4 MICROBIOLOGY OF CREAM AND BUTTER
5 THE MICROBIOLOGY OF CONCENTRATED AND DRIED MILKS
6 MICROBIOLOGY OF ICE CREAM AND RELATED PRODUCTS
7 MICROBIOLOGY OF STARTER CULTURES
8 MICROBIOLOGY OF FERMENTED MILKS
9 MICROBIOLOGY OF THERAPEUTIC MILKS