Microbiology Handbook: Dairy products, Volume 1
Leatherhead Pub., and Royal Society of Chemistry, Jan 1, 2009 - Science - 173 pages
Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favour rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry. 'Microbiology Handbook - Dairy Products' provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products. First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories: Liquid Milk Products Concentrated and Dried Milk Cream Butter and Spreads Cheese Fermented Milks Ice-cream Products HACCP and contact information for various food authorities sections have also been revised. Further, this new edition now contains: Commission Regulations on hygiene rules for food of animal origin (EC 853/ 2004) and microbiological criteria for Foodstuffs (EC 2073/ 2005) A key pathogen - Enterobacter sakazakii, associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis.
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LIQUID MILK PRODUCTS
CONCENTRATED AND DRIED MILK PRODUCTS
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applied associated Bacillus cereus bacteria botulinum butter Campylobacter cause cells cfuesg Cheddar cleaning Clostridium Clostridium botulinum colostrum Commission on Microbiological consumption cooled Critical Control Point Cronobacter curd dairy products dried milk effect ensure Enterobacter sakazakii Enterobacteriaceae enterotoxin Escherichia coli evaporated fat content fermented milks flavour food business operators Food Hygiene Food Microbiology food poisoning Food Protection food safety HACCP Hazard Analysis heat treatment heat-resistant homogenisation infection ingredients International Dairy Federation Journal of Food levels Listeria monocytogenes listeriosis manufacture Marth E.H. microbial growth microbiological microbiological quality Microbiological Specifications microorganisms Milk and Milk milk powder milk products mould organisms outbreak packaging pasteurised milk pathogens post-process contamination probiotic psychrotrophic raw milk recontamination Regulation EC requirements ripening Salmonella salt samples shelf Specifications for Foods spoilage spores Staph staphylococcal staphylococcal food poisoning starter culture sterilisation storage strains survive pasteurisation temperature thermophilic toxin unpasteurised yeasts Yersinia enterocolitica yoghurt