Dairy microbiology handbook (3rd edition)

A new edition of the standard-bearer in dairy microbiology - valuable as a reference tool to the dairy microbiologist and useful for interest for the non-specialist

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. This completely revised and expanded edition of Dairy Microbiology Handbook - encompassing both milk and milk products - updates the discipline's authoritative text with the latest safety research, guidelines, and information.

This edition offers, for example, a critical evaluation of HACCP in relation to dairy products and ingredients, as well as consideration of Escherichia coli and the possible role of Mycobacterium avium ssp. paratuberculosis in Crohn's disease. It also:

• Discusses new diagnostic techniques that allow pathogen detection in a retail sample in a matter of hours rather than days
• Provides thorough coverage of dairy microbiology principles as well as practical applications
• Includes the latest developments in dairy starter cultures and genetic engineering techniques
• Offers completely updated standards for good manufacturing practice

Contents

• Milk and milk processing
• The microbiology of raw milk
• Microbiology of market milks
• Microbiology of cream and butter
• The microbiology of condensed and dried milks
• Microbiology of ice cream and related products
• Microbiology of starter cultures
• Microbiology of fermented milks
• Microbiology of therapeutic milks
• Microbiology of soft cheeses
• Microbiology of hard cheese
• Maintaining a clean working environment
• Application of process control
• Quality control in the dairy industry

Hardcover - 765 pages