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A new edition of the standard-bearer in dairy microbiology
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. The Third Edition offers a critical evaluation of this and other changes in the dairy industry. 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
* 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
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.
Sommario
Milk and Milk Processing.
Microbiology of Raw Milk.
Microbiology of Market Milks.
Microbiology of Cream and Butter.
Microbiology of Condensed and Dried Milk Powders.
Microbiology of Frozen Milk Products.
Starter Cultures: Practical Applications.
Microbiology of Fermented Milks.
Microbiology of Therapeutic Milks.
Microbiology of Soft Cheeses.
Microbiology of Hard-Pressed Cheeses.
Maintaining a Clean Working Environment.
Application of Process Control.
Quality Control in the Dairy Industry.
Info autore
Richard K. Robinson, PhD, is Professor in the Department of Food Science and Technology at the University of Reading, United Kingdom.
Riassunto
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.
Relazione
"...a very valuable reference book covering basically all aspects relevant to the microbiology of milk and milk products" ( Journal of the Science of Food and Agriculture , Vol. 84, No., 12 September 2004)
