Dairy Microbiology Handbook

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

-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.

Autorentext
RICHARD K. ROBINSON, PhD, is Professor in the Department of Food Science and Technology at the University of Reading, United Kingdom.

Zusammenfassung
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
-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.

Inhalt
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.