Robinson Dairy Microbiology Handbook

The Microbiology of Milk and Milk Products
3. Auflage 2005
ISBN: 978-0-471-22756-4
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 784 Seiten, E-Book

Throughout the world, milk and milk products are indispensablecomponents of the food chain. Not only do individual consumers useliquid milk for beverages and cooking, but food manufacturers usevast quantities of milk powder, concentrated milks, butter, andcream as raw materials for further processing. Effective qualityassurance in the dairy industry is needed now more than ever. Thiscompletely revised and expanded Third Edition of Dairy MicrobiologyHandbook, comprising both Volume I: Microbiology of Milk and VolumeII: Microbiology of Milk Products, updates the discipline'sauthoritative text with the latest safety research, guidelines, andinformation.
Pathogens have become a major issue in dairy manufacturing.Escheria coli is a concern, and milk-borne strains of Mycobacteriumavium sub-sp. paratuberculosis have been identified as a possiblecause of Crohn's disease. Even little-known parasites likeCryptosporidium have caused disease outbreaks. Consequently, ahazard analysis of selected control/critical points (HACCP) in anymanufacturing process has become essential to prevent thecontamination of food. This volume also:
-Discusses new diagnostic techniques that allow a pathogen to bedetected in a retail sample in a matter of hours rather thandays
-Provides thorough coverage of dairy microbiology principles aswell as practical applications
-Includes the latest developments in dairy starter cultures andgenetic engineering techniques
-Offers completely updated standards for Good ManufacturingPractice
Quality control and product development managers,microbiologists, dairy scientists, engineers, and graduate studentswill find the Third Edition of Dairy Microbiology Handbook to be avital resource.

Autoren/Hrsg.

Robinson, Richard K.

Inhaltsverzeichnis

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.

Über Autor(innen)

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