Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, 3rd Edition

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, 3rd Edition, Throughout the world, milk and milk products are indispensable components of the food chain.

Dairy Microbiology Handbook, 3rd Edition

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 subsp. 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.

A critical evaluation of these changes and, in particular, of their impact on the diary industry is vital if the excellent safety record of milk and milk products is to be maintained, and it is to be hoped that this book will contribute to this aim. If it does, then the credit lies with the authors who have so generously given of their time and expertise because, in keeping with most editors, my interference with the manuscripts has been minimal. This reluctance to modify an approach selected by a given author(s) of a chapter has led to minor degrees of repetition, but if a particular pathogen, for example, is important in a number of disparate products, then the relevant behavior of the pathogen may well merit additional emphasis.

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