Product Details
- Hardcover: 736 pages
- Publisher: Marcel Dekker Ltd; 2Rev Ed edition (22 May 2001)
- Language English
- ISBN-10: 082470536X
- ISBN-13: 978-0824705367
- Product Dimensions: 23.5 x 16.1 x 3.8 cm
Book Description
The first book of its kind published in the United States since 1957, this comprehensive reference/text provides a thoroughly updated and expanded treatment of dairy microbiology from basic information on dairy foods to special topics, including the microbiology of milk-producing animals, probiotics, and conversion of whey into useful products. Applied Dairy Microbiology discusses the microbiology of the rumen and the role of microorganisms in milk synthesis explores the causes and contamination of raw milk by mastitis offers solutions to problems associated with raw milk, fluid milk products, concentrated and dried milk and whey, frozen dairy desserts, butter, other unfermented foods, in addition to fermented milks and cheese examines the genetics and metabolism of lactic acid bacteria as well as how they are used to produce fermented products emphasizes the importance of eliminating health concerns of salmonellosis, staphylococcal food poisoning, listeriosis, and other diseases introduces the Hazard Analysis and Critical Control Points (HACCP) approach to controlling pathogenic and spoilage microorganisms in dairy food processing features sampling and testing methods for assuring the quality and safety of milk products provides details on treating dairy wastes and complying with regulatory requirements and more! Containing over 1800 bibliographic citations, tables, drawings, and photographs, Applied Dairy Microbiology is an essential reference for food and dairy microbiologists, scientists, and technologists; quality control specialists; administrators of food and dairy programs in local, state, and federal regulatory agencies; dairy plant managers; ingredient suppliers to dairy industries; and veterinarians; as well as a lucid text for upper-level undergraduate and graduate students in these disciplines. --This text refers to an out of print or unavailable edition of this title.
Contents
Preface to the Second Edition iii
Preface to the First Edition v
Contributors xi
1. Microbiology of the Dairy Animal 1
Paul J. Weimer
2. Raw Milk and Fluid Milk Products 59
Micaela Chadwick Hayes and Kathryn Boor
3. Concentrated and Dry Milks and Wheys 77
Warren S. Clark, Jr.
4. Frozen Desserts 93
Robert T. Marshall
5. Microbiology of Butter and Related Products 127
Jeffrey L. Kornacki, Russell S. Flowers,
and Robert L. Bradley, Jr.
6. Starter Cultures and Their Use 151
Ashraf N. Hassan and Joseph F. Frank
7. Metabolism of Starter Cultures 207
Robert W. Hutkins
8. Genetics of Lactic Acid Bacteria 243
Jeffery R. Broadbent
9. Fermented Milks and Cream 301
Vikram V. Mistry
10. Probiotics and Prebiotics 327
Stanley E. Gilliland
11. Cheese Products 345
Mark E. Johnson
12. Fermented By-Products 385
David R. Henning
13. Public Health Concerns 397
Elliot T. Ryser
14. Cleaning and Sanitizing in Milk Production and Processing 547
Bruce R. Cords, George R. Dychdala, and Francis L. Richter
15. Control of Microorganisms in Dairy Processing:
Dairy Product Safety Systems 587
Robert D. Byrne and J. Russell Bishop
16. Regulatory Control of Milk and Dairy Products 613
William W. Coleman
17. Testing of Milk and Milk Products 645
Charles H. White
18. Treatment of Dairy Wastes 681
W. L. Wendorff
Index 705
