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.
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.