Applied Dairy Microbiology, Second Edition, / Edition 2

Applied Dairy Microbiology, Second Edition, / Edition 2

by Elmer H. Marth
     
 

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods.

Containing more than 2350 bibliographic citations, tables, drawings

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Overview

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods.

Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines.

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Product Details

ISBN-13:
9780824705367
Publisher:
Taylor & Francis
Publication date:
05/01/2001
Series:
Food Science and Technology Series
Edition description:
Rev and Expande
Pages:
736
Product dimensions:
6.14(w) x 9.21(h) x 1.56(d)

Table of Contents

Microbiology of the Dairy Animal
Paul J. Weimer
Raw Milk and Fluid Milk Products
Micaela Chadwick Hayes and Kathryn Boor
Concentrated and Dry Milks and Wheys
Warren S. Clark, Jr.
Frozen Desserts
Robert T. Marshall
Microbiology of Butter and Related Products
Jeffrey L. Kornacki, Russell S. Flowers, and Robert L. Bradley, Jr.
Starter Cultures and Their Use
Ashraf N. Hassan and Joseph F. Frank
Metabolism of Starter Cultures
Robert W. Hutkins
Genetics of Lactic Acid Bacteria
Jeffery R. Broadbent
Fermented Milks and Cream
Vikram V. Mistry
Probiotics and Prebiotics
Stanley E. Gilliland
Cheese Products
Mark E. Johnson
Fermented By-Products
David R. Henning
Public Health Concerns
Elliot T. Ryser
Cleaning and Sanitizing in Milk Production and Processing
Bruce R. Cords, George R. Dychdala, and Francis L. Richter
Control of Microorganisms in Dairy Processing: Dairy Product Safety Systems
Robert D. Byrne and J. Russell Bishop
Regulatory Control of Milk and Milk Products
William W. Coleman
Testing Milk and Milk Products
Charles H. White
Treatment of Dairy Wastes
W. L. Wendorff

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