Applied Dairy Microbiology, Second Edition, / Edition 2

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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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Editorial Reviews

Dairy, Food and Environmental Sanitation
...The chapters are well organized and written in lucid style, and are very informative....
...this book will fill the void that has been felt over the years in prescribing a suitable text for dairy microbiology, and as a reference for those working with diary products in the industry.
Iasi Polytechnic
...extremely valuable.
Food and Environmental Sanitation Dairy
this book will fill the void that has been felt over the years in prescribing a suitable text for dairy microbiology, and as a reference for those working with diary products in the industry.
Covers a range of information, from basics of dairy foods to probiotics and conversion of whey into useful products. Topics include the microbiology of the rumen and the role of microorganisms in milk synthesis; solutions to problems associated with unfermented dairy foods; the importance of eliminating health concerns of salmonellosis, staphylococcal food poisoning, listeriosis, and other diseases; the Hazard Analysis and Critical Control Points (HACCP) approach to controlling pathogenic and spoilage microorganisms in dairy food processing; sampling and testing methods for assuring the quality and safety of milk products; and treatment of dairy wastes. Annotation c. by Book News, Inc., Portland, Or.
Marth and Steele (both food science, U. of Wisconsin-Madison) present a comprehensive textbook for advanced undergraduate and graduate students in food/dairy science and food/dairy microbiology. The second edition contains revised versions of chapters from the first edition plus four new chapters. Coverage includes the microbiology of the milk-producing animal; the microbiology of unfermented dairy foods; microorganisms used in fermented dairy foods (the use of starter cultures; genetics and metabolism of starter bacteria); fermented dairy foods; probiotics and prebiotics; public health concerns, and dairy product safety issues and practices. Also suitable as a reference for others in the dairy industry, for veterinary students and practicing veterinarians, and to those in local, state and federal regulatory agencies. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780824705367
  • Publisher: Taylor & Francis
  • Publication date: 5/1/2001
  • Series: Food Science and Technology Series
  • Edition description: Rev and Expande
  • Edition number: 2
  • 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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