Applied Dairy Microbiology 2001 2nd edition by Elmer Marth ,James Steele ISBN 082470536X 978-0824705367

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ISBN 10: 082470536X
ISBN 13: 978-0824705367
Author: Elmer Marth,James Steele

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.

Applied Dairy Microbiology 2001 2nd Table of contents:

• Preface

• Chapter 1: Introduction to Dairy Microbiology

  • The role of microbiology in dairy processing
  • Basic principles of microbiology
  • Microorganisms of importance in dairy products

• Chapter 2: Microorganisms in Raw Milk

  • Types of microorganisms found in milk
  • Factors affecting microbial quality of raw milk
  • Pathogens and spoilage organisms in milk

• Chapter 3: Dairy Fermentations

  • Role of microorganisms in dairy fermentation
  • Fermented dairy products (yogurt, kefir, etc.)
  • The microbiological process of fermentation

• Chapter 4: Dairy Starter Cultures

  • Types of starter cultures used in dairy products
  • Characteristics of good starter cultures
  • Selection, storage, and application of starter cultures

• Chapter 5: Microbial Pathogens in Dairy Products

  • Major foodborne pathogens in dairy
  • Pathogen detection and control
  • Prevention of milkborne diseases

• Chapter 6: Quality Control and Hygiene in Dairy Processing

  • Microbial quality control in dairy plants
  • Hygiene practices and sanitation methods
  • Importance of good manufacturing practices (GMPs)

• Chapter 7: Dairy Products and Preservation

  • Spoilage mechanisms in dairy products
  • Preservation techniques (pasteurization, refrigeration, etc.)
  • Role of microbiology in shelf-life extension

• Chapter 8: Milk Processing Technologies and Their Impact on Microorganisms

  • Thermal and non-thermal processing methods
  • Effect of processing on milk microbiota
  • Impact on product quality and safety

• Chapter 9: New Developments in Dairy Microbiology

  • Biotechnology and molecular methods in dairy microbiology
  • New trends in dairy product innovation
  • Applications of genomics and proteomics in dairy

• Chapter 10: Regulations and Standards in Dairy Microbiology

  • Regulatory requirements for dairy products
  • Microbial standards and testing protocols
  • International standards for dairy safety

• Glossary

• References

• Index

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