Applied Dairy Microbiology: 2nd Edition (Hardback) book cover

Applied Dairy Microbiology

2nd Edition

Edited by Elmer H. Marth, James Steele

CRC Press

736 pages

Purchasing Options:$ = USD
Hardback: 9780824705367
pub: 2001-05-22
$340.00
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Description

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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Reviews

“This volume is an excellent ‘road map’ for practicing microbiologists … . The field of coverage is wide … . … This nicely presented book should be on the shelves of libraries in academic institutions and food research organisations. … I am pleased to have the book on my shelf as a summary of knowledge and a guide to the more specific literature on dairy microbiology.”

— Food Technology in New Zealand, Vol. 38, No. 4, April 2003

Praise for the first edition. . .

" . . .The chapters are well organized and written in lucid style, and are very informative. …fill[s] 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 dairy products in the industry. "

---Dairy, Food and Environmental Sanitation

". . .a useful resource."

---Food Technology (1999)

". . .an excellent and up-to-date review."

---Food Australia (1999)

"… the book is written in an easy-to-understand style, and can be used as a general and introductory source of dairy products."

— Hamid Ghoddusi in International Journal Dairy Technology, Vol. 61, No. 1, February 2008

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

About the Series

Food Science and Technology

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science