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Applied Dairy Microbiology (Second edition, revised and expanded)

Edited by Elmer H. Marth And James L. Steele 
Marcel Dekker  2001  



Hardback  736 pages, Illustrated  ISBN 9780824705367      £167.00

This book, number 110 in the series Food Science and Technology, provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology.

Includes new chapters on the use, metabolism, and genetics of starter cultures-including recent data on isolation and enumeration of lactic acid bacteria Analyzes cleaning and sanitation methods in the production of raw milk and dairy foods Provides current bacterial standards for dried milk products

  • Covers modern waste treatment and control methods in dairy plants
  • Offers expanded coverage on Escherichia coli 0157:H7 and bovine spongiform encephalopathy
  • Addresses the resurgence of ropy milk in the modern dairy
  • Includes preventive measures against Creutzfeldt-Jakob disease
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 over 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.

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
To find similar publications, click on a keyword below:
Autumn 2001 : Marcel Dekker : animal health : bacteriology : beneficial microorganisms : cell culture : dairy products : food safety : food science : genetics : health & beauty : microbiology : nutrition, human : packaging : regulations : toxicology : virology

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