Microbiology Handbook: Dairy Products (2009)

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Microbiology Handbook: Dairy Products (2009)
by Rhea Ferandes

Pages: 175
Publisher: Leatherhead Food International
Edition: Revised Edition, 2009.
Language: English
ISBN: 1905224621

Description

Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favor rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry. "Microbiology Handbook: Dairy Products" provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial micro flora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and, hazards identified with the consumption of these products.

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Microbiology Handbook: Dairy Products
Revised Edition, 2009.
Alternative: Updated 09/11/2012

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