Microbiology Handbook: Dairy Products: 3 (Leatherhead Food International Microbiology Handbooks) Book Information:

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Overview & Summary ofMicrobiology Handbook: Dairy Products: 3 (Leatherhead Food International Microbiology Handbooks) Book

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 favour 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 microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products. First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories: Liquid Milk Products; Concentrated and Dried Milk; Cream; Butter and Spreads; Cheese; Fermented Milks; Ice-cream Products. HACCP and contact information for various food authorities sections have also been revised.

• Book Type :

Higher Education Textbooks

Book Binding :

Paperback

Language :

English

Number of Pages :

ISBN - 10 :

1905224621

Microbiology Handbook: Dairy Products: 3 (Leatherhead Food International Microbiology Handbooks) Published On :

31 Jan 2009

Resource:

Textbooks & Study Guides, Higher Education Textbooks Books for Students, Teachers, Graudates, Professionals and all others

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