Dairy Microbiology

The present book provides thorough coverage of dairy microbiology principles as well aspractical applications including the latest developments in dairy starter cultures and genetic engineering techniques. The book also offers completely updated standards for good manufacturing practice, quality control and product development practices.

1. History of Microbiology
2. Taxonomy of Microorganisms
3. Microbes: General Account
4. Microbial Physiology
5. The Milk
6. Sanitation and Milk Quality
7. Microorganisms in Milk
8. Raw Milk Microflora and Milk Borne Diseases
9. Factors Affecting the Growth and Survival of Microorganisms in Milk/Foods
10. Milk Products
11. Milk Grading and Defects
12. Starter Cultures
13. Pasteurization
14. Cream
15. Butter
16. Cheese
17. Ice Cream
18. Cultured Milk Products
19. Casein, Caseinates and Milk Protein
20. Controlling Microbial Quality of Food and Food Standards
21. Bacteriological Tests for Milk