Dairy Microbiology And Biochemistry: Recent Development

Milk has been the subject of scientific study for about 150 years and, consequently, is probably the best characterized, in chemical terms, of our major foods. It is probably also the most complicated and serves as the raw material for a very large and diverse family of food products. Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. The book provides strategies for rapid detection of pathogenic and non-pathogenic organisms in milk and milk products and safety systems for dairy processing. Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find this book as a vital resource.