Applied Dairy Microbiology, Second Edition

Applied Dairy Microbiology, Second Edition

• 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 updatedreference provides comprehensive coverage of the latestdevelopments 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.