Description
Book SynopsisThroughout 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.
Trade Review“…a very valuable reference book covering basically all aspects relevant to the microbiology of milk and milk products” (
Journal of the Science of Food and Agriculture, Vol. 84, No., 12 September 2004)
Table of ContentsMilk and Milk Processing.
Microbiology of Raw Milk.
Microbiology of Market Milks.
Microbiology of Cream and Butter.
Microbiology of Condensed and Dried Milk Powders.
Microbiology of Frozen Milk Products.
Starter Cultures: Practical Applications.
Microbiology of Fermented Milks.
Microbiology of Therapeutic Milks.
Microbiology of Soft Cheeses.
Microbiology of Hard-Pressed Cheeses.
Maintaining a Clean Working Environment.
Application of Process Control.
Quality Control in the Dairy Industry.
