Applied Dairy Microbiology, Second EditionElmer H. Marth, James Steele CRC Press, 22 mag 2001 - 736 pagine This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 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. · |
Sommario
Microbiology of the Dairy Animal | 1 |
Raw Milk and Fluid Milk Products | 59 |
Concentrated and Dry Milks and Wheys | 77 |
Frozen Desserts | 93 |
Microbiology of Butter and Related Products | 127 |
Starter Cultures and Their Use | 151 |
Metabolism of Starter Cultures | 207 |
Genetics of Lactic Acid Bacteria | 243 |
Cheese Products | 345 |
Fermented ByProducts | 385 |
Public Health Concerns | 397 |
Cleaning and Sanitizing in Milk Production and Processing | 547 |
Control of Microorganisms in Dairy Processing Dairy Product Safety Systems | 587 |
Regulatory Control of Milk and Dairy Products | 613 |
Testing of Milk and Milk Products | 645 |
Treatment of Dairy Wastes | 681 |
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acidophilus activity aflatoxin amino acids anaerobic animals antibiotics Appl Environ Microbiol aureus Bacillus bacteriocin Bacteriol bacteriophage bulgaricus butter Campylobacter casein cells cereus Cheddar cheese cleaning coliform concentration conjugation contain curd dairy food dairy products Dairy Sci delbrueckii subsp diacetyl disease dry milk enterocolitica enterotoxin enzymes Escherichia coli fever flavor Food Prot foodborne galactose gene genetic growth HACCP ice cream incubation infection inhibit intestinal isolated lactate lactic acid bacteria lactis subsp Lactobacillus Lactococcus lactis lactose Leuconostoc levels Listeria manufacture Marth EH metabolism method microbial microbiological microorganisms milk products milkborne molds monocytogenes nisin numbers organisms outbreaks pasteurized pasteurized milk pathogens phage plant plasmid probiotic protein psychrotrophic Public Health raw milk ripening rumen ruminal Salmonella salt samples sanitation sludge species spores Staphylococcus starter cultures storage strains Streptococcus survive temperature thermophilus tion toxin whey yeasts yogurt
Brani popolari
Pagina 525 - In: Murray PR, Baron EJ, Pfaller MA, Tenover FC, Yolken RH, eds. Manual of clinical microbiology 7th ed.