Overview
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 completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.
Full Product Details
Author: Richard K. Robinson (University of Reading, UK)
Publisher: John Wiley & Sons Inc
Imprint: Wiley-Interscience
Edition: 3rd edition
Dimensions:
Width: 16.40cm
, Height: 4.50cm
, Length: 24.00cm
Weight: 1.223kg
ISBN: 9780471385967
ISBN 10: 0471385964
Pages: 784
Publication Date: 16 May 2002
Audience:
College/higher education
,
Professional and scholarly
,
Undergraduate
,
Postgraduate, Research & Scholarly
Format: Hardback
Publisher's Status: Active
Availability: Out of stock
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.
Reviews
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)
!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)
Author Information
RICHARD K. ROBINSON, PhD, is Professor in the Department of Food Science and Technology at the University of Reading, United Kingdom.
