Applied Dairy Microbiology 2nd Edition (PDF)

Dairy Microbiology

Author:
Elmer H. Marth & James L. Steele
Release at: 2001
Pages: 759
Edition:
Second Edition
File Size: 7 MB
File Type: pdf
Language: English



Description of Applied Dairy Microbiology 2nd Edition (PDF)

Applied Dairy Microbiology 2nd Edition by Elmer H. Marth & James L. Steele is one of the most useful book for understanding Food Microbiology available in (eBook) PDF free download. The dairy industry continues to consolidate, with mergers reducing the number of companies producing dairy products. The number of dairy farms is also decreasing, but the remaining farms are larger and the volume of milk they produce is increasing slowly. The amount and variety of dairy products are also increasing, and, in fact, new products are regularly introduced into the marketplace. As the industry continues to evolve, so does dairy microbiology. This 2nd edition of Applied Dairy Microbiology reflects that evolution and provides the reader with the latest available information. There are now 18 chapters, rather than the 14 found in the first edition. Nearly all chapters that appeared in both editions have been revised and updated.

This book updates and extends information available in earlier texts on dairy microbiology. In a manner unique to this book, it begins with a discussion of the microbiology of the milk-producing animal and how this relates to biosynthesis and quality of raw milk. This is followed by a series of chapters dealing with the microbiology of unfermented (except in a few instances) dairy foods: raw milk, fluid milk products, dried and concentrated milks and whey, frozen dairy desserts, and butter and related products. The book then considers fermented dairy foods by devoting two chapters to microorganisms used to manufacture these foods. The first of these describes starter cultures and how they are used.

The second deals with genetics and metabolism of starter bacteria. Fer mented dairy foods are discussed in the succeeding two chapters: cultured milks and creams in one, cheese products in the other. Another unique feature of this book is the discussion of probiotics in the chapter on cultured milks and creams. Probiotics refers to the purposeful ingestion of certain bacteria, usually dairyrelated lactic acid bacteria, to improve the health and well-being of humans. Use of various microorganisms to produce valuable products through fermentation of whey, the principal by-product of the dairy industry, concludes this part of the book.




Content of Applied Dairy Microbiology 2nd Edition (PDF)


Chapter 1: Microbiology of the Dairy Animal

Chapter 2: Raw Milk and Fluid Milk Products

Chapter 3: Concentrated and Dry Milks and Wheys

Chapter 4: Frozen Desserts

Chapter 5: Microbiology of Butter and Related Products

Chapter 6: Starter Cultures and Their Use

Chapter 7: Metabolism of Starter Cultures

Chapter 8: Genetics of Lactic Acid Bacteria

Chapter 9: Fermented Milks and Cream

Chapter 10: Probiotics and Prebiotics

Chapter 11: Cheese Products

Chapter 12: Fermented By-Products

Chapter 13: Public Health Concerns

Chapter 14: Cleaning and Sanitizing in Milk Production and Processing

Chapter 15: Control of Microorganisms in Dairy Processing: Dairy Product Safety Systems

Chapter 16: Regulatory Control of Milk and Dairy Products

Chapter 17: Testing of Milk and Milk Products

Chapter 18: Treatment of Dairy Wastes

Index

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