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Microbiology Handbook: Dairy Products
Rhea Fernandes
ISBN: 9781905224623
Vydavatelství: RSC
Rok vydání: 2009
Dostupnost: Na objednávku
Cena:
Na vyžádání
Nárok na dopravu zdarma
Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favour rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry.
'Microbiology Handbook - Dairy Products' provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories:
Liquid Milk Products
Concentrated and Dried Milk
Cream
Butter and Spreads
Cheese
Fermented Milks
Ice-cream Products
HACCP and contact information for various food authorities sections have also been revised. Further, this new edition now contains:
Commission Regulations on hygiene rules for food of animal origin (EC 853/ 2004) and microbiological criteria for Foodstuffs (EC 2073/ 2005)
A key pathogen - Enterobacter sakazakii, associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis.
'Microbiology Handbook - Dairy Products' provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories:
Liquid Milk Products
Concentrated and Dried Milk
Cream
Butter and Spreads
Cheese
Fermented Milks
Ice-cream Products
HACCP and contact information for various food authorities sections have also been revised. Further, this new edition now contains:
Commission Regulations on hygiene rules for food of animal origin (EC 853/ 2004) and microbiological criteria for Foodstuffs (EC 2073/ 2005)
A key pathogen - Enterobacter sakazakii, associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis.
