Microbiology Handbook of Dairy Products

Contents: Foreword. Introduction. 1. Liquid milk products. 2. Concentrated and dried milk products. 3. Cream. 4. Butter and dairy spreads. 5. Cheese. 6. Fermented milks. 7. Ice cream and related products. 8. HACCP. 9. EU food hygiene legislation. 10. Pathogen profiles. Index.

The Microbiology Handbook Dairy products is one in a series of MedTech’s Food Sciences handbooks, others include Fish and Seafood, and Meat Products. These books provide the reader with an easy-to-use reference to microorganisms in different foodstuffs.

This handbook remains topical and features recent developments in dairy processing that can influence the nature and scope of growth and survival of microorganisms in dairy products, and hazards associated with these products. The dairy products include:

Liquid milk products
Cream
Cheese
Ice-cream products
Concentrated and dried milk
Butter and spreads
Fermented milks

This handbook also incorporates the new European Commission Regulations on hygiene for foodstuffs and specific hygiene rules for food of animal origin, microbiological criteria for food stuffs, and a key pathogen, Enterobacter sakazakii, associated with the use of powdered infant formulas and linked to outbreaks of meaning its septicemia and necrotising enterocolitis.

This book will remain a valuable source of information for microbiologists and food scientists responsible for food safety.