Handbook of Dairy Microbiology

Contents: Preface. 1. Introduction. 2. History of dairy microbiology. 3. Principles of dairy microbiology. 4. Fundamentals of dairy microbiology. 5. Food and industrial dairy microbiology. 6. Microbiology of starter cultures. 7. Microorganisms of milk and dairy products. 8. Microbiology of dairy animals. 9. Milk processing. 10. The microbiology of raw milk. 11. The microbiology of market milk. 12. The microbiology of cream and butter. 13. The microbiology of concentrated and dried milk. 14. The microbiology of ice-cream and related products. 15. Fermented milk products.

This book provides the relationship between dairy products and microorganisms.

It covers history, principles and fundamentals of dairy microbiology, microbiology of milk and dairy products, microbiology of dairy animals, milk processing, microbiology of raw milk, market milk, cream and butter, concentrated and dried, ice-cream and related milk products. It also covers the dairy biotechnology and hygienic milk production system. It includes the latest information on quality and safety monitoring in dairy industry.