Handbook of Milk Microbiology

Contents: Preface. 1. Introduction. 2. Food microbiology. 3. Khoa products. 4. Dairy microbiology. 5. Butter microbiology. 6. Fermented milk. 7. Hydrogen paroxide and formalin on the microflora of raw milk. Appendices. Bibliography.

"The study of milk microbiology deals with the composition of milk and changes that occur when they are subjected to processing. In this text book an attempt has been made to consolidate the fundamentals of milk with recent advances.

"Unlike other subjects, milk microbiology does not have many hand books. University and college students and teachers of milk microbiology have always felt the need to have hand book. Part of this need was fulfilled by the author by bringing out the book dietetics. In continuation to fulfil this need another attempt has been made to bring out a text book on milk microbiology." (jacket)