Dairy microbiology handbook /
Dairy microbiology handbook /
edited by Richard K. Robinson.
- Third edition.
- xiv, 765 pages : illustrations ; 25 cm
"The microbiology of milk and milk products"--Cover p. 1. Rev ed. of: Dairy microbiology. 1990.
Includes bibliographical references and index.
Milk and Milk Processing -- Microbiology of Raw Milk -- Microbiology of Market Milks -- Microbiology of Cream and Butter -- Microbiology of Condensed and Dried Milk Powders -- Microbiology of Frozen Milk Products -- Starter Cultures: Practical Applications -- Microbiology of Fermented Milks -- Microbiology of Therapeutic Milks -- Microbiology of Soft Cheeses -- Microbiology of Hard-Pressed Cheeses -- Maintaining a Clean Working Environment -- Application of Process Control -- Quality Control in the Dairy Industry.
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded third edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, update the discipline's authoritative text with the latest safety research, guidelines, and information.--BOOK COVER.
0471385964 9780471385967
2002281729
Dairy microbiology--Handbooks, manuals, etc.
QR121 / .D28 2002
637.01579
"The microbiology of milk and milk products"--Cover p. 1. Rev ed. of: Dairy microbiology. 1990.
Includes bibliographical references and index.
Milk and Milk Processing -- Microbiology of Raw Milk -- Microbiology of Market Milks -- Microbiology of Cream and Butter -- Microbiology of Condensed and Dried Milk Powders -- Microbiology of Frozen Milk Products -- Starter Cultures: Practical Applications -- Microbiology of Fermented Milks -- Microbiology of Therapeutic Milks -- Microbiology of Soft Cheeses -- Microbiology of Hard-Pressed Cheeses -- Maintaining a Clean Working Environment -- Application of Process Control -- Quality Control in the Dairy Industry.
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded third edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, update the discipline's authoritative text with the latest safety research, guidelines, and information.--BOOK COVER.
0471385964 9780471385967
2002281729
Dairy microbiology--Handbooks, manuals, etc.
QR121 / .D28 2002
637.01579