Document Type
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BL
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Record Number
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658277
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Doc. No
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dltt
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Title & Author
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Dairy microbiology handbook /\ edited by Richard K. Robinson
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Edition Statement
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3rd ed
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Publication Statement
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New York :: Wiley Interscience,, c2002
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Page. NO
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xiv, 765 p. :: ill. ;; 25 cm
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ISBN
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0471385964 (alk. paper)
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: 9780471385967 (alk. paper)
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Notes
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"The microbiology of milk and milk products"--Cover p. 1
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Rev. ed. of: Dairy microbiology. 1990
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Bibliographies/Indexes
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Includes bibliographical references and index
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Contents
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Milk and milk processing -- The microbiology of raw milk -- The microbiology of market milks -- Microbiology of cream and butter -- The microbiology of concentrated and dried milks -- Microbiology of ice cream and related products -- Microbiology of starter cultures -- Microbiology of fermented milks -- Microbiology of therapeutic milks -- Microbiology of soft cheeses -- Microbiology of hard cheese -- Maintaining a clean working environment -- Application of process control -- Quality control in the dairy industry
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Abstract
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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
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Subject
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Dairy microbiology, Handbooks, manuals, etc
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Subject
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Dairy Products-- standards
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Subject
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Food Microbiology
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Subject
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Milk-- microbiology
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Subject
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Milk-- standards
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Dewey Classification
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637/.01/579
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LC Classification
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QR121.D28 2002
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NLM classification
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2002 F-908
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QW 85
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D134 2002
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Added Entry
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Robinson, R. K., (Richard Kenneth)
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