Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, 3rd EditionISBN: 978-0-471-38596-7
Hardcover
784 pages
April 2002
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also:
-Discusses new diagnostic techniques that allow a pathogen to be
detected in a retail sample in a matter of hours rather than
days
-Provides thorough coverage of dairy microbiology principles as
well as practical applications
-Includes the latest developments in dairy starter cultures and
genetic engineering techniques
-Offers completely updated standards for Good Manufacturing
Practice
Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.