Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products [Hardcover]

Richard K. Robinson (Editor)

Book Description

ISBN-10: 0471385964 | ISBN-13: 978-0471385967 | Publication Date: April 15, 2002 | Edition: 3

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, updates the discipline’s authoritative text with the latest safety research, guidelines, and information.

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.

Editorial Reviews

Review

“…a very valuable reference book covering basically all aspects relevant to the microbiology of milk and milk products” (Journal of the Science of Food and Agriculture, Vol. 84, No., 12 September 2004)

From the Back Cover

A new edition of the standard-bearer in dairy microbiology

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, updates the discipline's authoritative text with the latest safety research, guidelines, and information.

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. The Third Edition offers a critical evaluation of this and other changes in the dairy industry. 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.

See all Editorial Reviews

Product Details

• Hardcover: 765 pages
• Publisher: Wiley-Interscience; 3 edition (April 15, 2002)
• Language: English
• ISBN-10: 0471385964
• ISBN-13: 978-0471385967
• Product Dimensions: 9.6 x 6.4 x 1.6 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,082,531 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars Good reference book, November 9, 2009

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Prem (Minnesota) - See all my reviews

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This review is from: Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (Hardcover)

This edition combines previous editions in two parts which is a welcome change as everything is consolidated. Worth keeping as a desk reference.