Description
Dairy Microbiology
A Practical Approach
Coordinator: Papademas Photis
Language: EnglishSubjects for Dairy Microbiology:
Keywords
Enteroaggregative Escherichia Coli; Johne’s Disease; lactic; Raw Milk; acid; Food Microbiol; bacteria; Lactic Acid Bacteria; bifi; HACCP; dobacteria; Starter Cultures; infl; Bulk Tank Milk; ammatory; Mycobacterium Avium Subsp; bowel; Dairy Starter Cultures; disease; Lactis Subsp; product; Cu Ba; Food Prot; Enterobacter Sakazakii; Delbrueckii Subsp; Microbiological Risk Assessment; Mycobacterium Avium Paratuberculosis; Mycobacterium Paratuberculosis; Real Time PCR; Mansfi Eld; Lactis IL1403; Reverse Transcriptase Sequencing; CRISPR Locus; Lactococcus Lactis Subsp; Te Buffer
Publication date: 12-2020
· 15.6x23.4 cm · Paperback
Publication date: 12-2014
· 15.6x23.4 cm · Hardback
Description
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The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry.
Topics addressed include Cronobactersakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn?s), the role of dairy starter cultures in manufacturing fermented dairy products, developing novel functional dairy products through the incorporation of probiotic strains, insights in the field of molecular methods for microbial identification, and controlling dairy pathogens owing to the compulsory application of food safety management systems (FSMS) to the dairy industry.
The book will provide dairy professionals and students alike the latest information on this vast topic.
Basic Concepts of Food Microbiology. Microbiology of Raw Milk. Dairy Pathogens: Characteristics and Impact. Dairy Starter Cultures. Application of Probiotics in the Dairy Industry: The Long Way from Traditional to Novel Functional Foods. Application of Molecular Methods for Microbial Identification in Dairy Products. Application of Food Safety Management Systems (FSMS) in The Dairy Industry.