MICROBIOLOGY HANDBOOKDAIRY PRODUCTS (HB 2008)

FERNANDES R.

ISBN 10: 1905224621 / ISBN 13: 9781905224623

Edité par SP RSC PUBLISHING, 2008

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Synopsis :

Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favour rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry. 'Microbiology Handbook - Dairy Products' provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products. First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories: Liquid Milk Products; Concentrated and Dried Milk; Cream; Butter and Spreads; Cheese; Fermented Milks; Ice-cream Products. HACCP and contact information for various food authorities sections have also been revised.

Présentation de l'éditeur: Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favor rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry. "Microbiology Handbook: Dairy Products" provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial micro flora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and, hazards identified with the consumption of these products.

Détails bibliographiques

Titre : MICROBIOLOGY HANDBOOKDAIRY PRODUCTS (HB 2008)
Éditeur : SP RSC PUBLISHING
Date d'édition : 2008
Reliure : Couverture rigide
Etat : New
Edition : 3ème Édition, Edition internationale