Dairy Microbiology
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A professional in dairy field is incomplete without the fundamental knowledge of Dairy Microbiology, which covers the important area of quality management of raw materials and finished products and help in checking the processing efficiency. It also helps in dairy product manufacture through use of selected microorganisms (as starter cultures) and prevent the entry of harmful pathogens to the products, thereby proving the need and importance of Dairy Microbiologists.
The contents include:
• Introduction to Milk and Dairy Microbiology • Microbiology of Raw Milk • Milk-Borne Diseases • Pasteurization and Sterilization of Milk • Concentrated Milks • Dried Milks and Dry Whey Products • Microbiology of Starter Cultures • Metabolism of Starter Cultures • Genetics of Starter Cultures
• Introduction to Fermented Milks
• Fermented Milk Products
• Microbiology of Cheese • Commercial Manufacture of Cheeses • Icecream and Related Frozen Dairy Desserts • Butter and Related Products • Whey, Casein and Caseinates • Probiotics • Physico-Chemical Testing of MIlk and Dairy Products • Routine Microbiological Examination of Milk • Hazard Analysis Critical Control Point—HACCP • Shelf-life Predicting Methods for Milk
• Indigenous (Indian) Dairy Products
• Microbial Control by New Nonthermal Methods • Dairy Wastes and Treatment
This book will prove of great help to students pursuing under-graduate or post-graduate courses in Dairy Science and Technology, Food Science and Technology, Agriculture and Veterinary Science, Home Science and Home Economics as well as other basic science courses (Microbiology, Biotechnology, Biochemistry, Environmental Science, and Food Nutrition) where this subject forms a part of its applied microbiology curricula.
| Common | |
| Author | H. A. Modi |
| Binding | Hardcover |
| Edition | 1 |
| ISBN | 978-81-7910-289-3 |
| Language | English |
| Number Of Pages | xx+308 |
| Publication Year | 2014 |
| Publisher | Aavishkar Publishers, Distributors, Jaipur |