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Dairy Microbiology


Edition:
1
Volume:
0
Publishing Year:
2015
Publisher:
M/s AGROBIOS (INDIA)
Author/s:
Dr. Parihar P , Parihar L
Language:
English

Availability:

In stock

Hard Bond
ISBN:   9788177542738
Publishing Year:  

Rs 1800.00


ebooks
ISBN:   E-2022-311
Publishing Year:  

Rs 1800.00


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.
Late in the 19th and early in the 20th century, consumption of raw milk was often associated with typhoid fever, diphtheria, scarlet fever, septic sore throat, undulant fever, and tuberculosis. Microbiologists of that time strove to improve the situation. In time they succeeded and in doing so gave rise to the discipline of dairy bacteriology. Dairy microbiologists, through teaching and research, improved both the safety and quality of milk and products made from milk. In time, the expertise of dairy microbiologists was sought to solve problems in other segments of the food industry, and the broader field of food microbiology was born. Dairy microbiologists, through teaching and research, served to characterize and control spoilage of dairy foods, provide the consumer with an array of fermented and unfermented dairy foods, and assure the safety of such foods.
The present book provides thorough coverage of dairy microbiology principles as well as practical applications including the latest developments in dairy starter cultures and genetic engineering techniques. The book also offers completely updated standards for good manufacturing practice, quality control and product development practices.

Dr. Parihar P

555
Table of Contents..
  1. History of Microbiology
  2. Taxonomy of Microorganisms
  3. Microbes: General Account
  4. Microbial Physiology
  5. The Milk
  6. Sanitation and Milk Quality
  7. Microorganisms in Milk
  8. Raw Milk Microflora and Milk Borne Diseases
  9. Factors Affecting the Growth and Survival of Microorganisms in Milk/Foods
  10. Milk Products
  11. Milk Grading and Defects
  12. Starter Cultures
  13. Pasteurization
  14. Cream
  15. Butter
  16. Cheese
  17. Ice Cream
  18. Cultured Milk Products
  19. Casein, Caseinates and Milk Protein
  20. Controlling Microbial Quality of Food and Food Standards
  21. Bacteriological Tests for Milk
  22. Glossary
Table of Contents..
1.
Dairy Microbiology
Chapter - 1.
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Book Details

Book Title:
Dairy Microbiology
Book Type:
TEXT-CUM-REFERENCES BOOK
No Of Pages:
412
Color Pages :
0
Color Pages :
0
Book Size:
DEMY (5.5X8.5)
Weight:
600 Gms
Copyright Holder:
All Rights Reserved
Imprint:
M/s AGROBIOS (INDIA)
Readership:
PG STUDENTS | SCIENTISTS AND RESEARCHERS | UG STUDENTS |
Associated Subjects:
Dairy Science , Microbiology , Veterinary ,

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