Beschreibung
Produktdetails
Format
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Nein
Erscheinungsdatum
25.02.2005
Herausgeber
Richard K. RobinsonVerlag
John Wiley & SonsSeitenzahl
784 (Printausgabe)
Dateigröße
43406 KB
Auflage
3. Auflage
Sprache
Englisch
EAN
9780471227564
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.
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.
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