Advanced Dairy Science and Technology

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This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors.

Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects.

This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.
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About the author

Dr Richard Robinson, UK
Professor Trevor Britz, University of Stellenbosch, South Africa
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Additional Information

Publisher
John Wiley & Sons
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Published on
Apr 30, 2008
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Pages
312
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ISBN
9780470698051
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Best For
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Language
English
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Genres
Science / Life Sciences / Horticulture
Technology & Engineering / Food Science
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Content Protection
This content is DRM protected.
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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.

The book that helped make Michael Pollan, the New York Times bestselling author of Cooked and The Omnivore’s Dilemma, one of the most trusted food experts in America

In 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about one particular plant—though this time the obsessions revolves around the intoxicating effects of marijuana rather than the visual beauty of the tulip. How could flowers, of all things, become such objects of desire that they can drive men to financial ruin?

In The Botany of Desire, Michael Pollan argues that the answer lies at the heart of the intimately reciprocal relationship between people and plants. In telling the stories of four familiar plant species that are deeply woven into the fabric of our lives, Pollan illustrates how they evolved to satisfy humankinds’s most basic yearnings—and by doing so made themselves indispensable. For, just as we’ve benefited from these plants, the plants, in the grand co-evolutionary scheme that Pollan evokes so brilliantly, have done well by us. The sweetness of apples, for example, induced the early Americans to spread the species, giving the tree a whole new continent in which to blossom. So who is really domesticating whom?

Weaving fascinating anecdotes and accessible science into gorgeous prose, Pollan takes us on an absorbing journey that will change the way we think about our place in nature.


From the Hardcover edition.
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999

The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered.

With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries.

This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods.Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety.Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products.
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.

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999

The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered.

With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries.

This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods.Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety.Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products.
The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.

The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.

Includes 358 articles in the following areas of Food Microbiology:

Food-borne organisms: their characteristics and importanceMicro-organisms in actionDetection and enumeration

Key Features:

Provides an alphabetical article listing and a listing arranged according to subject areaOffers further reading lists in each article which allows easy access to the primary literatureContains extensive cross-referencing and complete subject index in each volumeIncludes many figures and tables illustrating the text and color plate sections in each volume

Articles cover:

All the major genera/groups of food spoilage and food-borne disease organismsThe beneficial activities of bacteria and fungi in the food industryIndustrial aspects of microbiologyThe microbiology of specific commoditiesClassical methods for the enumeration of bacteria and fungiTotal colony counts for the detection and/or enumeration of specific genera/speciesMPN procedures, dye reduction tests, and direct microscopic countsRecent methods for examining foods, e.g. automated PCR and ELISAs Current tests for individual genera such as API carbohydrate strips
When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
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