Dairy microbiology handbook:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
New York
Wiley Interscience
2002
|
| Edition: | 3. ed. |
| Subjects: | |
| Online Access: | Table of contents Inhaltsverzeichnis |
| Item Description: | "The microbiology of milk and milk products"--Cover p. 1. -- Rev ed. of: Dairy microbiology. 1990. - Includes bibliographical references and index |
| Physical Description: | XIV, 765 S. ill. : 25 cm |
| ISBN: | 0471385964 |
Staff View
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| 245 | 1 | 0 | |a Dairy microbiology handbook |c edited by Richard K. Robinson |
| 246 | 1 | 3 | |a Dairy microbiology |
| 250 | |a 3. ed. | ||
| 264 | 1 | |a New York |b Wiley Interscience |c 2002 | |
| 300 | |a XIV, 765 S. |b ill. : 25 cm | ||
| 336 | |b txt |2 rdacontent | ||
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| 338 | |b nc |2 rdacarrier | ||
| 500 | |a "The microbiology of milk and milk products"--Cover p. 1. -- Rev ed. of: Dairy microbiology. 1990. - Includes bibliographical references and index | ||
| 650 | 4 | |a Dairy Products |x standards | |
| 650 | 4 | |a Dairy microbiology |v Handbooks, manuals, etc | |
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| 700 | 1 | |a Robinson, Richard K. |e Sonstige |4 oth | |
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Record in the Search Index
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|---|---|
| adam_text | CONTENTS
PREFACE xi
CONTRIBUTORS xiii
1 MILK AND MILK PROCESSING 1
Harjinder Singh and Rodney J. Bennett
1.1 Milk Composition / 2
1.2 Milk Components / 3
1.3 Milk Processing / 11
1.4 Utilization of Processes to Manufacture Products
from Milk / 18
1.5 Changes to Milk Components During Processing / 23
1.6 Conclusions / 35
References / 35
2 THE MICROBIOLOGY OF RAW MILK 39
James V. Chambers
2.1 Introduction / 39
2.2 The Initial Microflora of Raw Milk / 40
2.3 Biosecurity, Udder Disease, and Bacterial Content
of Raw Milk / 50
2.4 Environmental Sources / 65
2.5 The Microflora of Milking Equipment and Its
Effects on Raw Milk / 66
2.6 The Influence of Storage and Transport on the
Microflora of Raw Milk / 78
References / 85
Vi CONTENTS
3 MICROBIOLOGY OF MARKET MILKS 91
Kathryn J. Boor and Steven C. Murphy
3.1 Introduction / 91
3.2 Current Heat Treatments for Market Milks / 92
3.3 The Microflora and Enzymatic Activity of Heat-
Treated Market Milks—Influence on Quality and
Shelf Life / 98
3.4 Pathogenic Microorganisms Associated with Heat-
Treated Market Milks / 110
3.5 Influence of Added Ingredients / 113
3.6 Potential Applications of Alternatives to Heat for
Market Milks / 116
3.7 Summary / 117
References / 118
4 MICROBIOLOGY OF CREAM AND BUTTER 123
R. Andrew Wilbey
4.1 Cream / 123
4.2 Butter / 157
References / 170
5 THE MICROBIOLOGY OF CONCENTRATED AND
DRIED MILKS 175
Richard K. Robinson and Pariyaporn Itsaranuwat
5.1 Condensed and Evaporated Milks / 176
5.2 Sweetened Condensed Milks / 184
5.3 Retentates / 188
5.4 Production of Dried Milk Powders / 189
5.5 Manufacturing Processes / 190
5.6 Microbiological Aspects of Processing / 193
5.7 Microflora of Dried Milks / 198
5.8 Product Specifications and Standard Methods / 205
References / 207
CONTENTS VM
MICROBIOLOGY OF ICE CREAM AND RELATED
PRODUCTS 213
Photis Papademas and Thomas Bintsis
6.1 Introduction / 213
6.2 Classification of Frozen Desserts / 214
6.3 Ice Cream and Frozen Dessert Sales / 217
6.4 Legislation / 217
6.5 Ingredients / 222
6.6 Other Types of Ice Cream / 227
6.7 Manufacture of Ice Cream / 229
6.8 Effect of Freezing on Bacteria / 234
6.9 Ice Cream As a Cause of Food-Borne Diseases / 236
6.10 Occurrence of Pathogens in Ice Cream / 238
6.11 Microbiological Standards / 240
6.12 Microbiological Quality of Frozen Dairy Products / 243
6.13 Factors That Affect the Microbiological Quality of
Ice Cream / 245
6.14 Bacteriological Control / 252
6.15 HACCP System in the Manufacture of Ice Cream / 255
6.16 Hygiene at the Final Selling Point / 256
6.17 Conclusion / 256
References / 257
MICROBIOLOGY OF STARTER CULTURES 261
Adnan Y. Tamime
7.1 Introduction / 261
7.2 Annual Utilization of Starter Cultures / 264
7.3 Classification of Starter Organisms / 266
7.4 Terminology of Starter Cultures / 286
7.5 Starter Culture Technology / 295
7.6 Factors Causing Inhibition of Starter Cultures / 323
7.7 Production Systems for Bulk Starter Cultures / 331
7.8 Quality Control / 345
References / 347
viii contents
8 MICROBIOLOGY OF FERMENTED MILKS 367
Richard K. Robinson, Adnan Y Tamime, and
Monika Wszolek
8.1 Introduction / 367
8.2 Lactic Fermentations / 369
8.3 Yeast-Lactic Fermentations / 407
8.4 Mold-Lactic Fermentations / 419
References / 421
9 MICROBIOLOGY OF THERAPEUTIC MILKS 431
Gillian E. Gardiner, R. Paul Ross, Phil M. Kelly, Catherine
Stanton, J. Kevin Collins, and Gerald Fitzgerald
9.1 Introduction / 431
9.2 Probiotic Microorganisms Associated with
Therapeutic Properties / 432
9.3 Criteria Associated with Probiotic
Microorganisms / 436
9.4 Safety Issues Associated with Use of Probiotic
Cultures for Humans / 439
9.5 Beneficial Health Effects of Probiotic Cultures / 441
9.6 Effective Daily Intake of Probiotics / 454
9.7 Probiotic Dairy Products / 454
9.8 Factors Affecting Probiotic Survival in Food
Systems / 461
9.9 Prebiotics / 464
9.10 Conclusions / 465
References / 466
10 MICROBIOLOGY OF SOFT CHEESES 479
Nana Y. Farkye and Ebenezer R. Vedamuthu
10.1 Introduction / 479
10.2 Categories of Soft Cheeses / 480
10.3 Unripened Soft Cheeses / 480
10.4 Ripened Soft Cheeses / 489
10.5 Pickled Soft Cheeses / 491
10.6 Starter Microorganisms for Soft Cheese / 494
CONTENTS IX
10.7 Bacteriophages of Starter Bacteria / 499
10.8 Associated Microbial Flora or Supplementary
Microbial Starter Flora / 501
10.9 Microbial Spoilage of Soft Cheese / 503
10.10 Pathogenic Microflora in Soft Cheese / 507
References / 510
11 MICROBIOLOGY OF HARD CHEESE 515
Timothy M. Cogan and Thomas P. Beresford
11.1 Introduction / 515
11.2 Starter Bacteria / 516
11.3 Growth of Starters During Manufacture / 519
11.4 Growth of Starters During Ripening / 521
11.5 Autolysis of Starters / 523
11.6 Secondary Flora / 525
11.7 Smear-Ripened Cheeses / 535
11.8 Salt and Acid Tolerance / 543
11.9 Factors Influencing Growth of Microorganisms in
Cheese / 544
11.10 Spoilage of Cheese / 548
11.11 Pathogens of Cheese / 549
11.12 Raw Milk Cheeses / 550
11.13 Microbiological Analysis of Cheese / 551
11.14 Flavor Development During Ripening / 554
11.15 Acceleration of Ripening / 556
References / 557
12 MAINTAINING A CLEAN WORKING ENVIRONMENT 561
Richard K. Robinson and Adnan Y. Tamime
12.1 Introduction / 561
12.2 Likely Sources of Contamination / 561
12.3 The Environment / 562
12.4 Plant and Equipment / 573
12.5 The Human Element / 582
12.6 Waste Disposal / 586
References / 587
X CONTENTS
13 APPLICATION OF PROCESS CONTROL 593
David Jen/is (deceased)
13.1 Introduction / 593
13.2 Management Tools / 594
13.3 Risk Analysis / 600
13.4 Hazard Analysis Critical Control Points (HACCP) / 605
13.5 Application of HACCP / 609
13.6 Trouble-shooting / 649
13.7 Conclusion / 650
References / 652
14 QUALITY CONTROL IN THE DAIRY INDUSTRY 655
J. Ferdie Mostert and Peter J. Jooste
14.1 Introduction / 655
14.2 Control of Airborne Microorganisms in Dairy
Plants / 656
14.3 Microbial Control of Water Supplies / 661
14.4 Assessment of Dairy Equipment Hygiene / 663
14.5 Hygiene of Packaging Material / 669
14.6 Sampling of Products for Microbiological
Evaluation / 673
14.7 Procedures for the Direct Assessment of the
Microbial Content of Milk and Milk Products / 681
14.8 Procedures for the Indirect Assessment of the
Microbial Content of Milk and Milk Products / 697
14.9 Methods for Determining the Shelf Life of Milk / 705
14.10 Sterility Tests / 708
14.11 Methods for Detecting Pathogenic Microorganisms
and Their Toxins / 709
14.12 Microbiological Standards for Different Dairy
Products / 721
14.13 Relevance of Techniques and Interpretation of
Results / 723
References / 725
Index 737
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| dewey-full | 637/.01/579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637/.01/579 |
| dewey-search | 637/.01/579 |
| dewey-sort | 3637 11 3579 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Lebensmitteltechnologie Chemie Agrarwissenschaft Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 3. ed. |
| format | Book |
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| indexdate | 2024-07-09T19:05:51Z |
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| language | English |
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| physical | XIV, 765 S. ill. : 25 cm |
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| publisher | Wiley Interscience |
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| spelling | Dairy microbiology handbook edited by Richard K. Robinson Dairy microbiology 3. ed. New York Wiley Interscience 2002 XIV, 765 S. ill. : 25 cm txt rdacontent n rdamedia nc rdacarrier "The microbiology of milk and milk products"--Cover p. 1. -- Rev ed. of: Dairy microbiology. 1990. - Includes bibliographical references and index Dairy Products standards Dairy microbiology Handbooks, manuals, etc Food Microbiology Milk microbiology Milk standards Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Milchprodukt (DE-588)4235506-0 gnd rswk-swf Milchprodukt (DE-588)4235506-0 s Lebensmittelmikrobiologie (DE-588)4034896-9 s DE-604 Robinson, Richard K. Sonstige oth http://www.loc.gov/catdir/toc/wiley023/2002281729.html Table of contents HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009994237&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Dairy microbiology handbook Dairy Products standards Dairy microbiology Handbooks, manuals, etc Food Microbiology Milk microbiology Milk standards Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Milchprodukt (DE-588)4235506-0 gnd |
| subject_GND | (DE-588)4034896-9 (DE-588)4235506-0 |
| title | Dairy microbiology handbook |
| title_alt | Dairy microbiology |
| title_auth | Dairy microbiology handbook |
| title_exact_search | Dairy microbiology handbook |
| title_full | Dairy microbiology handbook edited by Richard K. Robinson |
| title_fullStr | Dairy microbiology handbook edited by Richard K. Robinson |
| title_full_unstemmed | Dairy microbiology handbook edited by Richard K. Robinson |
| title_short | Dairy microbiology handbook |
| title_sort | dairy microbiology handbook |
| topic | Dairy Products standards Dairy microbiology Handbooks, manuals, etc Food Microbiology Milk microbiology Milk standards Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Milchprodukt (DE-588)4235506-0 gnd |
| topic_facet | Dairy Products standards Dairy microbiology Handbooks, manuals, etc Food Microbiology Milk microbiology Milk standards Lebensmittelmikrobiologie Milchprodukt |
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