Dairy microbiology handbook (Wiley-Interscience, 2002)
"The microbiology of milk and milk products"--Cover. - Revised edition of: Dairy microbiology. 1990
Includes bibliographical references and index
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