LEADER 05214nam 2200637Ia 450 001 9910877582303321 005 20200520144314.0 010 $a1-280-25273-1 010 $a9786610252732 010 $a0-470-35588-3 010 $a0-471-22756-0 010 $a0-471-72395-9 035 $a(CKB)1000000000019012 035 $a(EBL)226547 035 $a(OCoLC)123023341 035 $a(SSID)ssj0000134513 035 $a(PQKBManifestationID)11147975 035 $a(PQKBTitleCode)TC0000134513 035 $a(PQKBWorkID)10054130 035 $a(PQKB)10869370 035 $a(MiAaPQ)EBC226547 035 $a(EXLCZ)991000000000019012 100 $a20020515d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aDairy microbiology handbook /$fedited by Richard K. Robinson 205 $a3rd ed. 210 $aNew York $cWiley Interscience$dc2002 215 $a1 online resource (781 p.) 300 $a"The microbiology of milk and milk products." 300 $aRev ed. of: Dairy microbiology. 1990. 311 $a0-471-38596-4 320 $aIncludes bibliographical references and index. 327 $aDAIRY MICROBIOLOGY HANDBOOK THIRD EDITION; CONTENTS; PREFACE; CONTRIBUTORS; 1 MILK AND MILK PROCESSING; 1.1 Milk Composition; 1.2 Milk Components; 1.3 Milk Processing; 1.4 Utilization of Processes to Manufacture Products from Milk; 1.5 Changes to Milk Components During Processing; 1.6 Conclusions; References; 2 THE MICROBIOLOGY OF RAW MILK; 2.1 Introduction; 2.2 The Initial Microflora of Raw Milk; 2.3 Biosecurity, Udder Disease, and Bacterial Content of Raw Milk; 2.4 Environmental Sources; 2.5 The Microflora of Milking Equipment and Its Effects on Raw Milk 327 $a2.6 The Influence of Storage and Transport on the Microflora of Raw MilkReferences; 3 MICROBIOLOGY OF MARKET MILKS; 3.1 Introduction; 3.2 Current Heat Treatments for Market Milks; 3.3 The Microflora and Enzymatic Activity of Heat-Treated Market Milks-Influence on Quality and Shelf Life; 3.4 Pathogenic Microorganisms Associated with Heat-Treated Market Milks; 3.5 Influence of Added Ingredients; 3.6 Potential Applications of Alternatives to Heat for Market Milks; 3.7 Summary; References; 4 MICROBIOLOGY OF CREAM AND BUTTER; 4.1 Cream; 4.2 Butter; References 327 $a5 THE MICROBIOLOGY OF CONCENTRATED AND DRIED MILKS5.1 Condensed and Evaporated Milks; 5.2 Sweetened Condensed Milks; 5.3 Retentates; 5.4 Production of Dried Milk Powders; 5.5 Manufacturing Processes; 5.6 Microbiological Aspects of Processing; 5.7 Microflora of Dried Milks; 5.8 Product Specifications and Standard Methods; References; 6 MICROBIOLOGY OF ICE CREAM AND RELATED PRODUCTS; 6.1 Introduction; 6.2 Classification of Frozen Desserts; 6.3 Ice Cream and Frozen Dessert Sales; 6.4 Legislation; 6.5 Ingredients; 6.6 Other Types of Ice Cream; 6.7 Manufacture of Ice Cream 327 $a6.8 Effect of Freezing on Bacteria6.9 Ice Cream As a Cause of Food-Borne Diseases; 6.10 Occurrence of Pathogens in Ice Cream; 6.11 Microbiological Standards; 6.12 Microbiological Quality of Frozen Dairy Products; 6.13 Factors That Affect the Microbiological Quality of Ice Cream; 6.14 Bacteriological Control; 6.15 HACCP System in the Manufacture of Ice Cream; 6.16 Hygiene at the Final Selling Point; 6.17 Conclusion; References; 7 MICROBIOLOGY OF STARTER CULTURES; 7.1 Introduction; 7.2 Annual Utilization of Starter Cultures; 7.3 Classification of Starter Organisms 327 $a7.4 Terminology of Starter Cultures7.5 Starter Culture Technology; 7.6 Factors Causing Inhibition of Starter Cultures; 7.7 Production Systems for Bulk Starter Cultures; 7.8 Quality Control; References; 8 MICROBIOLOGY OF FERMENTED MILKS; 8.1 Introduction; 8.2 Lactic Fermentations; 8.3 Yeast-Lactic Fermentations; 8.4 Mold-Lactic Fermentations; References; 9 MICROBIOLOGY OF THERAPEUTIC MILKS; 9.1 Introduction; 9.2 Probiotic Microorganisms Associated with Therapeutic Properties; 9.3 Criteria Associated with Probiotic Microorganisms 327 $a9.4 Safety Issues Associated with Use of Probiotic Cultures for Humans 330 $aThroughout 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 authoritativ 606 $aDairy microbiology$vHandbooks, manuals, etc 606 $aMicrobiology$vHandbooks, manuals, etc 615 0$aDairy microbiology 615 0$aMicrobiology 676 $a637/.01/579 701 $aRobinson$b R. K$g(Richard Kenneth)$0922109 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910877582303321 996 $aDairy microbiology handbook$94198071 997 $aUNINA