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[null,null,"Titolo",null,"Dairy microbiology handbook [[electronic resource] /] / edited by Richard K. Robinson"]
[null,null,"Pubbl/distr/stampa",null,"New York, : Wiley Interscience, c2002"]
[null,null,"ISBN",null,"1-280-25273-1"]
[{"$nulls":4},"9786610252732"]
[{"$nulls":4},"0-470-35588-3"]
[{"$nulls":4},"0-471-22756-0"]
[{"$nulls":4},"0-471-72395-9"]
[null,null,"Edizione",null,"[3rd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (781 p.)"]
[null,null,"Disciplina",null,"637.01579"]
[{"$nulls":4},"637/.01/579"]
[null,null,"Soggetti",null,"Dairy microbiology"]
[{"$nulls":4},"Microbiology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"The microbiology of milk and milk products.\""]
[{"$nulls":4},"Rev ed. of: Dairy microbiology. 1990."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"DAIRY MICROBIOLOGY HANDBOOK THIRD EDITION; CONTENTS; PREFACE; CONTRIBUTORS; 1 MILK AND MILK PROCESSING; 1.1 Milk Composition; 1.2 Milk Components; 1.3 Milk Processing; 1.4 Utilization of Processes to Manufacture Products from Milk; 1.5 Changes to Milk Components During Processing; 1.6 Conclusions; References; 2 THE MICROBIOLOGY OF RAW MILK; 2.1 Introduction; 2.2 The Initial Microflora of Raw Milk; 2.3 Biosecurity, Udder Disease, and Bacterial Content of Raw Milk; 2.4 Environmental Sources; 2.5 The Microflora of Milking Equipment and Its Effects on Raw Milk"]
[{"$nulls":4},"2.6 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"]
[{"$nulls":4},"5 THE MICROBIOLOGY OF CONCENTRATED AND DRIED MILKS5.1 "]
[{"$nulls":4},"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"]
[{"$nulls":4},"6.8 Effect of Freezing on Bacteria6.9 Ice Cream As a Cause of Food-Borne Diseases; 6.10 Occurrence of Pathogens in Ice Cream; 6.11 Microbiological Standards; 6.12 Microbiological Quality of Frozen Dairy Products; 6.13 Factors That Affect the Microbiological Quality of Ice Cream; 6.14 Bacteriological Control; 6.15 HACCP System in the Manufacture of Ice Cream; 6.16 Hygiene at the Final Selling Point; 6.17 Conclusion; References; 7 MICROBIOLOGY OF STARTER CULTURES; 7.1 Introduction; 7.2 Annual Utilization of Starter Cultures; 7.3 Classification of Starter Organisms"]
[{"$nulls":4},"7.4 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"]
[{"$nulls":4},"9.4 Safety Issues Associated with Use of Probiotic Cultures for Humans"]
[null,null,null,"Sommario/riassunto","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 authoritativ"]