Applied Dairy Microbiology

Description

Applied Dairy Microbiology discusses the microbiology of the rumen and the role of microorganisms in milk synthesis explores the causes and contamination of raw milk which offers solutions to problems associated with raw mild, fluid milk products, concentrated and dried milk. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi purpose farm that is concerned with the harvesting of milk. Terminology differs between countries. Milk’s sanitary qualities are influenced by many factors in the course of production, processing, and delivery to the consumers. Milk is virtually sterile when it is synthesized in a healthy cow’s udder (mammary gland). Cows, like humans, are natural reservoirs of bacteria. Many of these bacteria are not harmful to humans, but some may be harmful to humans even though the cows are not affected and appear healthy. The present book provides thorough coverage of dairy microbiology principles as well as practical applications including the latest developments in dairy starter cultures and genetic engineering techniques. The book also offers completely updated standards for good manufacturing practice, quality control and product development practices.