Microbiology Handbook - Dairy Products

Microbiology Handbook - Dairy Products is one in a series of Leatherhead Food International Microbiology Handbooks that provide readers with valuable information on spoilage microorganisms and food poisoning pathogens associated with particular food products. Other books in the series include Fish and Seafood, and Meat Products.

Providing readers with an easy-to-use reference resource, Microbiology Handbook - Dairy Products features recent developments in dairy processing that can influence the nature and scope of growth and survival of microorganisms in dairy products, and hazards associated with these products.

First published in 1995, and now in its 3rd edition, this fully updated book presents the information under the following key product categories:

• Liquid Milk Products
• Concentrated and Dried Milk
• Cream
• Butter and Spreads
• Cheese
• Fermented Milks
• Ice-cream Products

Coverage for each product includes:

• Definition
• Process Diagrams
• Initial Microflora
• Spoilage
• Pathogens: Growth and Survival
• References

The book includes additional sections including:

• Introduction to the Hazard Analysis Critical Control Point (HACCP) system, supplemented with specific examples relevant to the dairy industry
• Review of European legislation covering dairy products, including microbiological criteria
• Profiles for key dairy pathogens, including Cronobacter (Enterobacter) sakazakii
• Addresses, telephone numbers, and web sites of authorities, institutions and sources of further information

Microbiology Handbook - Dairy Products is a valuable source of information for microbiologists and food scientists responsible for food safety.