Applied Dairy Microbiology, Second Edition [Hardcover]

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiologyemphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods.

Containing more than 2350 bibliographic citations, tables, drawings and photographs550 more than the previous editionApplied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines.

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Microbiology of the Dairy Animal
Paul J. Weimer
Raw Milk and Fluid Milk Products
Micaela Chadwick Hayes and Kathryn Boor
Concentrated and Dry Milks and Wheys
Warren S. Clark, Jr.
Frozen Desserts
Robert T. Marshall
Microbiology of Butter and Related Products
Jeffrey L. Kornacki, Russell S. Flowers, and Robert L. Bradley, Jr.
Starter Cultures and Their Use
Ashraf N. Hassan and Joseph F. Frank
Metabolism of Starter Cultures
Robert W. Hutkins
Genetics of Lactic Acid Bacteria
Jeffery R. Broadbent
Fermented Milks and Cream
Vikram V. Mistry
Probiotics and Prebiotics
Stanley E. Gilliland
Cheese Products
Mark E. Johnson
Fermented By-Products