As the industry continues to evolve,
so does dairy microbiology. This second edition
of Applied Dairy Microbiology reflects that evolution and provides the reader
with the latest available information. There are now 18 chapters, rather than the 14
found in the first edition. Nearly all chapters that appeared in both editions
have been revised and updated.
Chapter 1, ‘‘Microbiology of the Dairy
Animal,’’ contains more information on Escherichia
coli 0157:H7 and a discussion of bovine spongiform encephalopathy.
Chapter 2, ‘‘Raw Milk and Fluid Milk Products,’’ has been rewritten by new
authors and contains much information not found in the first edition. New
bacterial standards for dried milk products appear in Chapter 3, ‘‘Concen-
trated and
Dry Milks and Wheys.’’ Chapter 4, ‘‘Frozen Desserts,’’ includes information on
sherbet, sorbet, and ice cream novelties. Chapter 5, ‘‘Microbiology of Butter and
Related Products,’’ addresses current industrial practices and includes numerous
figures. Chapter 6, ‘‘Starter Cultures and Their Use,’’ discusses isolation and
enumeration of lactic acid bacteria. Chapter 7 of the first edition has
evolved into two chapters with new authors:
‘‘Metabolism of Starter Cultures’’ and ‘‘Genetics of Lactic Acid Baceria.’’
The dairy
industry continues to consolidate, with mergers reducing the number of companies
producing dairy products. The number of dairy farms is also decreasing,
but the remaining farms are larger and the volume of milk they produce is
increasing slowly. The amount and variety of dairy products are also
increasing, and, in
fact, new products are regularly introduced into the marketplace.
As the industry continues to evolve,
so does dairy microbiology. This second edition
of Applied Dairy Microbiology reflects that evolution and provides the reader
with the latest available information. There are now 18 chapters, rather than the 14
found in the first edition. Nearly all chapters that appeared in both editions
have been revised and updated.
Chapter 1, ‘‘Microbiology of the Dairy
Animal,’’ contains more information on Escherichia
coli 0157:H7 and a discussion of bovine spongiform encephalopathy.
Chapter 2, ‘‘Raw Milk and Fluid Milk Products,’’ has been rewritten by new
authors and contains much information not found in the first edition. New
bacterial standards for dried milk products appear in Chapter 3, ‘‘Concen-
trated and
Dry Milks and Wheys.’’ Chapter 4, ‘‘Frozen Desserts,’’ includes information on
sherbet, sorbet, and ice cream novelties. Chapter 5, ‘‘Microbiology of Butter and
Related Products,’’ addresses current industrial practices and includesnumerous
figures. Chapter 6, ‘‘Starter Cultures and Their Use,’’ discusses isolation and
enumeration of lactic acid bacteria.
Chapter 7 of the first edition has
evolved into two chapters with new authors:
‘‘Metabolism of Starter Cultures’’ and ‘‘Genetics of Lactic Acid Baceria.’’ Both
chapters deal with their subjects in far greater detail than in the first
edition. Chapter 8
has also been split into two chapters, ‘‘Fermented Milks and Cream’’ (Chapter 9)
and ‘‘Probiotics and Prebiotics’’ (Chapter 10).
‘‘Cheese Products,’’ Chapter 11,
discusses processed cheese products, and Chapter 12
covers ‘‘Fermented By-Products.’’ ‘‘Public Health Concerns,’’ Chapter 13,
includes information on Creutzfeldt-Jakob disease.
Chapter 14, ‘‘Cleaning and Sanitizing
in Milk Production and Processing,’’is new to
this edition of the book. This is followed by ‘‘Control of Microorganisms in Dairy
Processing: Dairy Product Safety Systems’’ (Chapter 15). Another new addition
to the book is Chapter 16, ‘‘Regulatory Control of Milk and Milk Products.’’
Chapter 17, ‘‘Testing Milk and Milk Products,’’ addresses ropy milk (an old
problem that has reappeared) and provides views of a modern dairy testing laboratory.
The final chapter, ‘‘Treatment of Dairy Wastes’’ (Chapter 18) rounds out the
topic.
As was true of the first edition, the
present book is intended for use by advanced
undergraduate and graduate students in food/dairy science and food/dairy
microbiology. The book also will be useful to persons in the dairy industry—both
those involved in manufacturing products and those doing research. Furthermore,
it should be beneficial to students in veterinary medicine and to
veterinarians
whose practice includes dairy animals. Finally, the book will be helpful to
many persons in local, state, and federal regulatory agencies. Both
chapters deal with their subjects in far greater detail than in the first
edition.
HARGA: Rp. 250.000,-
PESAN:
1. Kirim SMS ke 08816326736 atau
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