Applied Dairy Microbiology

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology-emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, dr

This comprehensive book provides a thoroughly updated and expanded treatment of dairy microbiology from basic information on dairy foods to special topics, including the microbiology of milk, producing animals, probiotics, and conversion of why into useful products. 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 multipurpose farm that is concerned with the harvesting of milk. Terminology differs between countries. For example a farm building where milk is harvesting is often called a milking Parlor. Milk and milk products occupy a more significant role in the human food profiles. The study of microorganisms that are associated with milk and milk products in all aspects is defined as Dairy Microbiology. Milk is described as a whole, fresh, clean, lacteal secretion obtained from the complete milking of healthy milch animal containing the minimum prescribed levels of fat and solids non-fat. 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.

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn’s), the role of dairy starter cultures in manufacturing fermented dairy products, developing novel functional dairy products through the incorporation of probiotic strains, insights in the field of molecular methods for microbial identification, and controlling dairy pathogens owing to the compulsory application of food safety management systems (FSMS) to the dairy industry. The book will provide dairy professionals and students alike the latest information on this vast topic.

1. Detection of emerging High Risk Pathogens in Dairy Foods by Recent PCR Based Techniques and their Application in Dairy Industry, 2. Principal of Ultra filtration and its Application in Food Processing, 3. Techniques for Long Term Preservation of Microorganisms, 4. Application of Hurdle Technology in Development of Shelf Stable Foods, 5. Bioconversion of Lignocellulosic Feeds in the Rumen of Dairy Animals, 6. Acclerated Ripening of Cheese Using Starter Adjuncts, 7. Statistical Methods of Quality Control Standarization of Milk and Milk Products, 8. Structure and Stability of Proteins from Hyperthermophiles : Adaptation at Molecular Level, 9. Biological Detoxification of Aflatoxin in foods and Feeds, 10. Advances in Microbiology of Yoghurt, 11. Biodiversity and Typing of Pathogenic Bacteria, 12. Developing an Effective HACCP Plan Based on Rapid Microbiological Methods, 13. Probiotic Cheese-A Novel Concept, 14. Scale-up Issues and Bottlenecks in Downstream Processing in Biotech Industry, 15. Mould Lipids- A Boon for the Industry, 16. Functional Foods : Their Role in Disease Prevention and Health Promotion, 17. Thermal Processing of Milk : Alternative Concepts for Achieving Extended Shelf Life, Freshness and Food Safety, 18. Bioconversion of Lignocellulosics and Dairy Wastes into Useful end Products, 19. Generation of Phage Resistance in Lactic Acid Bacteria, 20. Biotechnological Approaches to Accelerated Ripening of Cheese, 21. Recent Molecular Techniques for Rapid Detection of Live Microbial Contaminants in Foods, 22. Thermobiology of Food Processing, 23. Statistical Analysis of Bioassays, 24. Production of Various Food Additives by Microbial Fermentation, 25. Food Safety Management System – Significance in Processing of Dairy Products and International Trade, 26. Quality Control of Dairy Starter Culture, 27. Advances in the Baker’s Yeast Production, 28. Electron Microscopy of Fermented and Cultured Dairy Production, 29. Microbial Inoculants for Improved Silage Production, 30. Health Promoting Functional Symbiotics - A Mini Review, 31. Selection Criteria for Probiotic Cultures in Formulation of Functional Foods.

Offers an updated treatment of dairy microbiology, from basic information on dairy foods to special topics, including the microbiology of milk-producing animals, probiotics and conversion of whey into useful products.