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Dairy Microbiology

Aysha Aziz Faridi

ISBN 10: 9381421358 / ISBN 13: 9789381421352
Published by Random Publications, 2012
Used Hardcover
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Contents Preface 1 Introduction 2 Microbiology of the milk 3 Microbiology of starter cultures 4 Microbiology of the cream 5 Physico chemical testing of milk and dairy products 6 Microbial control by new nonthermal methods 7 Dairy wastes and treatment 8 Controlling microbial quality of food and food standards Bibliography Index 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 For example in the United States a farm building where milk is harvesting is often called a milking Parlor In new Zealand such a building is historically know as the milking shed although in recent years there has been a progressive change to call such a building a farm dairy While most countries produce their own milk products the structure of the diary industry varies in different parts of the world This book will prove of great help to students pursuing under graduate or post graduate courses in dairy science and technology food science and technology agriculture and veterinary science jacket 272 pp. Bookseller Inventory # 101400

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Bibliographic Details

Title: Dairy Microbiology

Publisher: Random Publications

Publication Date: 2012

Binding: Hardcover

Dust Jacket Condition: Dust Jacket Included

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