Stock Image

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products

Richard K. Robinson

0 ratings by Goodreads
ISBN 10: 0471385964 / ISBN 13: 9780471385967
Published by Wiley-Interscience, 2002
New Condition: Brand New Hardcover
From Revaluation Books (Exeter, United Kingdom)

AbeBooks Seller Since January 6, 2003

Quantity Available: 1

Buy New
List Price: US$ 247.00
Price: US$ 345.96 Convert Currency
Shipping: US$ 8.06 From United Kingdom to U.S.A. Destination, Rates & Speeds
Add to basket

30 Day Return Policy

About this Item

3rd edition. 765 pages. 9.50x6.50x1.75 inches. In Stock. Bookseller Inventory # __0471385964

Ask Seller a Question

Bibliographic Details

Title: Dairy Microbiology Handbook: The ...

Publisher: Wiley-Interscience

Publication Date: 2002

Binding: Hardcover

Book Condition:Brand New

About this title

Synopsis:

Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information.

Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also:

-Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days
-Provides thorough coverage of dairy microbiology principles as well as practical applications
-Includes the latest developments in dairy starter cultures and genetic engineering techniques
-Offers completely updated standards for Good Manufacturing Practice

Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.

From the Back Cover:

A new edition of the standard-bearer in dairy microbiology

Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline's authoritative text with the latest safety research, guidelines, and information.

Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn's disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. The Third Edition offers a critical evaluation of this and other changes in the dairy industry. This volume also:
* Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days
* Provides thorough coverage of dairy microbiology principles as well as practical applications
* Includes the latest developments in dairy starter cultures and genetic engineering techniques
* Offers completely updated standards for Good Manufacturing Practice

Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.

"About this title" may belong to another edition of this title.

Store Description

Visit Seller's Storefront

Terms of Sale:

Legal entity name: Edward Bowditch Ltd
Legal entity form: Limited company
Business correspondence address: Exstowe, Exton, Exeter, EX3 0PP
Company registration number: 04916632
VAT registration: GB834241546
Authorised representative: Mr. E. Bowditch


Shipping Terms:

Orders usually dispatched within two working days.

List this Seller's Books

Payment Methods
accepted by seller

Visa Mastercard American Express