Dairy Processing and Microbiology – Dairy Products is one in a series of Med Tech’s Food Sciences handbooks; others include Fish and Seafood, and Meat Products. These books provide the reader with an easy-to-use reference to microorganisms in different foodstuffs. This handbook remains topical and features recent developments in dairy processing that can influence the nature and scope of growth and survival of microorganisms in dairy products, and hazards associated with these products. The dairy products include: Liquid Milk Products Cream Cheese Ice-cream Products Concentrated and Dried Milk Butter and Spreads Fermented Milks This handbook also incorporates the new European Commission Regulations on hygiene for foodstuffs and specific hygiene rules for food of animal origin; microbiological criteria for foodstuffs; and a key pathogen, Enterobactersakazakii, associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotisingenterocolitis.This book will remain a valuable source of information for microbiologists and food scientists responsible for food safety.
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