Dairy ProductseBook - 2009
"The Microbiology Handbook - Fish and Seafood is one in a series of Leatherhead Food International Microbiology Handbooks; others include Dairy Products, and Meat Products. This book endeavours to provide the reader with an easy-to-use reference to microorganisms in fish and seafood." "The second edition of this handbook, in keeping with the previous edition, remains topical and features recent developments in fish and seafood processing that can influence the nature and scope of growth and survival of microorganisms in these products, and hazards associated with them." "The new edition also incorporates the new Commission Regulations on hygiene for foodstuffs and specific hygiene rules for food of animal origin, as well as microbiological criteria for foodstuffs; and new fish and shellfish toxins Lipophilic Shellfish Toxins, Azaspiracids, Cyclic Imines, Gymnodimines, Spirolides, Pinnatoxins and Pteriatoxins. This book remains a valuable source of information for microbiologists and food scientists responsible for food safety."--BOOK JACKET.
Lightning Source, Inc. Ebooks
The handbook covers: initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
Ingram Publishing Services
Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favour rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry.
'Microbiology Handbook - Dairy Products' provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories: Liquid Milk Products; Concentrated and Dried Milk; Cream; Butter and Spreads; Cheese; Fermented Milks; Ice-cream Products. HACCP and contact information for various food authorities sections have also been revised.