Dairy Microbiology and Biochemistry Recent Developments

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non?pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non?thermal processing technologies on milk microorganisms and biochemical reactions in milk products.

Microbiology of Raw Milk. Dairy Starter Cultures. Recent Advances in Genetics of Lactic Acid Bacteria. Biopreservation by Lactic Acid Bacteria. Microbiology of Processed Liquid Milk. Cheese Microbiology. Primary Biochemical Events During Cheese Ripening. Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products. Development of Fermented Milk Products Containing Probiotics. Microbiology of Cream, Butter, Ice Cream and Related Products. Microbiology of Evaporated, Condensed and Powdered Milk. Functional Dairy Ingredients. Non‐Thermal Processing of Milk and Milk Products for Microbial Safety. Microbiological Safety Systems for Dairy Processing. Strategies for Rapid Detection of Milk‐borne Pathogens. Current Regulations in Microbiological Control of Milk and Dairy Products.