Dairy Microbiology

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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 id needed now more than ever. Late in the 19th and early in the 20th century, consumption of raw milk was often associated with typhoid fever, diphtheria, scarlet fever, septic sore throat, undulant fever, and tuberculosis. Microbiologists of that time strove to improve the situation. In time they succeeded and in doing so gave rise to the discipline of dairy bacteriology. Dairy microbiologists, through teaching and research, improved both the safety and quality of milk and products made from milk. In time, the expertise of dairy microbiologists was sought to solve problems in other segments of the food industry, and the broader field of food microbiology was born. Dairy microbiologists, through teaching and research, served to characterize and control spoilage of dairy foods, provide the consumer with an array of fermented and unfermented dairy foods, and assure the safety dairy foods, and assure the safety of such foods. The present book provides through coverage of dairy microbiology principles as well as practical applications including the latest development in dairy starter cultures and genetic engineering techniques. The book also offers completely updated standards for good manufacturing practice, quality control and product development practices.

ABOUT THE AUTHOR Leena Parihar

Dr. Leena Parihar obtained M.Sc. (Botany) and Ph.D. degree with specialization in Plant Pathology from Jai Narain Vyas University, Jodhpur. She worked on Antimicrobial activities of spices and spices plants. Presently she is working as Associate Professor in dr. Tanveer Malawat College of Biosciences, Bikaner. She has published more than 30 research papers and review articles in various National and International Journals. She is a member of various societies of repute.

ABOUT THE AUTHOR Pradeep Parihar

Dr. Pradeep Parihar obtained M.Sc. (Botany) and Ph.D. degree with specialization in Microbiology from Jai Narain Vyas University, Jodhpur. He worked as Lecturer in Buddha Institute of technology and Science Research College, Jodhpur and presently working as Associate professor in Dr. Tanveer Malawat College of Biosciences, Bikaner. He worked on rhizosphere microflora and antimicrobial activities and published more than 35 research papers and review articles in bvarious National and International Journals. He has been awarded Dr. Salgax national APSI Award in 2003 by Academy of Plant Science India. He is the expert and member of Editorial Boars of various societies and fellow of Academy pf Plant Science India.

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Bibliographic information

Title
Dairy Microbiology
Author
Edition
1st ed.
Publisher
ISBN
8177542737
Length
xx+434p., Tables; Figures; Glossary; 23cm.
Subjects