Applied Dairy Microbiology

Covers the developments and scientific advances in dairy microbiology, emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. This book also includes chapters on the use, metabolism, and genetics of starter cultures.

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiologyemphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods.

Containing more than 2350 bibliographic citations, tables, drawings and photographs550 more than the previous editionApplied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines.

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