Dairy Microbiology

Interest in the role of milk components as ingredients of processed food has continued to expand, as has the market for dairy desserts, yoghurt and cheese, as well as various low-fat milk products. At the same time, the need to maintain, or even improve upon, the microbiological standards of existing retail products has remained of paramount importance. This edition reviews the significant changes to the range of, and handling of milk products. It deals with the microbiology of milk, including the organisms associated with dairy products, and the microbiology of raw and market milk, milk powders and concentrated milks.