Table of Contents

Microbiology of the Dairy Animal Paul J. Weimer Raw Milk and Fluid Milk Products Micaela Chadwick Hayes and Kathryn Boor Concentrated and Dry Milks and Wheys Warren S. Clark, Jr. Frozen Desserts Robert T. Marshall Microbiology of Butter and Related Products Jeffrey L. Kornacki, Russell S. Flowers, and Robert L. Bradley, Jr. Starter Cultures and Their Use Ashraf N. Hassan and Joseph F. Frank Metabolism of Starter Cultures Robert W. Hutkins Genetics of Lactic Acid Bacteria Jeffery R. Broadbent Fermented Milks and Cream Vikram V. Mistry Probiotics and Prebiotics Stanley E. Gilliland Cheese Products Mark E. Johnson Fermented By-Products David R. Henning Public Health Concerns Elliot T. Ryser Cleaning and Sanitizing in Milk Production and Processing Bruce R. Cords, George R. Dychdala, and Francis L. Richter Control of Microorganisms in Dairy Processing: Dairy Product Safety Systems Robert D. Byrne and J. Russell Bishop Regulatory Control of Milk and Milk Products William W. Coleman Testing Milk and Milk Products Charles H. White Treatment of Dairy Wastes W. L. Wendorff

Reviews

“This volume is an excellent ‘road map’ for practicing microbiologists … . The field of coverage is wide … . … This nicely presented book should be on the shelves of libraries in academic institutions and food research organisations. … I am pleased to have the book on my shelf as a summary of knowledge and a guide to the more specific literature on dairy microbiology.”
— Food Technology in New Zealand, Vol. 38, No. 4, April 2003
Praise for the first edition. . .
" . . .The chapters are well organized and written in lucid style, and are very informative. …fill[s] the void that has been felt over the years in prescribing a suitable text for dairy microbiology, and as a reference for those working with dairy products in the industry. "
---Dairy, Food and Environmental Sanitation
". . .a useful resource."
---Food Technology (1999)
". . .an excellent and up-to-date review."
---Food Australia (1999)"… the book is written in an easy-to-understand style, and can be used as a general and introductory source of dairy products."— Hamid Ghoddusi in International Journal Dairy Technology, Vol. 61, No. 1, February 2008