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Dairy Microbiology Handbook

By: Robinson, Richard K.
Contributor(s): Robinson, Richard.
Material type: materialTypeLabelBookPublisher: Canada : Wiley-Interscience, 2002Edition: 3rd ed.Description: 765 p.ISBN: 0471385964 (hardcover); 9780471385967 (hardcover).Subject(s): Dairy Technology | Dairy | Dairy MicrobiologyDDC classification: 637.1 Robinson 25059 3rd 2002 Dairy Summary: 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 is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resour
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books Pattoki Library
Dairy
Veterinary Science 637.1 Robinson 15078 3rd 2002 Dairy (Browse shelf) Available 15078
Books Books Pattoki Library
Dairy
Veterinary Science 637.1 Robinson 15077 3rd 2002 Dairy (Browse shelf) Available 15077
Books Books Pattoki Library
Dairy
Veterinary Science 637.1 Robinson 25059 3rd 2002 Dairy (Browse shelf) Available 25059
Books Books UVAS Library
Dairy
Veterinary Science 637.1 Robinson 15081 2002 Dairy (Browse shelf) Checked out to Imran Altaf (2007-UVAS-24) 20/09/2015 15081
Total holds: 0
Browsing Pattoki Library Shelves , Shelving location: Dairy , Collection code: Veterinary Science Close shelf browser
637.1 Richmond 18272 1st 2004 Dairy Laboratory Manual of Dairy Analysis 637.1 Robinson 16577 1st 1999 Dairy Modern Dairy Technology. 637.1 Robinson 15077 3rd 2002 Dairy Dairy Microbiology Handbook 637.1 Robinson 15078 3rd 2002 Dairy Dairy Microbiology Handbook 637.1 Robinson 25059 3rd 2002 Dairy Dairy Microbiology Handbook 637.1 Sangwan 27763 1st 2012 Dairy Technology of Dairy Plant Operations 637.1 Sharma 20897 1st 2006 Dairy Production, Processing and Quality of Milk and Milk Products /

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 is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resour

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