| Description |
x, 516 pages : illustrations ; 24 cm |
| Series |
Food science and technology ; 83 |
|
Food science and technology (Marcel Dekker, Inc.) ; 83
|
| Contents |
1. Microbiology of the Dairy Animal / Paul J. Weimer -- 2. Raw Milk and Fluid Milk Products / Richard A. Ledford -- 3. Concentrated and Dry Milks and Wheys / Warren S. Clark, Jr. -- 4. Ice Cream and Frozen Yogurt / Robert T. Marshall -- 5. Microbiology of Butter and Related Products / Jeffrey L. Kornacki and Russell S. Flowers -- 6. Starter Cultures and Their Use / Joseph F. Frank and Ashraf N. Hassan -- 7. Genetics and Metabolism of Starter Cultures / James L. Steele -- 8. Fermented Milks and Probiotics / Stanley E. Gilliland -- 9. Cheese Products / Mark E. Johnson -- 10. Fermented By-Products / David R. Henning -- 11. Public Health Concerns / Elliot T. Ryser -- 12. Control of Microorganisms in Dairy Processing: Dairy Product Safety Systems / Robert D. Byrne and J. Russell Bishop -- 13. Testing Milk and Milk Products / Charles H. White -- 14. Treatment of Dairy Wastes / William L. Wendorff |
| Summary |
The first book of its kind published in the United States since 1957, this comprehensive reference/text provides a thoroughly updated and expanded treatment of dairy microbiology from basic information on dairy foods to special topics, including the microbiology of milk-producing animals, probiotics, and conversion of whey into useful products |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Dairy cattle.
|
|
Dairy microbiology.
|
| Author |
Marth, Elmer H.
|
|
Steele, James L., 1959-
|
| LC no. |
97043493 |
| ISBN |
082470116X |
|
