A Dairy Microbiology: A Practical Approach, Dairy products have been consumed in numerous forms over centuries by a vast majority of people (including the At-Risk Groups) from infancy.
A Dairy Microbiology: A Practical Approach
Besides nutrition, dairy products are responsible for pathogens and beneficial bacteria in humans; hence it is of paramount importance to have up-to-date knowledge on dairy microbiology.
The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry, e.g., Cronobacter sakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn’s); the role of dairy starter cultures in manufacturing fermented dairy products; in developing novel functional dairy products through the incorporation of probiotic strains; insights in the field of molecular methods for microbial identification; controlling dairy pathogens owing to the compulsory application of food safety management systems (FSMS) to the dairy industry.
I hope that the book will provide dairy professionals and students alike, the latest information on this vast topic. Finally, I would like to sincerely thank the contributors both for their academic excellence and their “hands-on” experience that they openly offered for the successful completion of this project.
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