Microbiology in Food and Dairy Processing

Description

Dairy products constitute an important microbial reservoir that imparts quality characteristics and impacts human health. Food safety is a topic of continued concern, inextricably linked to the production process and quality of these products, making it important to understand their microbiota. Using state-of-the-art techniques, we will focus on the most abundant microbes, which will be correlated to the microbial community as well as their changes during different ripening times. Emphasis will be put on microbe composition and on how microbes can be affected by specific factors. Various types of microbes are presented in food and dairy products which directly or indirectly can affect the health of an individual. Throughout dairy production process, specific tests are carried out to ensure the quality and safety of final products from milk, yogurt, cheese and dried milk. Milk and dairy products provides a favourable environment for a large range of bacteria, yeast and molds; it is therefore necessary to monitor these organisms to help prevent spoilage or potential pathogenic contamination. The present book “Microbiology in Food and Dairy Processing” explained the number of points to be in consideration while carrying out test to check which method is suitable to use. The subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical information about the most essential factors and principles that affect microorganisms in food.