Microbiology Handbook - Dairy Products (Leatherhead 2009)


CONTENTS
FOREWORD v
INTRODUCTION xi
1. LIQUID MILK PRODUCTS 1
1.1 Definitions 1
1.2 Initial Microflora 1
1.3 Processing and its Effects on the Microflora 3
1.4 Other Methods of Treating Milk 7
1.5 Filling and Packaging 8
1.6 Spoilage 8
1.7 Pathogens: Growth and Survival 10
1.8 References 15
2. CONCENTRATED AND DRIED MILK PRODUCTS 21
2.1 Definitions 21
2.2 Initial Microflora 22
2.3 Processing and its Effects on the Microflora 22
2.4 Spoilage 28
2.5 Pathogens: Growth and Survival 30
2.6 References 33
3. CREAM 37
3.1 Definitions 37
3.2 Initial Microflora 38
3.3 Processing and its Effects on the Microflora 38
3.4 Processing of Other Creams 41
3.5 Spoilage 42
3.6 Pathogens: Growth and Survival 43
3.7 References 46