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.
Topics addressed include "Cronobactersakazakii" 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, developing
novel functional dairy products through the incorporation of
probiotic strains, insights in the field of molecular methods for
microbial identification, and controlling dairy pathogens owing to
the compulsory application of food safety management systems (FSMS)
to the dairy industry.
The book will provide dairy professionals and students alike the
latest information on this vast topic. "
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