This thoroughly revised and updated reference/text provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology. It emphasizes probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods.

Additionally, Applied Dairy Microbiology, Second Edition presents new chapters on the use, metabolism, and genetics of starter cultures, including recent data on isolation and enumeration of lactic acid bacteria.

Contents

1. Microbiology of the Dairy Animal
   
2. Raw Milk and Fluid Milk Products
   
3. Concentrated and Dry Milks and Wheys
   
4. Frozen Desserts
   
5. Microbiology of Butter and Related Products
   
6. Starter Cultures and Their Use
   
7. Metabolism of Starter Cultures
   
8. Genetics of Lactic Acid Bacteria
   
9. Fermented Milks and Cream
   
10. Probiotics and Prebiotics
    
11. Cheese Products
    
12. Fermented By-Products
    
13. Public Health Concerns
    
14. Cleaning and Sanitizing in Milk Production and Processing
    
15. Control of Microorganisms in Dairy Processing: Dairy Product Safety Systems
    
16. Testing of Milk and Milk Products
    
17. Treatment of Dairy Wastes

Index

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