Applied Dairy Microbiology, Second Edition - Elmer H. Marth.pdf - anglojęzyczne - diagnostyka

ISBN: 0-8247-0536-X

This book is printed on acid-free paper.

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Preface to the Second Edition

The dairy industry continues to consolidate, with mergers reducing the number

of companies producing dairy products. The number of dairy farms is also de-

creasing, but the remaining farms are larger and the volume of milk they produce

is increasing slowly. The amount and variety of dairy products are also increasing,

and, in fact, new products are regularly introduced into the marketplace.

As the industry continues to evolve, so does dairy microbiology. This sec-

ond edition of Applied Dairy Microbiology reﬂects that evolution and provides

the reader with the latest available information. There are now 18 chapters, rather

than the 14 found in the ﬁrst edition. Nearly all chapters that appeared in both

editions have been revised and updated.

Chapter 1, ‘‘Microbiology of the Dairy Animal,’’ contains more informa-

tion on Escherichia coli 0157:H7 and a discussion of bovine spongiform encepha-

lopathy. Chapter 2, ‘‘Raw Milk and Fluid Milk Products,’’ has been rewritten

by new authors and contains much information not found in the ﬁrst edition.

New bacterial standards for dried milk products appear in Chapter 3, ‘‘Concen-

trated and Dry Milks and Wheys.’’ Chapter 4, ‘‘Frozen Desserts,’’ includes infor-

mation on sherbet, sorbet, and ice cream novelties. Chapter 5, ‘‘Microbiology of

Butter and Related Products,’’ addresses current industrial practices and includes

numerous ﬁgures. Chapter 6, ‘‘Starter Cultures and Their Use,’’ discusses isola-

tion and enumeration of lactic acid bacteria.

Chapter 7 of the ﬁrst edition has evolved into two chapters with new au-

thors: ‘‘Metabolism of Starter Cultures’’ and ‘‘Genetics of Lactic Acid Baceria.’’

iii

Preface to the Second Edition

Both chapters deal with their subjects in far greater detail than in the ﬁrst edition.

Chapter 8 has also been split into two chapters, ‘‘Fermented Milks and Cream’’

(Chapter 9) and ‘‘Probiotics and Prebiotics’’ (Chapter 10).

‘‘Cheese Products,’’ Chapter 11, discusses processed cheese products, and

Chapter 12 covers ‘‘Fermented By-Products.’’ ‘‘Public Health Concerns,’’ Chap-

ter 13, includes information on Creutzfeldt-Jakob disease.

Chapter 14, ‘‘Cleaning and Sanitizing in Milk Production and Processing,’’

is new to this edition of the book. This is followed by ‘‘Control of Microorgan-

isms in Dairy Processing: Dairy Product Safety Systems’’ (Chapter 15). Another

new addition to the book is Chapter 16, ‘‘Regulatory Control of Milk and Milk

Products.’’ Chapter 17, ‘‘Testing Milk and Milk Products,’’ addresses ropy milk

(an old problem that has reappeared) and provides views of a modern dairy testing

laboratory. The ﬁnal chapter, ‘‘Treatment of Dairy Wastes’’ (Chapter 18) rounds

out the topic.

As was true of the ﬁrst edition, the present book is intended for use by

advanced undergraduate and graduate students in food/dairy science and food/

dairy microbiology. The book also will be useful to persons in the dairy indus-

try—both those involved in manufacturing products and those doing research.

Furthermore, it should be beneﬁcial to students in veterinary medicine and to

veterinarians whose practice includes dairy animals. Finally, the book will be

helpful to many persons in local, state, and federal regulatory agencies.

Elmer H. Marth

James L. Steele

Applied Dairy Microbiology, Second Edition - Elmer H. Marth.pdf

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