Description
The Microbiology Handbook Of Dairy Products is an authoritative resource that explores the complex microbial ecosystems present in dairy manufacturing and product development. Written by Fernandes and published by Medtech, this hardcover edition provides detailed insights into the microorganisms that affect dairy quality, safety, and shelf-life.
The handbook covers essential topics including pathogenic bacteria identification, spoilage microorganisms, fermentation processes, and quality control methodologies. It addresses practical applications in dairy processing facilities, from raw milk handling through finished product distribution. The text examines both beneficial microorganisms used in yogurt and cheese production and harmful pathogens that must be controlled.
This invaluable reference is designed for microbiologists, dairy technicians, food safety professionals, and quality assurance personnel. It combines theoretical microbiological principles with real-world applications specific to the dairy industry, making it an indispensable tool for anyone involved in dairy product manufacturing, testing, or regulation.
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