APPLIED DAIRY MICROBIOLOGY

By S. DIRAY

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 16 REGULATORY CONTROL OF MILK AND DAIRY PRODUCTS 17 TESTING OF MILK AND MILK PRODUCTS 18 TREATMENT OF DAIRY WASTES