Milk and dairy products
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The purpose of this chapter is to give the reader an appreciation of the complex relationship between microorganisms and dairy products. Much of the technology of dairy processing is long established and is reviewed in detail elsewhere (Varnam and Sutherland, 1994; Spreer, 1998; Robinson, 2002; Tetra Pak, 2003). The microbiology of butter is discussed in Chapter 11. This chapter discusses milk (raw or heat-treated) for human consumption, concentrated and dried milks, and fermented milks.
KeywordsLactic Acid Bacterium Listeria Monocytogenes Starter Culture Somatic Cell Count Fermented Milk
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