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Milk and dairy products

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson
Chapter

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.

Keywords

Lactic Acid Bacterium Listeria Monocytogenes Starter Culture Somatic Cell Count Fermented Milk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Kluwer Academic/Plenum Publishers, New York 2005

Authors and Affiliations

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson

There are no affiliations available

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