Description

This extensive book offers a comprehensively revised and extended treatment of dairy microbiology, including everything from fundamental knowledge on dairy foods to specialised areas such the microbiology of milk, raising animals, probiotics, and the conversion of why into useful products. The rumen's microbiology and the function of microbes in the production of milk are covered in Applied Dairy Microbiology provides solutions to issues with raw mild, fluid milk products, concentrated, and dried milk by examining the sources and contamination of raw milk. The current book offers comprehensive study of both theoretical concepts in dairy microbiology as well as real-world applications, covering the most recent advances in dairy starter cultures and genetic engineering methods. Additionally, the book provides entirely revised standards for good manufacturing practise, quality control, and practises for product creation.