Description

A thorough and understandable description of the numerous bacteria connected, either directly or indirectly, to foods and dairy products is provided in Food and Dairy Microbiology. The study of the fundamental factors influencing the existence, activity, and management of microbes in food is known as food microbiology. With a plethora of useful knowledge about the most important aspects and principles that affect microorganisms in food, the course also includes the main concepts needed to achieve the minimal standards for degrees in food science. A dairy is a structure used to collect animal milk for human use, typically from cows or goats but occasionally from buffalo, sheep, horses, or camels. A dairy is often found on a farm with a specific focus on milk production, such as a dairy farm, or in a part of a larger farm. The book will serve as a highly helpful text for students, a source of references for researchers and fundamental advice for teachers on the subjects.