Preface to the Second Edition

The dairy industry continues to consolidate, with mergers reducing the number of companies producing dairy products. The number of dairy farms is also decreasing, but the remaining farms are larger and the volume of milk they produce is increasing slowly. The amount and variety of dairy products are also increasing, and, in fact, new products are regularly introduced into the marketplace.

As the industry continues to evolve, so does dairy microbiology. This second edition of Applied Dairy Microbiology reflects that evolution and provides the reader with the latest available information. There are now 18 chapters, rather than the 14 found in the first edition. Nearly all chapters that appeared in both editions have been revised and updated.

Chapter 1, ''Microbiology of the Dairy Animal,'' contains more information on Escherichia coli 0157:H7 and a discussion of bovine spongiform encephalopathy. Chapter 2, ''Raw Milk and Fluid Milk Products,'' has been rewritten by new authors and contains much information not found in the first edition. New bacterial standards for dried milk products appear in Chapter 3, ''Concentrated and Dry Milks and Wheys.'' Chapter 4, ''Frozen Desserts,'' includes information on sherbet, sorbet, and ice cream novelties. Chapter 5, ''Microbiology of Butter and Related Products,'' addresses current industrial practices and includes numerous figures. Chapter 6, ''Starter Cultures and Their Use,'' discusses isolation and enumeration of lactic acid bacteria.

Chapter 7 of the first edition has evolved into two chapters with new authors: ''Metabolism of Starter Cultures'' and ''Genetics of Lactic Acid Baceria.''

Both chapters deal with their subjects in far greater detail than in the first edition. Chapter 8 has also been split into two chapters, ''Fermented Milks and Cream'' (Chapter 9) and ''Probiotics and Prebiotics'' (Chapter 10).

''Cheese Products,'' Chapter 11, discusses processed cheese products, and Chapter 12 covers ''Fermented By-Products.'' ''Public Health Concerns,'' Chapter 13, includes information on Creutzfeldt-Jakob disease.

Chapter 14, ''Cleaning and Sanitizing in Milk Production and Processing,'' is new to this edition of the book. This is followed by ''Control of Microorganisms in Dairy Processing: Dairy Product Safety Systems'' (Chapter 15). Another new addition to the book is Chapter 16, ''Regulatory Control of Milk and Milk Products.'' Chapter 17, ''Testing Milk and Milk Products,'' addresses ropy milk (an old problem that has reappeared) and provides views of a modern dairy testing laboratory. The final chapter, ''Treatment of Dairy Wastes'' (Chapter 18) rounds out the topic.

As was true of the first edition, the present book is intended for use by advanced undergraduate and graduate students in food/dairy science and food/ dairy microbiology. The book also will be useful to persons in the dairy indus-try—both those involved in manufacturing products and those doing research. Furthermore, it should be beneficial to students in veterinary medicine and to veterinarians whose practice includes dairy animals. Finally, the book will be helpful to many persons in local, state, and federal regulatory agencies.

Elmer H. Marth James L. Steele

Was this article helpful?

0 0
Making Chocolate 101

Making Chocolate 101

If you love chocolate then you can’t miss this opportunity to... Discover How to Make Homemade Chocolate! Do you love gourmet chocolate? Most people do! Fine chocolates are one of life’s greatest pleasures. Kings and princes have for centuries coveted chocolate. Did you know that chocolate used to be one of the expensive items in the world, almost as precious as gold? It’s true!

Get My Free Ebook


Post a comment