Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products

DAIRY MICROBIOLOGY HANDBOOK THIRD EDITION......Page 1
CONTENTS......Page 7
PREFACE......Page 13
CONTRIBUTORS......Page 15
1 MILK AND MILK PROCESSING......Page 17
1.1 Milk Composition......Page 18
1.2 Milk Components......Page 19
1.3 Milk Processing......Page 27
1.4 Utilization of Processes to Manufacture Products from Milk......Page 34
1.5 Changes to Milk Components During Processing......Page 39
References......Page 51
2.1 Introduction......Page 55
2.2 The Initial Microflora of Raw Milk......Page 56
2.3 Biosecurity, Udder Disease, and Bacterial Content of Raw Milk......Page 66
2.4 Environmental Sources......Page 81
2.5 The Microflora of Milking Equipment and Its Effects on Raw Milk......Page 82
2.6 The Influence of Storage and Transport on the Microflora of Raw Milk......Page 94
References......Page 101
3.1 Introduction......Page 107
3.2 Current Heat Treatments for Market Milks......Page 108
3.3 The Microflora and Enzymatic Activity of Heat-Treated Market Milks—Influence on Quality and Shelf Life......Page 114
3.4 Pathogenic Microorganisms Associated with Heat-Treated Market Milks......Page 126
3.5 Influence of Added Ingredients......Page 129
3.6 Potential Applications of Alternatives to Heat for Market Milks......Page 132
3.7 Summary......Page 133
References......Page 134
4.1 Cream......Page 139
4.2 Butter......Page 173
References......Page 186
5 THE MICROBIOLOGY OF CONCENTRATED AND DRIED MILKS......Page 191
5.1 Condensed and Evaporated Milks......Page 192
5.2 Sweetened Condensed Milks......Page 200
5.3 Retentates......Page 204
5.4 Production of Dried Milk Powders......Page 205
5.5 Manufacturing Processes......Page 206
5.6 Microbiological Aspects of Processing......Page 209
5.7 Microflora of Dried Milks......Page 214
5.8 Product Specifications and Standard Methods......Page 221
References......Page 223
6.1 Introduction......Page 229
6.2 Classification of Frozen Desserts......Page 230
6.4 Legislation......Page 233
6.5 Ingredients......Page 238
6.6 Other Types of Ice Cream......Page 243
6.7 Manufacture of Ice Cream......Page 245
6.8 Effect of Freezing on Bacteria......Page 250
6.9 Ice Cream As a Cause of Food-Borne Diseases......Page 252
6.10 Occurrence of Pathogens in Ice Cream......Page 254
6.11
 Microbiological Standards......Page 256
6.12 Microbiological Quality of Frozen Dairy Products......Page 259
6.13 Factors That Affect the Microbiological Quality of Ice Cream......Page 261
6.14 Bacteriological Control......Page 268
6.15 HACCP System in the Manufacture of Ice Cream......Page 271
6.17 Conclusion......Page 272
References......Page 273
7.1 Introduction......Page 277
7.2 Annual Utilization of Starter Cultures......Page 280
7.3 Classification of Starter Organisms......Page 282
7.4 Terminology of Starter Cultures......Page 302
7.5 Starter Culture Technology......Page 311
7.6 Factors Causing Inhibition of Starter Cultures......Page 339
7.7 Production Systems for Bulk Starter Cultures......Page 347
7.8 Quality Control......Page 361
References......Page 363
8.1 Introduction......Page 383
8.2 Lactic Fermentations......Page 385
8.3 Yeast–Lactic Fermentations......Page 423
8.4 Mold–Lactic Fermentations......Page 435
References......Page 437
9.1 Introduction......Page 447
9.2 Probiotic Microorganisms Associated with Therapeutic Properties......Page 448
9.3 Criteria Associated with Probiotic Microorganisms......Page 452
9.4 Safety Issues Associated with Use of Probiotic Cultures for Humans......Page 455
9.5 Beneficial Health Effects of Probiotic Cultures......Page 457
9.7 Probiotic Dairy Products......Page 470
9.8 Factors Affecting Probiotic Survival in Food Systems......Page 477
9.9 Prebiotics......Page 480
9.10 Conclusions......Page 481
References......Page 482
10.1 Introduction......Page 495
10.3 Unripened Soft Cheeses......Page 496
10.4 Ripened Soft Cheeses......Page 505
10.5 Pickled Soft Cheeses......Page 507
10.6 Starter Microorganisms for Soft Cheese......Page 510
10.7 Bacteriophages of Starter Bacteria......Page 515
10.8 Associated Microbial Flora or Supplementary Microbial Starter Flora......Page 517
10.9 Microbial Spoilage of Soft Cheese......Page 519
10.10 Pathogenic Microflora in Soft Cheese......Page 523
References......Page 526
11.1 Introduction......Page 531
11.2 Starter Bacteria......Page 532
11.3 Growth of Starters During Manufacture......Page 535
11.4 Growth of Starters During Ripening......Page 537
11.5 Autolysis of Starters......Page 539
11.6 Secondary Flora......Page 541
11.7 Smear-Ripened Cheeses......Page 551
11.8 Salt and Acid Tolerance......Page 559
11.9 Factors Influencing Growth of Microorganisms in Cheese......Page 560
11.10 Spoilage of Cheese......Page 564
11.11 Pathogens of Cheese......Page 565
11.12 Raw Milk Cheeses......Page 566
11.13 Microbiological Analysis of Cheese......Page 567
11.14 Flavor Development During Ripening......Page 570
11.15 Acceleration of Ripening......Page 572
References......Page 573
12.2 Likely Sources of Contamination......Page 577
12.3 The Environment......Page 578
12.4 Plant and Equipment......Page 589
12.5 The Human Element......Page 598
12.6 Waste Disposal......Page 602
References......Page 603
13.1 Introduction......Page 609
13.2 Management Tools......Page 610
13.3 Risk Analysis......Page 616
13.4 Hazard Analysis Critical Control Points (HACCP)......Page 621
13.5 Application of HACCP......Page 625
13.6 Trouble-shooting......Page 665
13.7 Conclusion......Page 666
References......Page 668
14.1 Introduction......Page 671
14.2 Control of Airborne Microorganisms in Dairy Plants......Page 672
14.3 Microbial Control of Water Supplies......Page 677
14.4 Assessment of Dairy Equipment Hygiene......Page 679
14.5 Hygiene of Packaging Material......Page 685
14.6 Sampling of Products for Microbiological Evaluation......Page 689
14.7 Procedures for the Direct Assessment of the Microbial Content of Milk and Milk Products......Page 697
14.8 Procedures for the Indirect Assessment of the Microbial Content of Milk and Milk Products......Page 713
14.9 Methods for Determining the Shelf Life of Milk......Page 721
14.10 Sterility Tests......Page 724
14.11 Methods for Detecting Pathogenic Microorganisms and Their Toxins......Page 725
14.12 Microbiological Standards for Different Dairy Products......Page 737
14.13 Relevance of Techniques and Interpretation of Results......Page 739
References......Page 741
Index......Page 753