By Photis Papademas
The target of this ebook is to supply a systematic historical past to dairy microbiology by means of re-examining the elemental suggestions of normal foodstuff microbiology and the microbiology of uncooked milk whereas supplying a pragmatic method of the subsequent elements: famous and newfound pathogens which are of significant challenge to the dairy undefined.
Topics addressed contain Cronobactersakazakii and its significance to toddler formulation milk or Mycobacterium avium subspecies paratuberculosis (MAP) that would be attached to continual human ailments (Crohn’s), the position of dairy starter cultures in production fermented dairy items, constructing novel sensible dairy items throughout the incorporation of probiotic lines, insights within the box of molecular tools for microbial identity, and controlling dairy pathogens because of the obligatory software of nutrition security administration platforms (FSMS) to the dairy industry.
The publication will offer dairy execs and scholars alike the most recent info in this monstrous subject.
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Additional info for Dairy microbiology : a practical approach
2012). Less obvious reservoirs of microbial contamination of raw milk are biofilms formed in the interior of rubber or stainless steel equipment used for milk collection, storage and transport. Biofilms are complex microbial communities residing in a matrix or organic matter (proteins, polysaccharides and DNA) adhered to solid surfaces (Marchand et al. 2012). Thorough investigations have been conducted involving the microbiological examination of multiple environmental samples from sites within dairy farms including air samples, samples from animal sites and raw milk.
And Paenibacillus spp. exist in the dairy farm environment and can therefore contaminate raw milk. , from raw milk through packaged products (Scheldeman et al. 2004, Huck et al. 2007, 2008, Ivy et al. 2012). The presence of thermophilic bacilli in dairy products undergoing intense heat treatment (such as milk powder) is usually the result of selection by the conditions (high temperatures) employed during manufacture. These bacteria can grow in sections of dairy plants where temperatures reach 40–65°C and readily form biofilms.
The chapter discusses aspects pertaining mostly to bacteria (eubacteria) and to a lesser extent to fungi and viruses. , Toxoplasma, Cryptosporidium), helminths or other parasites are not covered. Legislative Requirements for Raw Milk in the EU Specific rules governing the production and handling of raw milk are laid down in Regulation (EC) No. 853/2004 of the European Parliament and of the Council. The same regulation contains legislative requirements pertaining to the composition [(Microbiological, Somatic Cell Count (SCC)] of raw milk.
Dairy microbiology : a practical approach by Photis Papademas