Dairy Microbiology Book PDF. A Professional in Dairy field is incomplete without the fundamental Knowledge of Dairy Microbiology, which covers the important area of quality management of raw materials and finished products and help in checking the Processing efficiency. It also helps in dairy Product manufacture through use of selected microorganisms (as starter cultures) and prevent the entry of harmful Pathogens to the products, thereby proving the need and importance of Dairy Microbiologists. This book will prove of great help to students pursuing under-graduate or post-graduate courses in dairy Science and technology, food science and technology, Agriculture and Veterinary science, home science and home Economics as well as other basic science courses (microbiology, biotechnology, biochemistry, Environmental science, and food nutrition) where this subject forms a part of its applied Microbiology curricula. About the Author Dr. H.A Modi is M.Sc., M.Phil, and Ph.D. in Microbiology. Presently, he is a Associate Professor (Microbiology) at Department of Life Sciences, Gujarat University, Ahmedabad. He is a recognized Ph.D. guiding Teacher in Microbiology and Biotechnology at Gujarat University (Ahmedabad), North Gujarat University (Patan), Gujarat Vidyapeeth (Ahmedabad), Ganpat University (Kherva-Mehsana) and S.V. University (Gandhinagar), supervising Ph.D. Students in Fields of Enzyme biotechnology, Bioconversion technology, Mushroomology, Biocontrol, Biocomposting etc. He is a Visiting Professor at P.G. Departments of many universities. He has presented several Scientific presentations at National as well as International conferences, seminars and symposia. His Research papers have been published in journals of national and international repute. He is a member of many prestigious Academic and Professional organizations. Dr. Modi has widely travelled in Countries like Brazil, Germany, England etc. for academic purposes.
Table of Contents
1. Introduction to milk and dairy microbiology
2. Microbiology of raw milk
3. Milk-borne diseases
4. Pasteuriza tion and sterilization of milk
5. Concentrated milks
6. Dried milks and dry whey products
7. Microbiology of starter cultures
8. Metabolism of starter cultures
9. Genetics of starter cultures
10. Introduction to fermented milks
11. Fermented milk products
12. Microbiology of cheese
13. Commercial manufacture of cheeses
14. Icecream and related frozen dairy desserts
15. Butter and related products
16. Whey, casein and caseinates
17. Probiotics
18. Physico-chemical testing of milk and dairy products
19. Routine microbiological examination of milk
20. Hazard analysis critical control point-haccp
21. Shelf-life predicting methods for milk
22. Indigenous (Indian) Dairyproducts
23. Microbial control by new nonthermal methods
24. Dairy wastes and treatment
Appendix a . Taxonomic characteristics of starter cultures
Appendix b. Differential staining techniques
Appendix c. Enzymes used in dairy industry
Appendix d. Explanation to important terms
