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Full Description
Food safety is a pressing concern for humanity. The consumption of unsafe food has long posed significant health risks, and many of the food safety issues that exist today are not novel. Governments worldwide are actively working to improve the safety of the food supply.
This book is designed to emphasize the importance of clean milk production, handling, and processing for public health. It concisely outlines the need for adopting various practices for a comprehensive approach to safe market milk and milk products. The information on spoilage and pathogenic organisms will aid students in understanding food contamination and the measures to prevent and control it.
The laboratory manual includes experiments that are intended to train students in the microbiological aspects and safety of food.
Contents
1. Introduction
2. Morphology of Microorganism
3. Growth of Microorganisms
4. Sources of Contamination of Milk and its Control
5. Hygienic Milk Production
6. Handling of Raw Milk
7. Starter Culture
8. Normal and Abnormal Fermentation
9. Bacteriophage
10. Milk Borne Diseases and Control Milk Borne Diseases: Infections, Intoxications and Toxi-Infections
11. Mastitis
12. Specific Diseases
13. Antimicrobial Systems in Milk
14. Hygienic Aspects of Dairy Equipment
15. Microbiological Quality Control for Milk and Milk Products
16. Milk Legislation Grading of Milk
