About this book
This book provides the relationship between dairy products and microorganisms. It covers history, principles and fundamentals of dairy microbiology, microbiology of milk and dairy products, microbiology of dairy animals, milk processing, microbiology of raw milk, market milk, cream and butter, concentrated and dried, ice-cream and related milk products. It also covers the dairy biotechnology and hygienic milk production system. It includes the latest information on quality and safety monitoring in dairy industry.It is hoped that this handbook will be useful for the quality control products development managers, microbiologists, dairy scientists, engineers and graduate students.Getachew Osei, Ph.D. is a Consultant in Dairy Science and Technology, served for more than 30 years in various food-companies with special expertise in the manufacture of Dairy Products. He has served on the Faculty of Ahmadu Bello University, Zaria, Kaduna State, Nigeria and has taught Dairy Technology Courses for 10 years.
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