Dairy Microbiology

"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."