Microbiology of Milk and Dairy Products. Textbook

The training manual discusses the development of the microbiology of milk and dairy products, modern ideas about the classification and the properties of microorganisms used in the production of dairy products, as well as the damage causing them and alimentary diseases. The characteristics of indicator groups of microorganisms are given to control the quality and safety of dairy products. The features of microbiological processes and the control of the production of raw and drinking milk, sour milk products, cheese, oil, secondary dairy raw materials, dairy canned food and ice cream are described in accordance with the current regulatory documents.
A textbook is intended for university students, graduate students and practitioners.
2nd edition, stereotypical