The purpose of this chapter is to give the reader an appreciation of the complex relationship between microorganisms and dairy products. Much of the technology of dairy processing is long established and is reviewed in detail elsewhere (Varnam and Sutherland, 1994; Spreer, 1998; Robinson, 2002; Tetra Pak, 2003). The microbiology of butter is discussed in Chapter 11. This chapter discusses milk (raw or heat-treated) for human consumption, concentrated and dried milks, and fermented milks.
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© 2005 Kluwer Academic/Plenum Publishers, New York
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Roberts{roJoint Chairman}, T.A. et al. (2005). Milk and dairy products. In: Roberts{roJoint Chairman}, T.A., et al. Micro-Organisms in Foods 6. Springer, Boston, MA. https://doi.org/10.1007/0-387-28801-5_16
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DOI: https://doi.org/10.1007/0-387-28801-5_16
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