Preface to the first Edition book. Another unique feature of this book is the last chapter which provides information on treatment of dairy wastes, processes that are microbiological in nature There is some overlap among chapters in this book. For example, Listeria monocytogenes, Salmonella, psychrotrophic bacteria, lactic acid bacteria, milk composition, and bacterial standards for milk and some products are mentioned in more than one chapter. We could have exercised our prerogative as editors nd eliminated the duplication, but we elected not to do so because:(a) many persons who use this book will not read it from cover to cover but instead wil read one or two chapters of immediate interest and so the information in each chapter should be as complete as possible, (b)removing repetitive material, in most instances, would be detrimental to the flow of thought within a chapter and hence its readability, and(c) repetition enhances the educational value of the book--it's been said that the"three Rs"of learning are repetition, repetition, and repetition. This book is intended for use by advanced undergraduate and gi students in food/dairy science and food/dairy microbiology. It will also be to persons in the dairy industry-both those producing products and the research. In addition, it should be beneficial to students in veterinary medicine and to veterinarians whose practice includes dairy animals. Finally, the book will be helpful to many persons in local, state, and federal regulatory agencies Elmer h. Marth James L. steele
Preface to the First Edition vii book. Another unique feature of this book is the last chapter which provides information on treatment of dairy wastes, processes that are microbiological in nature. There is some overlap among chapters in this book. For example, Listeria monocytogenes, Salmonella, psychrotrophic bacteria, lactic acid bacteria, milk composition, and bacterial standards for milk and some products are mentioned in more than one chapter. We could have exercised our prerogative as editors and eliminated the duplication, but we elected not to do so because: (a) many persons who use this book will not read it from cover to cover but instead will read one or two chapters of immediate interest and so the information in each chapter should be as complete as possible, (b) removing repetitive material, in most instances, would be detrimental to the flow of thought within a chapter and hence its readability, and (c) repetition enhances the educational value of the book—it’s been said that the ‘‘three Rs’’ of learning are repetition, repetition, and repetition. This book is intended for use by advanced undergraduate and graduate students in food/dairy science and food/dairy microbiology. It will also be useful to persons in the dairy industry—both those producing products and those doing research. In addition, it should be beneficial to students in veterinary medicine and to veterinarians whose practice includes dairy animals. Finally, the book will be helpful to many persons in local, state, and federal regulatory agencies. Elmer H. Marth James L. Steele
Contents Preface to the Second Edition Preface to the First edition Contributors 1. Microbiology of the Dairy Animal Paul. Weimer 2. Raw milk and Fluid milk products Micaela Chadwick Hayes and Kathryn Booi 3. Concentrated and Dry Milks and Wheys Warren S. Clark Jr 4. Frozen desserts Robert t marshall 5. Microbiology of Butter and Related Products 127 Jeffrey L. Kornacki, Russell S. Flowers, and robert L. Bradley, Jr 6. Starter Cultures and Their Use Ashraf N. Hassan and Joseph F. frank
Contents Preface to the Second Edition iii Preface to the First Edition v Contributors xi 1. Microbiology of the Dairy Animal 1 Paul J. Weimer 2. Raw Milk and Fluid Milk Products 59 Micaela Chadwick Hayes and Kathryn Boor 3. Concentrated and Dry Milks and Wheys 77 Warren S. Clark, Jr. 4. Frozen Desserts 93 Robert T. Marshall 5. Microbiology of Butter and Related Products 127 Jeffrey L. Kornacki, Russell S. Flowers, and Robert L. Bradley, Jr. 6. Starter Cultures and Their Use 151 Ashraf N. Hassan and Joseph F. Frank ix
Contents 7. Metabolism of starter cultures Robert W. hutkins 8. Genetics of lactic Acid bacteria Jeffery R. Broadbent 9. Fermented milks and Cream Vikram v. mist 10. Probiotics and prebiotics Stanley e. gilliland 11. Cheese products 345 Mark e johnson 12. Fermented By-Products David R. Henning 13. Public health Concerns 397 Elliot T. ryser 14. Cleaning and Sanitizing in Milk Production and Processing Bruce R Cords, George R. Dychdala, and Francis L. Richter 15. Control of Microorganisms in Dairy Processing Dairy Product Safety Systems Robert D. Byrne and J. Russell Bishop 16. Regulatory Control of Milk and Dairy Products 613 William w. coleman 17. Testing of milk and Milk Products Charles h. white 18. Treatment of Dairy Wastes W.L Wendorff Index
x Contents 7. Metabolism of Starter Cultures 207 Robert W. Hutkins 8. Genetics of Lactic Acid Bacteria 243 Jeffery R. Broadbent 9. Fermented Milks and Cream 301 Vikram V. Mistry 10. Probiotics and Prebiotics 327 Stanley E. Gilliland 11. Cheese Products 345 Mark E. Johnson 12. Fermented By-Products 385 David R. Henning 13. Public Health Concerns 397 Elliot T. Ryser 14. Cleaning and Sanitizing in Milk Production and Processing 547 Bruce R. Cords, George R. Dychdala, and Francis L. Richter 15. Control of Microorganisms in Dairy Processing: Dairy Product Safety Systems 587 Robert D. Byrne and J. Russell Bishop 16. Regulatory Control of Milk and Dairy Products 613 William W. Coleman 17. Testing of Milk and Milk Products 645 Charles H. White 18. Treatment of Dairy Wastes 681 W. L. Wendorff Index 705
Contributors J. Russell Bishop Center for Dairy Research, University of wisconsin- Madison, Madison, Wisconsin Kathryn Boor Department of Food Science, Cornell University, Ithaca, New Robert L. Bradley, Jr. Department of Food Science, University of Wisconsin- Madison. Madison. Wisconsin Jeffery R Broadbent Department of Nutrition and Food Sciences, Utah State University, Logan, Utah Robert D. Byrne National Milk Producers Federation, Arlington, Virginia Warren S Clark, Jr. American Dairy Products Institute, Chicago, Illinois William W. Coleman Dairy Consultant and former Director of the Dairy and Livestock Division of the Minnesota Department of Agriculture, St Paul, Minne sota Bruce R. Cords Environment, Food Safety, and Public Health, Ecolab, Inc St Paul. Minnesota
Contributors J. Russell Bishop Center for Dairy Research, University of Wisconsin– Madison, Madison, Wisconsin Kathryn Boor Department of Food Science, Cornell University, Ithaca, New York Robert L. Bradley, Jr. Department of Food Science, University of Wisconsin– Madison, Madison, Wisconsin Jeffery R. Broadbent Department of Nutrition and Food Sciences, Utah State University, Logan, Utah Robert D. Byrne National Milk Producers Federation, Arlington, Virginia Warren S. Clark, Jr. American Dairy Products Institute, Chicago, Illinois William W. Coleman Dairy Consultant and former Director of the Dairy and Livestock Division of the Minnesota Department of Agriculture, St. Paul, Minnesota Bruce R. Cords Environment, Food Safety, and Public Health, Ecolab, Inc., St. Paul, Minnesota xi
Contributors George R. Dychdala Ecolab Research and Development Center, Ecolab, Inc St Paul. minnesota Russell S. Flowers Silliker Laboratories Group, Inc, Homewood, Illinois Joseph F. Frank Department of Food Science and Technology, The University of Georgia, Athens, Georgia Stanley E. Gilliland Department of Animal Science and Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma Ashraf N. Hassan Department of Dairy Science, Minia University, Minia, Micaela Chadwick Hayes Department of Food Science, Cornell Universit Ithaca, New York David R. Henning Dairy Science Department, South Dakota State University, Brookings, South Dakota Robert w. Hutkins Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska Mark E. Joh Center for Dairy Research, University of wisconsin Madison. madison wisconsin Jeffrey L. Kornacki Silliker Laboratories Group, Inc, Homewood, Illinois Robert T Marshall Department of Food Science, University of Missouri, Co- lumbia. Missouri Vikram V Mistry Dairy Science Department, South Dakota State University, Brookings, South Dakota Francis L. Richter Ecolab. Inc. St Paul. minnesota Elliot T. Ryser Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan Present affiliation: Center for Food Safety, The University of Georgia. Griffin, Georgia
xii Contributors George R. Dychdala Ecolab Research and Development Center, Ecolab, Inc., St. Paul, Minnesota Russell S. Flowers Silliker Laboratories Group, Inc., Homewood, Illinois Joseph F. Frank Department of Food Science and Technology, The University of Georgia, Athens, Georgia Stanley E. Gilliland Department of Animal Science and Food and Agricultural Products Center, Oklahoma State University, Stillwater, Oklahoma Ashraf N. Hassan Department of Dairy Science, Minia University, Minia, Egypt Micaela Chadwick Hayes Department of Food Science, Cornell University, Ithaca, New York David R. Henning Dairy Science Department, South Dakota State University, Brookings, South Dakota Robert W. Hutkins Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska Mark E. Johnson Center for Dairy Research, University of Wisconsin– Madison, Madison, Wisconsin Jeffrey L. Kornacki* Silliker Laboratories Group, Inc., Homewood, Illinois Robert T. Marshall Department of Food Science, University of Missouri, Columbia, Missouri Vikram V. Mistry Dairy Science Department, South Dakota State University, Brookings, South Dakota Francis L. Richter Ecolab, Inc., St. Paul, Minnesota Elliot T. Ryser Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan * Present affiliation: Center for Food Safety, The University of Georgia, Griffin, Georgia