The cold storage of milk selects for psychrotrophic microorganisms. Following the
pasteurization or other treatment of raw milk to destroy or remove the microorganisms, spore …

Freshly drawn milk contains indigenous enzymes, including proteases and lipases. During
handling and processing, milk acquires contaminating bacteria that produce further …

The wide array of available dairy foods challenges the microbiologist, engineer, and
technologist to find the best ways to prevent the entry of microorganisms, destroy those that …

During harvesting, processing and handling operations food may become contaminated
with a wide range of microorganisms. Subsequently, during distribution and storage only a …

Demand for ultra‐high‐temperature (UHT) milk and milk protein‐based beverages is
growing. UHT milk is microbiologically stable. However, on storage, a number of chemical …

Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelflife. The
gel which forms is a three-dimensional protein matrix initiated by interactions between the …

The microbiological quality of retail chicken parts (legs, wings and giblets) and processed
chicken products (hamburgers and sausages) in Spain was investigated. Mean counts …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

A recent example of a micro‐organism causing undesired growth in consumer milk is
Bacillus sporothermodurans producing highly heat‐resistant spores (HRS) which may …

This thoroughly revised and updated reference provides comprehensive coverage of the
latest developments and scientific advances in dairy microbiology-emphasizing probiotics …