Applied Dairy Microbiology
(For Food Science and Technology)
By Elmer H. Marth, James Steele

Pages: 528
Publisher: --
Edition: 1st., 1998
Language: English
ISBN: 978-0824701160


Much of the information in the dairy microbiology books of the 1950s resulted from research done in dairy industry or closely related departments of most land grant universities. These departments also trained many of the workers in the dairy industry. As time went on, when problems occurred in other segments of the food industry, faculty in dairy industry departments were often consulted. In some instances, existing faculty responded to the new challenges; in others, faculty were added to work in various nondairy segments of the food industry. Eventually, most dairy industry departments evolved into food science departments. This led to publication of several books on food microbiology—these books usually contain a chapter or two on dairy microbiology but offer no thorough discussion of the subject.

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