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Biofilms in the Dairy Industry (Hardcover)

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The formation and impact of biofilms on dairy manufacturing have been studied extensively in recent years, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of the approaches that may be adopted to reduce the impacts they have on manufacturing efficiency and the quality of dairy products.

Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The introductory section covers the definition and basic concepts of biofilm formation and development and provides an overview of the problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section focuses on specific biofilm-related issues, including the effect of biofilms on the quality of raw milk, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms and the association of biofilms with dairy waste effluent. The final section looks at the application of modelling approaches to the control of biofilms. Potential means of reducing contamination throughout the dairy manufacturing chain are also presented.

Biofilms in the Dairy Industry is specifically targeted at dairy professionals who want to improve the quality and consistency of their products and to improve the efficiency of manufacture through optimisation of plant use and reduction of operating costs.

Koon Hoong Teh graduated from Massey University, Palmerston North, New Zealand, majoring in food technology.

Steve Flint is Professor of Food Safety and Microbiology and Director of the Food Divisioon of the School of Food and Nutrition at Massey University, Palmerston North, New Zealand.

John Brooks is Adjunct Professor of Food Microbiology at Auckland University of Technology, Auckland, New Zealand and microbiology consultant at microTech Services Limited, Ashhurst, New Zealand.

Geoff Knight is a food microbiologist, Principal Consultant for Food Process Hygiene Solutions, Melbourne, Victgoria, Australia.
Number of Pages: 263
Genre: Technology
Sub-Genre: Food Science
Series Title: Society of Dairy Technology
Format: Hardcover
Publisher: John Wiley & Sons Inc
Language: English
Street Date: September 8, 2015
TCIN: 50178323
UPC: 9781118876213
Item Number (DPCI): 248-03-6843
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