Best Reference Books – Food and Dairy Microbiology

«
»
We have compiled the list of Top 10 Best Reference Books on Food and Dairy Microbiology subject. These books are used by students of top universities, institutes and colleges. Here is the full list of top 10 best books on Food and Dairy Microbiology along with reviews.

Kindly note that we have put a lot of effort into researching the best books on Food and Dairy Microbiology subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Food and Dairy Microbiology" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.

1. “Dairy Microbiology” by P Parihar

“Dairy Microbiology” Book Review: This book is designed for students from food science and technology backgrounds. The history of microbiology is given in the start of the book. Taxonomy of microorganism and microbes details are given in the book. This book also contains information about microbial physiology. The information about methods for sanitation and milk quality is given in the book. Details about microorganisms in milk also given in the book. Raw milk microflora and milk borne disease information is given. This book also contains information about factors affecting the growth and survival of microorganisms in milk/foods. The information about milk products, its grading and defects is given in the book. Starter culture is also given in the book. Information about pasteurization, cream, butter, cheese, ice cream and culture milk is given in detailed manner. Casein, Caseinates and milk proteins details are also given there. Information about controlling microbial quality of food and its standards is explained in the book. This book also contains the bacteriological tests for milk in detail.

2. “Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products” by Richard K Robinson

advertisement
“Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products” Book Review: This book is designed for students from food science and technology backgrounds. Information about milk and milk processing is given in the start of the book. The details about microbiology of raw milk and market milk is also given there. Microbiology of cream and butter, concentrated and dried milk, ice cream and related products details also given in detailed manner. This book also contains information about microbiology of starter cultures and fermented milks. Microbiology of therapeutic milks also given there. Microbiology of soft cheeses and hard cheeses is also given in the book. This book also contains details about maintaining a clean working environment. Applications of process control are also given in the book. The information about quality control in the dairy industry is given in this book.

3. “Applied Dairy Microbiology, Second Edition (Food Science and Technology)” by Elmer H Marth and James Steele

“Applied Dairy Microbiology, Second Edition (Food Science and Technology)” Book Review: This book is designed for students from food science and technology backgrounds. The basic introduction about microbiology of the dairy animals, information about raw and fluid milks is given in the start of the book. This book also contains information about concentrated and dry milks and wheys in detail. Information about frozen desserts, microbiological products is explained in the book. This book also contains starter cultures and metabolism of starter cultures is given in detailed manner. Information about genetic lactic acid bacteria and fermented milks and creams is given in the book. Probiotic and prebiotic products details are given. This book also contains information about cheese products and fermented byproducts. Public health concern, cleaning and sanitizing, control of microorganism, testing of milk and treatment of dairy waste is given in the book in detail.

4. “Dairy Microbiology: A Practical Approach” by Photis Papademas

advertisement
advertisement
“Dairy Microbiology: A Practical Approach” Book Review: This book is designed for students from food science and technology backgrounds. Basic concepts of food microbiology are explained in the beginning of the book. The microbiology of raw milk is explained in the book. This book also contains characteristics and impact of dairy pathogens. Dairy starter culture and applications of probiotics in the dairy industry is given in a detailed manner. Applications of molecular methods and food safety management systems are given in the book.

5. “Dairy Microbiology and Biochemistry: Recent Developments” by Barbaros Ozer and Gülsün Akdemir-Evrendilek

“Dairy Microbiology and Biochemistry: Recent Developments” Book Review: This book is designed for students from food science and technology backgrounds. Introduction about microbiology of raw milk is given in the book. Dairy starter culture and advance in genetic lactic acid bacteria is explained in this book. Biopreservation by lactic acid and microbiology of processed liquid milk is given in the book. This book also contains information about cheese microbiology. Primary biochemical events during cheese ripening are given in detailed manner. Microbiology and biochemistry of fermented products is given in the book. This book also contains details about development of fermented milk products. Microbiology of cream, butter, ice cream and evaporated, condensed and powdered milk is given in the book. Functional dairy ingredients are also explained in the book along with non-thermal processing milk and its products. Microbiological safety systems for dairy processing and strategies for rapid detection of milk-borne pathogens is explained in the book. This book also contains details about current regulation in microbiological control milk and dairy products.

6. “Occupational Therapy with Elders: Strategies for the COTA (Dairy Microbiology)” by Padilla

advertisement
“Occupational Therapy with Elders: Strategies for the COTA (Dairy Microbiology)” Book Review: This book is designed for students from dairy microbiology backgrounds.The concepts of aging is given in the start of the book which include topics like agings trends, biological and social theories, aging process, psychological aspects, regulation of public policy and health promotion and disease prevention details. Occupational therapy intervention with elders is also given in the book. In which opportunities for practice, cultural diversity, ethical aspect, addressing sexual activity and use of medication is involved. Consideration of mobility is also given there. This book also contains information about working with elders who have hearing or vision impairments, cerebrovascular accidents, orthopedic or pulmonary or oncological conditions. This book also have the strategies to maintain continence in elders. Nutritional concerts with elders are also explained in the book.

7. “Laboratory Methods in Food Microbiology” by Wilkie F Harrigan

“Laboratory Methods in Food Microbiology” Book Review: This book is designed for students from food science and technology backgrounds. Basic methods and general notes on laboratory procedure is given in the beginning of the book. This book also contains a procedure to use a microscope. Staining methods are also explained in the book with its preparation, types and characters. This book also contains detailed information about statistical methods also which are used for selection and examination of microbial colonies. Methods of anaerobic culture and cultivation in carbon dioxide-enriched atmosphere are also given. Biochemical tests for bacteria are also given in the book. This book also contains details about cleaning of glassware and apparatus. Information about sterilization and laboratory evaluation of disinfectants is given in the book. Serological methods also given there. This book also contains techniques in applied microbiology which include bacteriological examination of water, soil and silage. Microbiological examination of foods, cheese, butter, milk powder, canned concentrated milk, ice cream and cream also given in the book. Examination of dairy utensils and dairy starter culture is given.

8. “Food And Dairy Microbiology” by M K Rao

advertisement
“Food And Dairy Microbiology” Book Review: This book is designed for students from food science and technology backgrounds. Introduction about the topic is given in the beginning of the book. Study about microbes in labs and microscopic examination is explained in this book. This book also contains details about the source of microorganism and growth of microbes. Details about microorganisms in food also explained in this book. This book also contains information about microbial fermentation and their culture for fermentation in a detailed manner. Microbes enzyme productions and microbiology of milk and milk products is explained in this book. Information about dairy products is also given. This book also contains details about industrial fermentation.

9. “Dairy Ingredients for Food Processing” by Ramesh C Chandan and Arun Kilara

“Dairy Ingredients for Food Processing” Book Review: This book is designed for students from food science and technology backgrounds. The overview of dairy ingredients for food processing is given in the beginning of the book. Characteristics and microbiological aspects of dairy ingredients are given in the book. Processing principles of dairy ingredients given in the book. This book contains detailed information about concentrated fluid milk ingredients and dry milk ingredients. Information about whey-based ingredients is given in the book along with butter and its products information. Principle of cheese technology is also given. Applications of selected cheese varieties are given in the book. This book also contains enzyme-modified dairy ingredients and fermented dairy ingredients. Information about functional and dairy-based ingredients is given in a detailed manner along with nutritiative and health attributes of dairy ingredients.

10. “Modern Food Microbiology” by J M Jay

advertisement
“Modern Food Microbiology” Book Review: This book is designed for students from food science and technology backgrounds. The history of microorganisms in food is given in the start of the book. Information about habitat, taxonomy and growth parameters is given in the book which include its role and significance of microorganism in foods. Intrinsic and extrinsic parameters of food are also included in it. The detailed information about microorganisms in foods which contains details about fresh meat, processed meat, seafood, vegetable and fruits, dairy and non-dairy products and miscellaneous products. The different methods for determining microorganism and its products from food is given in the book which include chemical, physical and biological methods. Food protection methods and properties of psychrotrophs, thermophiles and radiation-resistant bacteria are given in this book. This book also contains various indicators details for food safety and principle quality control and microbiological criteria. The details about food borne disease is also given in the book.

People who are searching for Free downloads of books and free pdf copies of these top 10 books on Food and Dairy Microbiology – we would like to mention that we don’t have free downloadable pdf copies of these good books and one should look for free pdf copies from these Authors only if they have explicitly made it free to download and read them.

We have created a collection of best reference books on "Food and Dairy Microbiology" so that one can readily see the list of top books on "Food and Dairy Microbiology" and buy the books either online or offline.

If any more book needs to be added to the list of best books on Food and Dairy Microbiology subject, please let us know.

Sanfoundry Global Education & Learning Series – Best Reference Books!

Participate in the Sanfoundry Certification contest to get free Certificate of Merit. Join our social networks below and stay updated with latest contests, videos, internships and jobs!
advertisement
advertisement
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He is Linux Kernel Developer & SAN Architect and is passionate about competency developments in these areas. He lives in Bangalore and delivers focused training sessions to IT professionals in Linux Kernel, Linux Debugging, Linux Device Drivers, Linux Networking, Linux Storage, Advanced C Programming, SAN Storage Technologies, SCSI Internals & Storage Protocols such as iSCSI & Fiber Channel. Stay connected with him @ LinkedIn | Youtube | Instagram | Facebook | Twitter