Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (3rd Edition)

780 Pages·2007·47.71 MB·English

by  Richard K. Robinson

DAIRY MICROBIOLOGY
HANDBOOK
THIRD EDITION
This Page Intentionally Left Blank
DAIRY MICROBIOLOGY
HANDBOOK
THIRD EDITION
Edited by
RICHARD ROBINSON
K.
A JOHN WILEY & SONS, INC., PUBLICATION
This book is printed on acid-free paper. @
Copyright 0 2002 by John Wiley and Sons, Inc., New York. All rights reserved.
Published simultaneously in Canada.
No par1 of this publication may be reproduccd, stored in a retrieval system or transmitted in
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Library of Congress Cataloging-in-Publication Data is available.
ISBN 0-471-38506-4
Printed in the United States of America.
10 9 8 7 6 5 4 3 2 1
CONTENTS
PREFACE xi
CONTRIBUTORS xiii
1 MILK AND MILK PROCESSING 1
Harjinder Singh and Rodney J. Bennett
1.1 Milk Composition / 2
1.2 Milk Components / 3
1.3 Milk Processing / 11
1.4 Utilization of Processes to Manufacture Products
from Milk / 18
1.5 Changes to Milk Components During Processing I 23
1.6 Conclusions / 35
References I 35
2 THE MICROBIOLOGY OF RAW MILK
39
James V. Chambers
2.1 Introduction / 39
2.2 The Initial Microflora of Raw Milk / 40
2.3 Biosecurity, Udder Disease, and Bacterial Content
of Raw Milk / 50
2.4 Environmental Sources I 65
2.5 The Microflora of Milking Equipment and Its
Effects on Raw Milk / 66
2.6 The Influence of Storage and Transport on the
Microflora of Raw Milk / 78
References / 85
Vi CONTENTS
3 MICROBIOLOGY OF MARKET MILKS 91
Kathryn J. Boor and Steven C. Murphy
3.1 Introduction / 91
3.2 Current Heat Treatments for Market Milks / 92
3.3 The Microflora and Enzymatic Activity of Heat-
Treated Market Milks-Influence on Quality and
Shelf Life / 98
3.4 Pathogenic Microorganisms Associated with Heat-
Treated Market Milks / 110
3.5 Influence of Added Ingredients / 113
3.6 Potential Applications of Alternatives to Heat for
Market Milks / 116
3.7 Summary / 117
References / 118
4 MICROBIOLOGY OF CREAM AND BUTTER 123
R. Andrew Wilbey
4.1 Cream / 123
4.2 Butter / 1.57
References / 170
5 THE MICROBIOLOGY OF CONCENTRATED AND
DRIED MILKS 175
Richard K. Robinson and Pariyaporn ltsaranuwat
5.1 Condensed and Evaporated Milks / 176
5.2 Sweetened Condensed Milks / 184
5.3 Retentates / 188
5.4 Production of Dried Milk Powders / 189
5.5 Manufacturing Processes / 190
5.6 Microbiological Aspects of Processing / 193
5.7 Microflora of Dried Milks / 198
5.8 Product Specifications and Standard Methods / 20.5
References I 207
CONTENTS vii
6 MICROBIOLOGY OF ICE CREAM AND RELATED
PRODUCTS 21 3
Ph otis Pa pademas and Thomas Bintsis
6.1 Introduction / 213
6.2 Classification of Frozen Desserts / 214
6.3 Ice Cream and Frozen Dessert Sales / 217
6.4 Legislation I 217
6.5 Ingredients I 222
6.6 Other Types of Ice Cream / 227
6.7 Manufacture of Ice Cream I 229
6.8 Effect of Freezing on Bacteria I 234
6.9 Ice Cream As a Cause of Food-Borne Diseases I 236
6.10 Occurrence of Pathogens in Ice Cream I 238
6.11 Microbiological Standards / 240
6.12 Microbiological Quality of Frozen Dairy Products / 243
6.13 Factors That Affect the Microbiological Quality of
Ice Cream I 245
6.14 Bacteriological Control / 252
6.15 HACCP System in the Manufacture of Ice Cream / 255
6.16 Hygiene at the Final Selling Point / 256
6.1 7 Conclusion / 256
References I 257
7 MICROBIOLOGY OF STARTER CULTURES 261
Adnan Y. Tamime
7.1 Introduction / 261
7.2 Annual Utilization of Starter Cultures / 264
7.3 Classification of Starter Organisms I 266
7.4 Terminology of Starter Cultures / 286
7.5 Starter Culture Technology / 295
7.6 Factors Causing Inhibition of Starter Cultures / 323
7.7 Production Systems for Bulk Starter Cultures I 331
7.8 Quality Control / 345
References / 347
viii CONTENTS
8 MICROBIOLOGY OF FERMENTED MILKS 367
Richard K. Robinson, Adnan Y Tamime, and
Monika Wszolek
8.1 Introduction / 367
8.2 Lactic Fermentations / 369
8.3 Yeast-Lactic Fermentations / 407
8.4 Mold-Lactic Fermentations / 419
References / 421
9 MICROBIOLOGY OF THERAPEUTIC MILKS 43 1
Gillian E. Gardiner, R. Paul Ross, Phil M. Kelly, Catherine
Stanton, J. Kevin Collins, and Gerald Fitzgerald
9.1 Introduction / 431
9.2 Probiotic Microorganisms Associated with
Therapeutic Properties / 432
9.3 Criteria Associated with Probiotic
Microorganisms / 436
9.4 Safety Issues Associated with Use of Probiotic
Cultures for Humans / 439
9.5 Beneficial Health Effects of Probiotic Cultures / 441
9.6 Effective Daily Intake of Probiotics / 454
9.7 Probiotic Dairy Products / 454
9.8 Factors Affecting Probiotic Survival in Food
Systems / 461
9.9 Prebiotics / 464
9.10 Conclusions / 465
References / 466
10 MICROBIOLOGY OF SOFT CHEESES 479
Nana Y Farkye and Ebenezer R. Vedamuthu
10.1 Introduction / 479
10.2 Categories of Soft Cheeses / 480
10.3 Unripened Soft Cheeses / 480
10.4 Ripened Soft Cheeses / 489
10.5 Pickled Soft Cheeses / 491
10.6 Starter Microorganisms for Soft Cheese / 494
CONTENTS iX
10.7 Bacteriophages of Starter Bacteria / 499
10.8 Associated Microbial Flora or Supplementary
Microbial Starter Flora / 501
10.9 Microbial Spoilage of Soft Cheese / 503
10.10 Pathogenic Microflora in Soft Cheese / 507
References / 510
11 MICROBIOLOGY OF HARD CHEESE 51 5
Timothy M. Cogan and Thomas P. Beresford
11.1 Introduction / 515
11.2 Starter Bacteria / 516
11.3 Growth of Starters During Manufacture / 519
11.4 Growth of Starters During Ripening / 521
11.5 Autolysis of Starters / 523
11.6 Secondary Flora / 525
11.7 Smear-Ripened Cheeses / 535
11.8 Salt and Acid Tolerance / 543
11.9 Factors Influencing Growth of Microorganisms in
Cheese / 544
11.10 Spoilage of Cheese / 548
11.11 Pathogens of Cheese / 549
11.12 Raw Milk Cheeses / 550
11.13 Microbiological Analysis of Cheese / 551
11.14 Flavor Development During Ripening / 554
11.15 Acceleration of Ripening / 556
References / 557
12 MAINTAINING A CLEAN WORKING ENVIRONMENT 561
Richard K. Robinson and Adnan Y. Tamime
12.1 Introduction / 561
12.2 Likely Sources of Contamination / 561
12.3 The Environment / 562
12.4 Plant and Equipment / 573
12.5 The Human Element / 582
12.6 Waste Disposal / 586
References / 587