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Dairy and Food Microbiology, Pathogens, Organisms, Contaminants That Cause Defects

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29.
FUNDAMENTALS OF CHEESE SCIENCE
by P.F Fox, T.P. Guinee, T.M. Cogan and P.L.H. McSweeney, 587 pages, 2000
This text is divided into 23 chapters that deal with the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidifcation, the microbiology and bio- chemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese.
Also listed in Dairy Chemistry
$220.00
  $235.00

30.

DAIRY PROCESSING AND QUALITY ASSURANCE
by Ramesh Chandan, Arun Kilara, Nagendra Shah, 600 pages, 2008

A complete description of the processing and manufacturing stages of market milk and major dairy products from the receipt of raw materails to the packaging of the products, including quality assurance aspects. The book discusses the chemical, composition, physical and functional properties of milk; microbiological considerations related to milk processing; regulatory compliance; transporation to the processing plant; and the ingredients used in processing of dairy products. Fluid milk products, cultured milk and yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts and other products are discussed..  

  $246.00
  $265.00

33.
MILK QUALITY
by F. Harding, 166 pages, 1996
This book provides easily understood background knowledge of milk quality problems. It identifies the quality parameters of significance, and explains what they are, whey they are important and how they are measured. Practical help is given for the sampling and testing of milk. Most important of all, the value of good quality milk and how it can be produced and maintained are stressed.  
  $157.00
  $172.00

45.
THE MICROBIOLOGICAL SAFETY AND QUALITY ASSURANCE OF FOOD, Vol I & II edited by B.M. Lund, T.C. Baird-Parker, G. Gould, 1,885.00 pages, 2000
This two-volume text serves as an outstanding reference for individuals responsible for the production, processing, distribution, sale, and serving of food; for the control of hazards and spoilage of food products; for teaching or studying the principles of food microbiology; and for assessing and regulating the safety and quality of foods.
  $521.00
  $536.00

52.
MODERN FOOD MICROBIOLOGY, Seventh Edition
by James M. Jay, 790 pages, 2005
Modern Food Microbiology is a book that explores the fundamental elements affecting the presence, activity, and control or microorganisms in food. Chapters on food preservation by modified atmospheres, high pressure and pulsed electric filed processing, and an introduction to foodborne pathogens were added to this highly regarded reference book.
  $76.00
  $90.00

53.
LACTIC ACID BACTERIA, 4th Edition, Revised & Expanded
edited by S. Lahtinen, S. Salminen, A. Von Wright and A.Ouwehand, 798 pages, 2011
The latest edition is a comprehensive study of recent research
pertaining to lactic acid bacteria and bifiidobacteria. The fourth edition includes revised studies in genetics as well as new findings in metabolizing lactic acid, becoming aware of more probiotic functions within the body, and relevance in food and food preparation. This edition has made advanced strides in providing detailed information on probiotic research. New data on immunology, animal probiotics , and the role of propionic acid bacteria have been added. The importance of bacteriophages, both as a practical problem and as a molecular biological tool, has merited a special chapter.
  $196.00
  $216.00

55.
LISTERIA, LISTERIOSIS & FOOD SAFETY, 3RD EDITION edited by Elliott Ryser, Elmer
This newest edition features revisions of all chapters with many by new authors. Updated, revised and expanded material including new chapters on risk assessment, cost of outbreaks, and regulatory control, and future directions of listeria research. The book also provides extensive literature on the growth and survival of listeria in foods; offers comprehensive information on contamination rates for dairy; allows quick access to all listeria-related recalls to date.new chapters on pathogenesis; on typing strains of Listeria monocytogenes and revisions and additions. Included from the first edition are descriptions of bacterium in both humans and domesticated animals; outlining conventional and rapid methods to isolate, detect, and identify Listeria monocytogenes and much more.
  $202.00
  $216.00

59.
APPLIED DAIRY MICROBIOLOGY
edited by Elmer H. Marth and James L. Steele, 744 pages, 2001
This thoroughly revised and updated text provide comprehensive coverage of the latest developments and scientific advances in dairy microbiology - emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. New chapters on the use, metabolism, and genetics of starter cultures - including data on isolation and enumeration of lactic acid bacteria.
  $256.00
  $270.00
63. COMPENDIUM of METHODS for the MICROBIOLOGICAL EXAMINATION of FOODS, 
4th Edition
edited by Frances Pouch Downes, PhD and Keith Ito
Now in its 4th edition, this book is the all inclusive reference for anyone involved in the dynamic fields of processing and testing the safety and quality of foods. This book presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance and reliability. More than 200 experts have reviewed and updated the 64 chapters in this new edition.
$154.00
  $202.00
Antimicrobials in Food, Third Edition (Food Science and Technology)
68.
ANTIMICROBIALS IN FOOD
edited by Alfred Branen and P. Michael Davidson, John Sofos 720 pages, 2005
This new edition maintains and enhances covers virtually every recognized added and naturally occurring antimicrobial, in a cohesive, quick-access format - providing detailed information on their spectrum of activity, mechanisms of action, applications, regulations, toxicological aspects, and assays.
  $202.00
  $216.00

70.
SHELF-LIFE EVALUATION OF FOODS, 2nd Edition
by Dominic Man and Adrian Jones, 272 pages, 2000
The principles chapters include: Scientific Principles of Shelf-Life Evaluation; The Methodology of Shelf-Life Determination; The Principles and Practice of Shelf-Life Prediction for Microorganisms; Packaging and Food Quality; The HACCP System; and Preservation Technology and Shelf-Life. The Practice chapters include Chilled Yogurt and Other Dairy Desserts.
  $221.00
  $236.00

86.
MICROBIOLOGY AND TECHNOLOGY OF FERMENTED FOODS  by Robert W. Hutkins, 473, 2006
How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are described. Coverage for manufacture of cultured dairy products and cheese are included with other industries. Industrial processes, key historical events, new discoveries, case studies and other information are highlighted.
Printed On Demand
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$246.00

 Printed On Demand
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$265.00


90.
GUIDE TO FOODBORNE PATHOGENS edited by Ronald G. labbe and Santos Garcia, 373 pages, 2001
This volume offers broad and accesible coverage of the pathogens — bacteria, viruses, and parasites — most commonly responsible for foodborne illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods.  It also include coverage of prions and BSE.
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$164.00

Printed On Demand
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$183.00


91.
DAIRY MICROBIOLOGY HANDBOOK, The Microbiology of Milk and Milk Products
edited R.K. Robinson, 765 pages, 2002
This edition discusses new diagnostics techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days; provides thorough coverage of dairy microbiology principles as well as practical applications; includes the latest developments in dairy starter cultures and genetic engineering techniques; and offer completely updated standards of GMPs.
Printed On Demand
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$211.00

Printed On Demand
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$230.00


97.
PRACTICAL PHAGE CONTROL
by the International Dairy Federation, 43 page Bulletin, 1991
An older book about the theoretical findings, coupled with hands-on practical information about the proliferation of bacteriophage in the dairy plant.
  $71.00
  $85.00