Dairy microbiology handbook

PREFACE CONTRIBUTORS 1 MILK AND MILK PROCESSING Harjinder Singh and Rodney J. Bennett 1.1 Milk Composition / 2 1.2 Milk Components / 3 1.3 Milk Processing / 11 1.4 1.5 1.6 Conclusions / 35 References I 35 Utilization of Processes to Manufacture Products from Milk / 18 Changes to Milk Components During Processing I 23 2 THE MICROBIOLOGY OF RAW MILK James V. Chambers 2.1 Introduction / 39 2.2 2.3 2.4 Environmental Sources I 65 2.5 2.6 References / 85 The Initial Microflora of Raw Milk / 40 Biosecurity, Udder Disease, and Bacterial Content of Raw Milk / 50 The Microflora of Milking Equipment and Its Effects on Raw Milk / 66 The Influence of Storage and Transport on the Microflora of Raw Milk / 78 xi xiii 1 39 Vi CONTENTS 3 MICROBIOLOGY OF MARKET MILKS 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 Pathogenic Microorganisms Associated with Heat- Treated Market Milks / 110 Influence of Added Ingredients / 113 Potential Applications of Alternatives to Heat for Market Milks / 116 3.4 3.5 3.6 3.7 Summary / 117 References / 118 4 MICROBIOLOGY OF CREAM AND BUTTER R. Andrew Wilbey 4.1 Cream / 123 4.2 Butter / 1.57 References / 170 5 THE MICROBIOLOGY OF CONCENTRATED AND DRIED MILKS Richard K. Robinson and Pariyaporn ltsaranuwat 5.1 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 5.7 Microflora of Dried Milks / 198 5.8 References I 207 Condensed and Evaporated Milks / 176 Microbiological Aspects of Processing / 193 Product Specifications and Standard Methods / 20.5 91 123 175 CONTENTS vii 6 MICROBIOLOGY OF ICE CREAM AND RELATED PRODUCTS 21 3 P hotis P apademas and Thomas Bintsis 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 6.10 6.11 6.12 6.13 6.14 6.15 6.16 6.1 7 Introduction / 213 Classification of Frozen Desserts / 214 Ice Cream and Frozen Dessert Sales / 217 Legislation I 217 Ingredients I 222 Other Types of Ice Cream / 227 Manufacture of Ice Cream I 229 Effect of Freezing on Bacteria I 234 Ice Cream As a Cause of Food-Borne Diseases I 236 Occurrence of Pathogens in Ice Cream I 238 Microbiological Standards / 240 Microbiological Quality of Frozen Dairy Products / 243 Factors That Affect the Microbiological Quality of Ice Cream I 245 Bacteriological Control / 252 HACCP System in the Manufacture of Ice Cream / 255 Hygiene at the Final Selling Point / 256 Conclusion / 256 References I 257 7 MICROBIOLOGY OF STARTER CULTURES Adnan Y. Tamime 7.1 Introduction / 261 7.2 7.3 7.4 7.5 7.6 7.7 7.8 Quality Control / 345 References / 347 Annual Utilization of Starter Cultures / 264 Classification of Starter Organisms I 266 Terminology of Starter Cultures / 286 Starter Culture Technology / 295 Factors Causing Inhibition of Starter Cultures / 323 Production Systems for Bulk Starter Cultures I 331 261 viii CONTENTS 8 MICROBIOLOGY OF FERMENTED MILKS 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 / 421 367 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 9.3 Criteria Associated with Probiotic 9.4 9.5 9.6 9.7 9.8 9.9 Prebiotics / 464 9.10 Conclusions / 465 References / 466 Therapeutic Properties / 432 Microorganisms / 436 Safety Issues Associated with Use of Probiotic Cultures for Humans / 439 Beneficial Health Effects of Probiotic Cultures / 441 Effective Daily Intake of Probiotics / 454 Probiotic Dairy Products / 454 Factors Affecting Probiotic Survival in Food Systems / 461 10 MICROBIOLOGY OF SOFT CHEESES 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 / 494 479 CONTENTS iX 10.7 10.8 10.9 10.10 References / 510 Bacteriophages of Starter Bacteria / 499 Associated Microbial Flora or Supplementary Microbial Starter Flora / 501 Microbial Spoilage of Soft Cheese / 503 Pathogenic Microflora in Soft Cheese / 507 11 MICROBIOLOGY OF HARD CHEESE Timothy M. Cogan and Thomas P. Beresford 51 5 11.1 11.2 11.3 11.4 11.5 11.6 11.7 11.8 11.9 11.10 11.11 11.12 11.13 11.14 11.15 Introduction / 515 Starter Bacteria / 516 Growth of Starters During Manufacture / 519 Growth of Starters During Ripening / 521 Autolysis of Starters / 523 Secondary Flora / 525 Smear-Ripened Cheeses / 535 Salt and Acid Tolerance / 543 Factors Influencing Growth of Microorganisms in Cheese / 544 Spoilage of Cheese / 548 Pathogens of Cheese / 549 Raw Milk Cheeses / 550 Microbiological Analysis of Cheese / 551 Flavor Development During Ripening / 554 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 X CONTENTS 13 APPLICATION OF PROCESS CONTROL David Jervis (deceased) 593 13.1 Introduction / 593 13.2 Management Tools / 594 13.3 Risk Analysis / 600 13.4 13.5 13.6 Trouble-shooting / 649 13.7 Conclusion / 6.50 References / 652 Hazard Analysis Critical Control Points (HACCP) / 60.5 Application of HACCP / 609 14 QUALITY CONTROL IN THE DAIRY INDUSTRY 655 J. Ferdie Mostert and Peter J. Jooste 14.1 Introduction / 655 14.2 Control of Airborne Microorganisms in Dairy Plants / 6.56 14.3 Microbial Control of Water Supplies / 661 14.4 Assessment of Dairy Equipment Hygiene / 663 14.5 Hygiene of Packaging Material / 669 14.6 Sampling of Products for Microbiological Evaluation / 673 14.7 Procedures for the Direct Assessment of the Microbial Content of Milk and Milk Products / 681 14.8 Procedures for the Indirect Assessment of the Microbial Content of Milk and Milk Products / 697 14.9 Methods for Determining the Shelf Life of Milk / 705 14.10 Sterility Tests / 708 14.1 I Methods for Detecting Pathogenic Microorganisms andTheirToxins / 709 14.12 Microbiological Standards for Different Dairy Products / 721 14.13 Relevance of Techniques and Interpretation of Results / 723 References / 725 Index 737