Microbiology of Market Milks

  1. Richard K. Robinson
  1. Kathryn J. Boor,
  2. Steven C. Murphy

Published Online: 28 JAN 2005

DOI: 10.1002/0471723959.ch3

Book Title

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition

Additional Information

How to Cite

Boor, K. J. and Murphy, S. C. (2005) Microbiology of Market Milks, in Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, Third Edition (ed R. K. Robinson), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/0471723959.ch3

Publication History

  1. Published Online: 28 JAN 2005
  2. Published Print: 12 APR 2002

ISBN Information

Print ISBN: 9780471385967

Online ISBN: 9780471723950

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CHAPTER TOOLS

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Keywords:

  • market milk;
  • pasteurization;
  • ultra-high treatment (UHT) techniques;
  • milk quality

Summary

This chapter includes the following topics:

  • Introduction

  • Current Heat Treatments for Market Milks

  • The Microflora and Enzymatic Activity of Heat-Treated Market Milks—Influence on Quality and Shelf Life

  • Pathogenic Microorganisms Associated with Heat-Treated Market Milks

  • Influence of Added Ingredients

  • Potential Applications of Alternatives to Heat for Market Milks

  • Summary

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