3. Microbiological Aspects of Dairy Ingredients

  1. Ramesh C. Chandan PhD2 and
  2. Arun Kilara PhD3
  1. Michael Rowe PhD and
  2. John Donaghy PhD

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch3

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Rowe, M. and Donaghy, J. (2011) Microbiological Aspects of Dairy Ingredients, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch3

Editor Information

  1. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 3

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. Agri-Food and Biosciences Institute, New Forge Lane, Belfast, Northern Ireland, BT9 5PX, UK

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169



  • microbiological aspects - of dairy ingredients;
  • milk, a very nutritious medium - not only for humans but, if extrinsic conditions are favorable, for microorganisms;
  • microbial spoilage and food safety - concerning main milk and dairy products used as ingredients;
  • pathogenic microorganisms - associated with milk and dairy products;
  • Yersinia enterocolitica, a small ovoid Gram-negative bacillus - slightly acid fast;
  • Mycobacterium avium subsp. Paratuberculosis (Map) - the Map organism, cause of Johne's disease of cattle;
  • prion proteins, precursor infective prion proteins (PrPc) - detection in milk, not in bovine spongiform encephalopathy (BSE) associated isoform;
  • disease-causing microorganisms - in milk, used for cheese making;
  • extrinsic and intrinsic parameters - influencing cheese safety and quality;
  • probiotic organisms, as live microorganisms - administered in adequate amounts, health benefit on host


This chapter contains sections titled:

  • Raw Milk

  • Raw Milk Safety

  • Pasteurized Milk

  • Cream

  • Butter

  • Buttermilk

  • Cheese

  • Yogurt

  • Probiotic Cultures

  • Concentrated Milk

  • Dried Milk Powders

  • Ice Cream

  • References