Chapter 5. Microbiological Considerations Related to Dairy Processing

  1. Ramesh C. Chandan Ph.D. Chief Editor Consultant
  1. Ronald H. Schmidt Ph.D. Professor

Published Online: 27 MAR 2009

DOI: 10.1002/9780813804033.ch5

Dairy Processing & Quality Assurance

Dairy Processing & Quality Assurance

How to Cite

Schmidt, R. H. (2008) Microbiological Considerations Related to Dairy Processing, in Dairy Processing & Quality Assurance (ed R. C. Chandan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813804033.ch5

Editor Information

  1. 1364, 126th Avenue NW, Minneapolis, MN 55448-4004, USA

Author Information

  1. 325 FSHN Building, Newell Drive, UF Campus, University of Florida, PO Box 110370, Gainesville, FL 32611-0370, USA

Publication History

  1. Published Online: 27 MAR 2009
  2. Published Print: 10 OCT 2008

ISBN Information

Print ISBN: 9780813827568

Online ISBN: 9780813804033



  • starter cultures - mesophilic and thermophilic;
  • Propionibacterium freudenreichii subsp. shermanii, secondary starter culture in Swiss-type and Dutch-type cheeses;
  • Brevibacterium linens, proteolytic bacteria for surface-ripened cheeses;
  • National Association of State Departments of Agriculture (NASDA);
  • thermoduric spore-forming bacteria and spoilage


This chapter contains sections titled:

  • Introduction

  • Raw Milk Microflora

  • Pathogens Associated with Milk and Milk Products

  • Impact of Microorganisms on the Quality and Spoilage of Milk and Milk Products

  • References