Encyclopedia Of Food Microbiology - Vol 2

Richard K. Robinson

Reference

Academic Press

Encyclopedia of Food Microbiology: Vol 3

Color Guide To Cheese & Fermented Milks

Science & Math

Agricultural Sciences

Springer

Modern Dairy Technology, Volume. 2: Advances in Milk Products, 2nd Edition

<p>The previous volumes in this series have included contributions on a varied range of topics. Some subjects were virtuaIIy self-selecting-no text on food microbiology could ignore the importance of food-borne pathogens-but others were included to iIIustrate, in some measure, the fascinating diversity of facets encompassed by the title. This same approach has been adopted in the present volume, so that while central issues, such as current views on the taxonomy of food-borne fungi, are discussed, the interfaces between 'classical' microbiology and other relevant disciplines have also been explored. The impact of economic constraints on fermentations is one such area of interaction, while the rapidly developing subject of tissue culture offers some exciting chaIIenges for any microbiologist wishing to apply his or her expertise in a somewhat paraIIel field. It can be argued, of course, that a scientific text should be held within tight guidelines, and certainly the academic demands of microbiology are becoming increasingly stringent. Nevertheless, novel ideas can often arise from a casual insight into an adjacent area of study, and it is, perhaps, appropriate that the Developments Series should find space for just a few, speculative incursions. Whatever the precise format, however, the basic intention of the series remains unaltered, and if this volume does provide food microbiologists with a useful source of information and/or further reading, then the endeavours of the authors wiII have been worthwhile.</p>

Developments in Food Microbiology ― 3

Biological Sciences

There is no doubt that this volume, like its predecessors, contains some outstanding reviews of topics of immediate relevance to food microbiolo­ gists. Current views on botulism or the detection of mycotoxins are obvious examples, while the authoritative discussion of culture systems for the dairy industry will be widely welcomed by those concerned in any way with the fermentation of milk. The theme of fermentation is explored further with respect to the use of immobilised enzymes, as is its potential role in the disposal of wastes from the food processing industries. A timely plea that biologists should adopt a more imaginative approach to food fermentations provides an apposite conclusion. For as microbiologists become increasingly involved with the minutiae of the subject, so it becomes all too easy to overlook the basic patterns of behaviour that can be observed in natural ecosystems. Yet to ignore this fund of knowledge could, in the long term, prove to be an omission of fundamental significance. In conclusion, I would like to acknowledge, with gratitude, the diligence and cooperation of the contributors, as well as the enthusiastic support of the publisher, for it is their efforts that have made this volume into such an attractive source of information for students of food microbiology. R. K. ROBINSON v CONTENTS Preface v List of Contributors IX Mushrooms from Waste Materials 1.

Developments in Food Microbiology―4

<p>In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals, and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts, as well as all other recent changes and technological developments in the industry, including: the production of strained yoghurt by ultra filtration, the latest developments in mechanization and automation and the implementation of HACCP.</p>

Yoghurt: Science and Technology

A. Y. Tamime

Woodhead Publishing

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