The microbiology, pathogenesis and zoonosis of milk borne diseases emphasizes milk borne disease, diagnosis, and treatment with a strong focus on milk hygiene, zoonotic diseases and the pathogenesis of microbial agents from milk origin. The book also elucidates various pathogenic diseases and describes the evaluation of the severity of diseases from milk and milk products and its remedial measure after application of drugs In 22 chapters the reader is introduced to the microbiology, pathogenesis, and zoonosis of milk borne diseases. It describes general aspects of milk borne zoonosis, prevention of milk borne diseases and risk analysis, assessment, practice and quality management in milk hygiene. This book is appropriate for undergraduate, and post-graduate doctoral students, as well as academicians who need to evaluate the importance of zoonotic diseases and clinical manifestation triggered by various agents. It is also useful in s training capacity, to secondary professionals, and pharma companies with applied research on zoonotic diseases from milk origin. • Emphasizes the importance of milk hygiene to prevent milk-borne diseases• Provides an overview of milk borne diseases, diagnosis, and treatment• Identifies the various milk-borne zoonotic pathogens and their impact on public health

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.