Quality Control in the Dairy Industry

This chapter includes the following topics: Introduction Control of Airborne Microorganisms in Dairy Plants Microbial Control of Water Supplies Assessment of Dairy Equipment Hygiene Hygiene of Packaging Material Sampling of Products for Microbiological Evaluation Procedures for the Direct Assessment of the Microbial Content of Milk and Milk Products Procedures for the Indirect Assessment of the Microbial Content of Milk and Milk Products Methods for Determining the Shelf Life of Milk Sterility Tests Methods for Detecting Pathogenic Microorganisms and Their Toxins Microbiological Standards for Different Dairy Products Relevance of Techniques and Interpretation of Results