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Dairy Microbiology: a Practical Approach

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Dairy Microbiology: a Practical Approach Dairy Microbiology Dairy Microbiology Dairy Microbiology Dairy Microbiology The objective of this book is to provide a scientific ThebackgroundThe objective objectiveThe objectiveto of dairy ofthis this microbiologyofbook bookthis isbook isto to providebyis provide re-examiningto provide a ascientific scientific a scientificthe backgroundbasicbackground conceptsbackground to todairy ofdairy generalto microbiology dairymicrobiology microbiologyfood microbiologyby by re-examining re-examining by re-examining and thethe the the Dairy basicmicrobiologybasic concepts basicconcepts conceptsof of rawofgeneral general milkof general foodwhile food microbiology foodmicrobiologyoffering microbiology a andpractical and the andthe the DairyDairyDairy microbiologyapproachmicrobiologymicrobiology to of the ofraw followingraw ofmilk rawmilk while aspects:milkwhile offeringwhile offering well-known offering a apractical practicala andpractical approachnewfoundapproachapproach topathogens tothe the tofollowing followingthe that following areaspects: aspects:of majoraspects: well-known well-knownconcern well-known toand theand and newfounddairy industry.newfound pathogens pathogens that are that of majorare of concernmajor concern to the to the Microbiology newfound pathogens that are of major concern to the dairy industry. Microbiology dairydairy industry. industry. MicrobiologyMicrobiology Topics addressed include Cronobactersakazakii and its A Practical Topics addressed include Cronobactersakazakii and its TopicsimportanceTopics addressed addressed to infant include include formula Cronobactersakazakii Cronobactersakazakii milk or Mycobacterium and and its its A Practical importance to infant formula milk or Mycobacterium AA Practical Practical importanceaviumimportance subspecies to toinfant infant paratuberculosis formula formula milk milk or (MAP) orMycobacterium Mycobacterium that might avium subspecies paratuberculosis (MAP) that might Approach aviumbeavium connected subspecies subspecies to chronic paratuberculosis paratuberculosis human diseases (MAP) (MAP) (Crohn’s), that that might might the be connected to chronic human diseases (Crohn’s), the Approach berolebe connected ofconnected dairy starter to tochronic chronic cultures human human in manufacturing diseases diseases (Crohn’s), (Crohn’s), fermented the the ApproachApproach role of dairy starter cultures in manufacturing fermented roledairy of dairyproducts, starter developingcultures in manufacturing novel functional fermented dairy role ofdairy dairy starterproducts, cultures developing in manufacturing novel functional fermented dairy dairyproductsdairy products, products, through developing thedeveloping incorporation novel novel offunctional probioticfunctional strains,dairy dairy Editor: products through the incorporation of probiotic strains, Editor: insights in the field of molecular methods for microbial products through the incorporation of probiotic strains, Editor: productsinsights through in the the field incorporation of molecular of methods probiotic for strains, microbial Editor: identification, and controlling dairy pathogens owing to insightsinsights identification,in inthe the field field of and ofmolecular molecular controlling methods methods dairy pathogensfor for microbial microbial owing to the compulsory application of food safety management identification,identification,the compulsory and and controlling controlling application dairy dairy ofpathogens foodpathogens safety owing managementowing to to Photis Papademas thesystems compulsory (FSMS) application to the dairy of industry. food safety management Photis Papademas the compulsory application of food safety management Photis Papademas systems (FSMS) to the dairy industry. Photis Papademas systemssystems (FSMS) (FSMS) to theto the dairy dairy industry. industry. The book will provide dairy professionals and students The book will provide dairy professionals and students ThealikeThe book the bookalike latest will willthe provide information latestprovide informationdairy dairy on professionals thisprofessionals on vast this topic. vast and topic.and students students alikealike the the latest latest information information on on this this vast vast topic. topic. EditorEditor EditorEditor K24428 PhotisPhotis Papademas Papademas PhotisPhotis Papademas Papademas 6000 Broken Sound Parkway, NW Suite 300, Boca Raton, FL 33487 711 Third Avenue New York, NY 10017 an informa business 2 Park Square, Milton Park www.crcpress.com Abingdon, Oxon OX14 4RN, UK 9 7814829 298673781482 298673 A SCIENCE PUBLISHERS BOOK 9 7814829 781482 298673 298673 DAIRY MICROBIOLOGY A Practical Approach DAIRY MICROBIOLOGY A Practical Approach Editor Photis Papademas Department of Agricultural Sciences Biotechnology and Food Science Cyprus University of Technology Limassol, Cyprus p, A SCIENCE PUBLISHERS BOOK GL--Prelims with new title page.indd ii 4/25/2012 9:52:40 AM CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2015 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20141112 International Standard Book Number-13: 978-1-4822-9868-0 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright. com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Dedication The book is dedicated to the late Dr. R.K. Robinson for leading the way and to my son Nicholas for making it worthwhile. Preface Dairy products have been consumed in numerous forms over centuries by a vast majority of people (including the At-Risk Groups) from infancy. Besides nutrition, dairy products are responsible for pathogens and benefi cial bacteria in humans; hence it is of paramount importance to have up-to-date knowledge on dairy microbiology. The objective of this book is to provide a scientifi c background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry, e.g., Cronobacter sakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn’s); the role of dairy starter cultures in manufacturing fermented dairy products; in developing novel functional dairy products through the incorporation of probiotic strains; insights in the fi eld of molecular methods for microbial identifi cation; controlling dairy pathogens owing to the compulsory application of food safety management systems (FSMS) to the dairy industry. I hope that the book will provide dairy professionals and students alike, the latest information on this vast topic. Finally, I would like to sincerely thank the contributors both for their academic excellence and their “hands-on” experience that they openly offered for the successful completion of this project. Photis Papademas Department of Agricultural Sciences Biotechnology and Food Science Cyprus University of Technology Limassol, Cyprus Contents Dedication v Preface vii 1. Basic Concepts of Food Microbiology 1 Peter Raspor, Sonja Smole Smožina and Mateja Ambrožič 2. The Microbiology of Raw Milk 22 Apostolos S. Angelidis 3. Dairy Pathogens: Characteristics and Impact 69 Photis Papademas and Maria Aspri 4. Dairy Starter Cultures 114 Thomas Bintsis and Antonis Athanasoulas 5. Application of Probiotics in the Dairy Industry: 155 The Long Way from Traditional to Novel Functional Foods Adele Costabile and Simone Maccaferri 6. Application of Molecular Methods for Microbial 177 Identifi cation in Dairy Products Paul A. Lawson and Dimitris Tsaltas 7. Application of Food Safety Management Systems (FSMS) 217 in the Dairy Industry Thomas Bintsis Index 237 Color Plate Section 239
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