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Micro-organisms play a major role in the geochemistry of the planet, forming the basic stage in the food chain, and thus sustaining the existence of higher evolutionary life. The continuing interaction between these living organisms and the environment, combined with their exploitation by man are shaping the material world today.Over the last few years our understanding has increased considerably due to the development of new technology and the emergence of new paradigms which have enabled the microbiologist to view the microbial world, and its significance to life, with new eyes. Combining...

Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new...

Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format.
The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured...