01452nam a22001817a 450000500170000000800410001702000190005804000070007704100080008408200220009210000180011424500320013226000280016430000280019236500680022052009590028865000230124720230210123359.0230210b           ||||| |||| 00| 0 eng d  a978178882-1773  cAL  aeng  223a576.163bMATF  aGabby Mathews  aFood and diary microbiology  aUKbED-Tech Pressc2020  axvi,323p.bHBc26x18cm.  2GeneralaBANG/2022/CRB/152b11349.00d16213.00e30%f27-03-2023  aFood and Dairy Microbiology presents a through and accessible account of various microbes associated directly or indirectly with the food and dairy products. Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical information about the most essential factors and principles that affect microorganisms in food. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi purpose farm that is concerned with the harvesting of milk. The book will prove very useful text for the students, reference source for research scholars, and basic guidelines for teachers, on the subjects.  2FoodaMicrobiology