Preface to the second Edition The dairy industry continues to consolidate, with mergers reducing the number of companies producing dairy products. The number of dairy farms is also de creasing, but the remaining farms are larger and the volume of milk they produce is increasing slowly. The amount and variety of dairy products are also increasing, nd, in fact, new products are regularly introduced into the marketplace. As the industry continues to evolve, so does dairy microbiology. This sec- ond edition of Applied Dairy Microbiology reflects that evolution and provides the reader with the latest available information. There are now 18 chapters, rather than the 14 found in the first edition. Nearly all chapters that appeared in both editions have been revised and updated. Chapter 1, ""Microbiology of the Dairy Animal, contains more informa tion on Escherichia coli 0157: H7 and a discussion of bovine spongiform encepha lopathy. Chapter 2,""Raw Milk and Fluid Milk Products, has been rewritten y new authors and contains much information not found in the first edition New bacterial standards for dried milk products appear in Chapter 3, " Concen trated and Dry Milks and Wheys. Chapter 4, "" Frozen Desserts, includes infor mation on sherbet, sorbet, and ice cream novelties. Chapter 5, ""Microbiology of Butter and Related Products, addresses current industrial practices and includes numerous figures. Chapter 6, Starter Cultures and Their Use, discusses isola- tion and enumeration of lactic acid bacteria Chapter 7 of the first edition has evolved into two chapters with new au- thors: " Metabolism of Starter Cultures'' and""Genetics of Lactic Acid BaceriaPreface to the Second Edition The dairy industry continues to consolidate, with mergers reducing the number of companies producing dairy products. The number of dairy farms is also de￾creasing, but the remaining farms are larger and the volume of milk they produce is increasing slowly. The amount and variety of dairy products are also increasing, and, in fact, new products are regularly introduced into the marketplace. As the industry continues to evolve, so does dairy microbiology. This sec￾ond edition of Applied Dairy Microbiology reflects that evolution and provides the reader with the latest available information. There are now 18 chapters, rather than the 14 found in the first edition. Nearly all chapters that appeared in both editions have been revised and updated. Chapter 1, ‘‘Microbiology of the Dairy Animal,’’ contains more informa￾tion on Escherichia coli 0157:H7 and a discussion of bovine spongiform encepha￾lopathy. Chapter 2, ‘‘Raw Milk and Fluid Milk Products,’’ has been rewritten by new authors and contains much information not found in the first edition. New bacterial standards for dried milk products appear in Chapter 3, ‘‘Concen￾trated and Dry Milks and Wheys.’’ Chapter 4, ‘‘Frozen Desserts,’’ includes infor￾mation on sherbet, sorbet, and ice cream novelties. Chapter 5, ‘‘Microbiology of Butter and Related Products,’’ addresses current industrial practices and includes numerous figures. Chapter 6, ‘‘Starter Cultures and Their Use,’’ discusses isola￾tion and enumeration of lactic acid bacteria. Chapter 7 of the first edition has evolved into two chapters with new au￾thors: ‘‘Metabolism of Starter Cultures’’ and ‘‘Genetics of Lactic Acid Baceria.’’ iii