Preface to the first Edition books usually contain a chapter or two on dairy microbiology but offer no thor ough discussion of the subject Although food service departments have replaced most dairy industry de- partments in land grant universities, research on dairy microbiology has not stopped. In the 1980s, six centers for dairy research were established at various U.S. universities-the availability of funds through these centers and through national and several state promotional organizations served to stimulate research on dairy foods in general and on dairy microbiology in particular. Industrial re search in this field has also expanded, but often the resulting information is propri- This book updates and extends information available in earlier texts on dairy microbiology. In a manner unique to this book, it begins with a discussion of the microbiology of the milk-producing animal and how this relates to biosyn thesis and quality of raw milk. This is followed by a series of chapters dealin with the microbiology of unfermented(except in a few instances)dairy foods: raw milk, fluid milk products, dried and concentrated milks and whey, frozen dairy desserts, and butter and related products. The book then considers fer- mented dairy foods by devoting two chapters to microorganisms used to manufac- ture these foods. The first of these describes starter cultures and how they are used. The second deals with genetics and metabolism of starter bacteria. Fer mented dairy foods are discussed in the succeeding two chapters: cultured milks and creams in one, cheese products in the other. Another unique feature of this book is the discussion of probiotics in the chapter on cultured milks and creams Probiotics refers to the purposeful ingestion of certain bacteria, usually dairy related lactic acid bacteria, to improve the health and well-being of humans. Use of various microorganisms to produce valuable products through fermentation of whey, the principal by-product of the dairy industry, concludes this part of the book During the last four decades of the twentieth century there have been major and minor outbreaks of foodborne illness associated with dairy foods. Some of the outbreaks have been salmonellosis(nonfat dried milk, pasteurized milk, cheese, ice cream), staphylococcal food poisoning(butter, cheese, chocolate milk),and listeriosis(pasteurized milk, cheese, chocolate milk). In addition, pathogens responsible for these and other diseases have occasionally been found in dairy foods that did not cause illness. These developments have prompted concerns about public health in the food industry in general and the dairy industry in particular. Consequently, the largest chapter in this book deals with this impor tant subject. The next chapter discusses control of pathogenic and spoilage micro organisms in processing dairy foods in which the concept of Hazard Analysis and Critical Control Points(HACCP)is emphasized. Various microbiological tests are done to ensure the quality and safety of dairy foods. Sampling and testing are discussed in the penultimate chapter of thevi Preface to the First Edition books usually contain a chapter or two on dairy microbiology but offer no thor￾ough discussion of the subject. Although food service departments have replaced most dairy industry de￾partments in land grant universities, research on dairy microbiology has not stopped. In the 1980s, six centers for dairy research were established at various U.S. universities—the availability of funds through these centers and through national and several state promotional organizations served to stimulate research on dairy foods in general and on dairy microbiology in particular. Industrial re￾search in this field has also expanded, but often the resulting information is propri￾etary. This book updates and extends information available in earlier texts on dairy microbiology. In a manner unique to this book, it begins with a discussion of the microbiology of the milk-producing animal and how this relates to biosyn￾thesis and quality of raw milk. This is followed by a series of chapters dealing with the microbiology of unfermented (except in a few instances) dairy foods: raw milk, fluid milk products, dried and concentrated milks and whey, frozen dairy desserts, and butter and related products. The book then considers fer￾mented dairy foods by devoting two chapters to microorganisms used to manufac￾ture these foods. The first of these describes starter cultures and how they are used. The second deals with genetics and metabolism of starter bacteria. Fer￾mented dairy foods are discussed in the succeeding two chapters: cultured milks and creams in one, cheese products in the other. Another unique feature of this book is the discussion of probiotics in the chapter on cultured milks and creams. Probiotics refers to the purposeful ingestion of certain bacteria, usually dairy￾related lactic acid bacteria, to improve the health and well-being of humans. Use of various microorganisms to produce valuable products through fermentation of whey, the principal by-product of the dairy industry, concludes this part of the book. During the last four decades of the twentieth century there have been major and minor outbreaks of foodborne illness associated with dairy foods. Some of the outbreaks have been salmonellosis (nonfat dried milk, pasteurized milk, cheese, ice cream), staphylococcal food poisoning (butter, cheese, chocolate milk), and listeriosis (pasteurized milk, cheese, chocolate milk). In addition, pathogens responsible for these and other diseases have occasionally been found in dairy foods that did not cause illness. These developments have prompted concerns about public health in the food industry in general and the dairy industry in particular. Consequently, the largest chapter in this book deals with this impor￾tant subject. The next chapter discusses control of pathogenic and spoilage micro￾organisms in processing dairy foods in which the concept of Hazard Analysis and Critical Control Points (HACCP) is emphasized. Various microbiological tests are done to ensure the quality and safety of dairy foods. Sampling and testing are discussed in the penultimate chapter of the