Contents Preface to the Second Edition Preface to the First edition Contributors 1. Microbiology of the Dairy Animal Paul. Weimer 2. Raw milk and Fluid milk products Micaela Chadwick Hayes and Kathryn Booi 3. Concentrated and Dry Milks and Wheys Warren S. Clark Jr 4. Frozen desserts Robert t marshall 5. Microbiology of Butter and Related Products 127 Jeffrey L. Kornacki, Russell S. Flowers, and robert L. Bradley, Jr 6. Starter Cultures and Their Use Ashraf N. Hassan and Joseph F. frankContents Preface to the Second Edition iii Preface to the First Edition v Contributors xi 1. Microbiology of the Dairy Animal 1 Paul J. Weimer 2. Raw Milk and Fluid Milk Products 59 Micaela Chadwick Hayes and Kathryn Boor 3. Concentrated and Dry Milks and Wheys 77 Warren S. Clark, Jr. 4. Frozen Desserts 93 Robert T. Marshall 5. Microbiology of Butter and Related Products 127 Jeffrey L. Kornacki, Russell S. Flowers, and Robert L. Bradley, Jr. 6. Starter Cultures and Their Use 151 Ashraf N. Hassan and Joseph F. Frank ix