Milk and Milk Products: Microbiology of Cream and Butter

Y.A. Budhkar, S.B. Bankar, R.S. Singhal

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

2 Citations (Scopus)

Abstract

Cream and butter are valuable ingredients or products useful to the food-processing industry. Because of their high fat content, these products pose unique spoilage problems of a chemical and microbial nature. This chapter summarizes the information on various types of creams and butters with special reference to the manufacturing processes, risks of contamination during processing, typical microflora associated with spoilage and public health risks, recommended microbial standards, and possible problems during storage.

Original languageEnglish
Title of host publicationEncyclopedia of Food Microbiology
Subtitle of host publicationSecond Edition
EditorsCarl A. Batt, Mary Lou Tortorello
PublisherElsevier
Pages728–737
Number of pages10
Edition2
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
Publication statusPublished - 2 Apr 2014
MoE publication typeA3 Part of a book or another research book

Publication series

NameReference Module in Food Science

Keywords

  • Aflatoxins
  • Butter manufacture
  • Butter microbiology
  • Butter spoilage
  • Cream manufacture
  • Cream microbiology
  • Cream storage and spoilage

Fingerprint Dive into the research topics of 'Milk and Milk Products: Microbiology of Cream and Butter'. Together they form a unique fingerprint.

Cite this