@inbook{b6d88a6299d048c4829aba4008f9a223,
title = "Milk and Milk Products: Microbiology of Cream and Butter",
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.",
keywords = "Aflatoxins, Butter manufacture, Butter microbiology, Butter spoilage, Cream manufacture, Cream microbiology, Cream storage and spoilage",
author = "Y.A. Budhkar and S.B. Bankar and R.S. Singhal",
year = "2014",
month = apr,
day = "2",
doi = "10.1016/B978-0-12-384730-0.00221-4",
language = "English",
isbn = "9780123847300",
series = "Reference Module in Food Science",
publisher = "Elsevier",
pages = "728–737",
editor = "Batt, {Carl A.} and Tortorello, {Mary Lou}",
booktitle = "Encyclopedia of Food Microbiology",
address = "Netherlands",
edition = "2",
}
