by IDF Group of Experts A10/11 – Bacteriological quality of raw milk
It is increasingly recognized that the hygienic quality of milk has an important effect on the health of consumers and the quality of the product, and is therefore of great commercial importance. The greatest foodborne disease hazard now appears to be pathogenic microorganisms. This monograph covers the most important microorganisms (bacteria, yeasts and moulds, and viruses), and discusses the characteristics, procedures for isolation and identification, the mechanisms of contamination, incidence, significance for man, and aspects of control and prevention.
Available in the format of a photocopy