Biofilms in dairy processing
Biofilms in the Food and Beverage Industries, Page: 396-431
2009
- 24Citations
- 68Captures
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Book Chapter Description
Bacterial biofilms are believed to be a significant source of contamination to a wide range of dairy products. As dairy manufacturing plants increase in size and as product runtimes lengthen, the control of biofilms is becoming increasingly important. In this review biofilm development and the implications of contamination in the dairy industry will be discussed with particular reference to the sources of contamination, the microorganisms involved, the unique characteristics of biofilms in dairy manufacturing plants and the options for controlling biofilms in this environment.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/B9781845694777500156; http://dx.doi.org/10.1533/9781845697167.4.396; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=78649517832&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/B9781845694777500156; http://woodhead.metapress.com/index/V46W5528T7118815.pdf; https://api.elsevier.com/content/article/PII:B9781845694777500156?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:B9781845694777500156?httpAccept=text/plain; https://dx.doi.org/10.1533/9781845697167.4.396
Elsevier BV
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