Titlebook: Microorganisms in Foods 6; Microbial Ecology of T. A. Roberts{roJoint Chairman} (Joint Chairman),J Book 2005Latest edition Springer-Verlag

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Feeds and pet foods,e a source of one or more nutrients although some may be included to improve acceptability or as preservatives. Feeding-stuffs are usually classified into six categories (National Research Council, 1972):

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Vegetables and vegetable products,body is usually the organ of interest. Although considered by some to be a vegetable, tomatoes are fruits and are included in that chapter. With the exception of certain seeds, plant tissues are low in protein.Water, fiber, starch, certain vitamins, minerals, and some lipids are the principal compon

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Fruits and fruit products,s apples and pears, and compound fruits such as berries. The definition includes tomatoes, olives, chilies, capsicum, eggplant, okra, peas, beans, squash, and cucurbits such as cucumbers and melons although, for culinary purposes, a number of these fruits are classified as vegetables. For the purpos

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Nuts, oilseeds, and dried legumes,s or trees and are known as .. Tree nuts include almonds (.), hazelnuts (.), pistachios (.), Brazil nuts (.), pecans (.), coconuts (.), and macadamia nuts (.). Although not covered strictly by the botanical definition, walnuts (.) are usually considered to be nuts. The only major nut not from trees

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Oil- and fat-based foods, limit the amount of fat in the overall diet, in particular of saturated fat. As a result, the past decades have shown a reduction in the per capita consumption of oil- and fat-based foods in developed countries and a relative shift to low-fat/low-calorie products. Fats and oils can be attacked by v

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Milk and dairy products,echnology of dairy processing is long established and is reviewed in detail elsewhere (Varnam and Sutherland, 1994; Spreer, 1998; Robinson, 2002; Tetra Pak, 2003). The microbiology of butter is discussed in Chapter 11. This chapter discusses milk (raw or heat-treated) for human consumption, concentr