http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1. Introduction -- 2. Microbiology of the milk -- 3. Microbiology of starter cultures -- 4. Microbiology of the cream -- 5. Physico-chemical testing of milk and dairy products -- 6. Microbial control by new nonthermal methods -- 7. Dairy wastes and treatment -- 8. Controlling microbial quality of food and food standards
Includes bibliographical references (p. [269]-270) and index