1. Microbiology of raw milk / Golfo Moatsou and Ekaterini Moschopoulou -- 2. Dairy starter cultures / Zeynep Ustunol -- 3. Recent advances in genetics of lactic acid bacteria / Nefise Akcelik, Omer Simsek and Mustafa Akcelik -- 4. Biopreservation by lactic acid bacteria / Per E.J. Saris -- 5. Microbiology of processed liquid milk / Ebru Senel and Ayse Gursoy -- 6. Cheese microbiology / Manuela Pintado, Adriano Gomes da Cruz and Patricia B. Zacarchenco Rodrigues de Sa -- 7. Primary biochemical events during cheese ripening / A.A. Hayaloglu and P.L.H. McSweeney -- 8. Microbiology and biochemistry of yogurt and other fermented milk products / Barbaros Ozer -- 9. Development of fermented milk products containing probiotics / Claude P. Champagne -- 10. Microbiology of cream, butter, ice cream and related products / Hamid Ghoddusi and Barbaros Ozer -- 11. Microbiology of evaporated, condensed and powdered milk / Ayse Demet Karaman and Valente B. Alvarez -- 12. Functional dairy ingredients / Ana Raquel Madureira, Ana Gomes and Manuela Pintado -- 13. Non-thermal processing of milk and milk products for microbial safety / Gulsun Akdemir Evrendilek -- 14. Microbiological safety systems for dairy processing / Theo Varzakas -- 15. Strategies for rapid detection of milk-borne pathogens / Keith A. Lampel -- 16. Current regulations in microbiological control of milk and dairy products / Theo Varzakas, Ilya Vladimirovich Nikolaev and Olga Vladimirovna Koroleva.