Dairy Microbiology and Biochemistry

Recent Developments

Barbaros Ozer, Gülsün Akdemir-Evrendilek (Herausgeber)

Buch | Hardcover

464 Seiten

2014
Crc Press Inc (Verlag)
978-1-4822-3502-9 (ISBN)

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This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non‐pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non‐thermal processing technologies on milk microorganisms and biochemical reactions in milk products.

Barbaros Ozer, Gulsun Akdemir-Evrendilek

Microbiology of Raw Milk. Dairy Starter Cultures. Recent Advances in Genetics of Lactic Acid Bacteria. Biopreservation by Lactic Acid Bacteria. Microbiology of Processed Liquid Milk. Cheese Microbiology. Primary Biochemical Events During Cheese Ripening. Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products. Development of Fermented Milk Products Containing Probiotics. Microbiology of Cream, Butter, Ice Cream and Related Products. Microbiology of Evaporated, Condensed and Powdered Milk. Functional Dairy Ingredients. Non‐Thermal Processing of Milk and Milk Products for Microbial Safety. Microbiological Safety Systems for Dairy Processing. Strategies for Rapid Detection of Milk‐borne Pathogens. Current Regulations in Microbiological Control of Milk and Dairy Products.

Zusatzinfo	6 Illustrations, color; 28 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	156 x 234 mm
Gewicht	771 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4822-3502-1 / 1482235021
ISBN-13	978-1-4822-3502-9 / 9781482235029
Zustand	Neuware