Lactic acid bacteriophages: Control in whey processing by membrane separation and perspectives on modulation of the microbiota

Meike Samtlebe (Autor)

Buch | Softcover

193 Seiten

2017
Dr. Hut (Verlag)
9783843931267 (ISBN)

Keine Verlagsinformationen verfügbar

Artikel merken

Bacteriophages, as well as being beneficial, pose a significant problem in the dairy industry because they lead to fermentation failures, particularly in cheese production. The re-utilization of whey from cheese production for process optimization may be limited by the high phage concentration in whey. This thesis aims to establish a new membrane filtration method, allowing not only the separation of phages from whey but also the preservation of the major protein fractions of whey. Thus, cross-flow membrane filtration systems using flat sheet or tubular membranes were designed and tested. It was found that microfiltration of cheese whey prior to subsequent processing in pilot scale is a useful tool to minimize fermentation problems.

Erscheinungsdatum	29.05.2017
Reihe/Serie	Lebensmitteltechnologie
Verlagsort	München
Sprache	englisch
Maße	148 x 210 mm
Gewicht	298 g
Einbandart	Paperback
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	bacteriophages • Lactic acid • microbiota
ISBN-13	9783843931267 / 9783843931267
Zustand	Neuware