UID:
almafu_9959328856602883
Umfang:
1 online resource (xxii, 321 pages)
ISBN:
9781119114970
,
1119114977
,
9781119115007
,
1119115000
Serie:
IFT Press series
Inhalt:
Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions.
Inhalt:
In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource.
Inhalt:
Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products.
Inhalt:
Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists.
Inhalt:
Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types.
Inhalt:
Palmiro Poltronieri, PhD, is a Researcher at the Institute of the Sciences of Food Productions (CNR-ISPA), National Research Council of Italy. He obtained his Ph. D. in Cellular and Molecular Biology and Pathology in 1995 at the Institute of Chemical Biology, Medical Faculty of Verona University. Working in the Microbiology laboratory since 1999, he has established collaboration with the principal laboratories working in the field of food microbiology. --Book Jacket.
Anmerkung:
Milk fat components and milk quality -- Spore-forming bacteria in dairy products -- Psychrotrophic bacteria -- Stabilization of milk quality by heat treatments -- Genomics of LAB and dairy-associated species -- Metabolism and biochemistry of LAB and dairy-associated species -- Growth needs and culture media for LAB and dairy-associated species -- LAB species and strain identification -- LAB strains with bacteriocin synthesis genes and their applications -- Starter strains and adjunct non-starter lactic acid bacteria (NSLAB) in dairy products -- Milk fat: stability, separation and technological transformation -- Biological traits of lactic acid bacteria: industrial relevance and new perspectives in dairy applications -- Lactic acid bacteria bacteriophages in dairy products: problems and solutions -- Lactic acid bacteria: a cell factory for delivering functional biomolecules in dairy products -- Dairy technologies in yogurts production -- Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products.
Weitere Ausg.:
Print version: Microbiology in dairy processing. Hoboken, NJ : John Wiley & Sons, 2017 ISBN 9781119114802
Sprache:
Englisch
Schlagwort(e):
Electronic books.
;
Electronic books.
;
Electronic books.
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Electronic books.
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119115007
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119115007
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119115007
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