Author: Elmer H. Marth
Publisher: CRC Press
ISBN: 9780824705367
Category : Technology & Engineering
Languages : en
Pages : 772
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Book Description
This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·
Author: Elmer H. Marth
Publisher:
ISBN: 9780824701161
Category : Dairy cattle
Languages : en
Pages : 0
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Book Description
Offers an updated treatment of dairy microbiology, from basic information on dairy foods to special topics, including the microbiology of milk-producing animals, probiotics and conversion of whey into useful products.
Author: Palmiro Poltronieri
Publisher: John Wiley & Sons
ISBN: 1119114802
Category : Technology & Engineering
Languages : en
Pages : 345
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Book Description
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products 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. 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: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
Author: Derek Bullock
Publisher: Scientific e-Resources
ISBN: 1839473444
Category :
Languages : en
Pages : 300
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Book Description
This comprehensive book provides a thoroughly updated and expanded treatment of dairy microbiology from basic information on dairy foods to special topics, including the microbiology of milk, producing animals, probiotics, and conversion of why into useful products. Applied Dairy Microbiology discusses the microbiology of the rumen and the role of microorganisms in milk synthesis explores the causes and contamination of raw milk which offers solutions to problems associated with raw mild, fluid milk products, concentrated and dried milk. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multipurpose farm that is concerned with the harvesting of milk. Terminology differs between countries. For example a farm building where milk is harvesting is often called a milking Parlor. Milk and milk products occupy a more significant role in the human food profiles. The study of microorganisms that are associated with milk and milk products in all aspects is defined as Dairy Microbiology. Milk is described as a whole, fresh, clean, lacteal secretion obtained from the complete milking of healthy milch animal containing the minimum prescribed levels of fat and solids non-fat. The present book provides thorough coverage of dairy microbiology principles as well as practical applications including the latest developments in dairy starter cultures and genetic engineering techniques. The book also offers completely updated standards for good manufacturing practice, quality control and product development practices.
Author: Öztürko?lu Budak, ?ebnem
Publisher: IGI Global
ISBN: 1522553649
Category : Technology & Engineering
Languages : en
Pages : 430
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Book Description
Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.
Author: Richard K. Robinson
Publisher: John Wiley & Sons
ISBN: 0471227560
Category : Science
Languages : en
Pages : 781
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Book Description
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.
Author: Antonio Mendez-Vilas
Publisher: Wiley-Blackwell
ISBN:
Category : Science
Languages : en
Pages : 828
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Book Description
Indexed and cross-referenced interdisciplinary contributions provide an integrated view, with reports on key research from the frontiers of applied microbiology, including topics in food, environmental, industrial, pharmaceutical, medical, bioinformatics and education sciences. Publisher.
Author: P. Walstra
Publisher: CRC Press
ISBN: 0824746414
Category : Technology & Engineering
Languages : en
Pages : 752
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Book Description
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.
Author: Francesco Conto
Publisher: John Wiley & Sons
ISBN: 1118906454
Category : Technology & Engineering
Languages : en
Pages : 483
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Book Description
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Author: Greg Nader
Publisher:
ISBN:
Category :
Languages : en
Pages : 293
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Book Description
