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Dairy microbiology and biochemistry : recent developments /
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 strategie...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press, Taylor & Francis Group,
[2014]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn890721083 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
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| 007 | cr cn||||||||| | ||
| 008 | 140910s2014 flua ob 001 0 eng d | ||
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| 019 | |a 887498841 | ||
| 020 | |a 9781482235043 |q (e-book ; |q PDF) | ||
| 020 | |a 1482235048 |q (e-book ; |q PDF) | ||
| 020 | |z 9781482235029 | ||
| 020 | |z 1482235021 | ||
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| 072 | 7 | |a BUS |x 070000 |2 bisacsh | |
| 082 | 0 | 4 | |a 338.1762142 |b D134 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Dairy microbiology and biochemistry : |b recent developments / |c editors: Barbaros H. Özer, Ankara University, Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey, Gülsün Akdemir-Evrendilek, Abant Izzet Baysal University, Faculty of Engineering and Architecture, Department of Food Engineering, Golkoy, Bolu, Turkey. |
| 264 | 1 | |a Boca Raton, FL : |b CRC Press, Taylor & Francis Group, |c [2014] | |
| 300 | |a 1 online resource (xiii, 450 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 500 | |a "A Science Publishers book." | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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 Akçelik, Ömer Şimşek and Mustafa Akçelik -- 4. Biopreservation by lactic acid bacteria / Per E.J. Saris -- 5. Microbiology of processed liquid milk / Ebru Şenel and Ayşe Gürsoy -- 6. Cheese microbiology / Manuela Pintado, Adriano Gomes da Cruz and Patricia B. Zacarchenco Rodrigues de Sá -- 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 Özer -- 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 Özer -- 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. | |
| 520 | |a 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. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Dairy microbiology. | |
| 650 | 0 | |a Dairy products industry. | |
| 650 | 2 | |a Dairying | |
| 650 | 6 | |a Produits laitiers |x Microbiologie. | |
| 650 | 6 | |a Industrie laitière. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Industries |x General. |2 bisacsh | |
| 650 | 7 | |a Dairy microbiology |2 fast | |
| 650 | 7 | |a Dairy products industry |2 fast | |
| 700 | 1 | |a Özer, Barbaros, |e editor. | |
| 700 | 1 | |a Akdemir-Evrendilek, Gulsun, |e editor. | |
| 758 | |i has work: |a Dairy microbiology and biochemistry (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGkDbkqvJ6RG74H89V4C8K |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |t Dairy microbiology and biochemistry. |d Boca Raton, FL : CRC Press, Taylor & Francis Group, [2014] |z 9781482235029 |w (DLC) 2014013169 |w (OCoLC)876466791 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1418407 |z Texto completo |
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