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Microbiology in dairy processing : challenges and opportunities /
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...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken, NJ :
John Wiley & Sons Ltd and the Institute of Food Technologists,
2018.
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| Colección: | IFT Press series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.