| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9910787964603321 |
|
|
Titolo |
Dairy microbiology and biochemistry : recent developments / / editors: Barbaros H. Ozer, Ankara University, Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey, Gulsun Akdemir-Evrendilek, Abant Izzet Baysal University, Faculty |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2015] |
|
©2015 |
|
|
|
|
|
|
|
|
|
ISBN |
|
0-429-07649-5 |
1-4822-3502-1 |
|
|
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (458 p.) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
|
|
Soggetti |
|
Dairy microbiology |
Dairy products industry |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
A Science Publishers book. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references at the end of each chapters. |
|
|
|
|
|
|
Nota di contenuto |
|
Front Cover; Preface; Contents; List of Contributors; Chapter 1: Microbiology of Raw Milk; Chapter 2: Dairy Starter Cultures; Chapter 3: Recent Advances in Genetics of Lactic Acid Bacteria; Chapter 4: Biopreservation by Lactic Acid Bacteria; Chapter 5: Microbiology of Processed Liquid Milk; Chapter 6: Cheese Microbiology; Chapter 7: Primary Biochemical Events During Cheese Ripening; Chapter 8: Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products; Chapter 9: Development of Fermented Milk Products Containing Probiotics |
Chapter 10: Microbiology of Cream, Butter, Ice Cream and Related ProductsChapter 11: Microbiology of Evaporated, Condensed and Powdered Milk; Chapter 12: Functional Dairy Ingredients; Chapter 13: Non-Thermal Processing of Milk and Milk Products for Microbial Safety; Chapter 14: Microbiological Safety Systems for Dairy Processing; Chapter 15: Strategies for Rapid Detection of Milk-borne Pathogens; Chapter 16: Current Regulations in Microbiological Control of Milk and Dairy Products; Color Plate Section |
|
|
|
|
|
|
|
| |