LEADER 02842oam 2200565I 450 001 9910787964603321 005 20230807204144.0 010 $a0-429-07649-5 010 $a1-4822-3502-1 024 7 $a10.1201/b17297 035 $a(CKB)2670000000557484 035 $a(EBL)1418407 035 $a(SSID)ssj0001288573 035 $a(PQKBManifestationID)11760787 035 $a(PQKBTitleCode)TC0001288573 035 $a(PQKBWorkID)11294331 035 $a(PQKB)11239799 035 $a(MiAaPQ)EBC1418407 035 $a(OCoLC)887498841 035 $a(EXLCZ)992670000000557484 100 $a20180331h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aDairy microbiology and biochemistry $erecent developments /$feditors: Barbaros H. Ozer, Ankara University, Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey, Gulsun Akdemir-Evrendilek, Abant Izzet Baysal University, Faculty 210 1$aBoca Raton, FL :$cCRC Press, Taylor & Francis Group,$d[2015] 210 4$dİ2015 215 $a1 online resource (458 p.) 300 $aA Science Publishers book. 311 $a1-322-63737-7 311 $a1-4822-3504-8 320 $aIncludes bibliographical references at the end of each chapters. 327 $aFront 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 327 $aChapter 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 606 $aDairy microbiology 606 $aDairy products industry 615 0$aDairy microbiology. 615 0$aDairy products industry. 676 $a338.1 676 $a338.1762142 702 $aOzer$b Barbaros 702 $aAkdemir-Evrendilek$b Gulsun 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910787964603321 996 $aDairy microbiology and biochemistry$93849461 997 $aUNINA