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100   $a20180331h20152015  uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aDairy microbiology $ea practical approach /$feditor, Photis Papademas, Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
210  1$aBoca Raton :$cTaylor & Francis/CRC,$d[2015]
210  4$dİ2015
215   $a1 online resource (254 p.)
300   $aA Science Publishers book.
311   $a1-322-63257-X 
311   $a1-4822-9867-8 
320   $aIncludes bibliographical references at the end of each chapters.
327   $aFront Cover; Dedication; Preface; Contents; Chapter 1: Basic Concepts of Food Microbiology; Chapter 2: The Microbiology of Raw Milk; Chapter 3: Dairy Pathogens: Characteristics and Impact; Chapter 4: Dairy Starter Cultures; Chapter 5: Application of Probiotics in the Dairy Industry: The Long Way from Traditional to Novel Functional Foods; Chapter 6: Application of Molecular Methods for Microbial Identifi cation in Dairy Products; Chapter 7: Application of Food Safety Management Systems (FSMS) in the Dairy Industry; Color Plate Section; Back Cover
330   $aThe objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn's), the role of dairy starter cultures in manufacturing fermented dai
606   $aDairy microbiology
606   $aFood safety
606   $aProbiotics
615  0$aDairy microbiology.
615  0$aFood safety.
615  0$aProbiotics.
676   $a579.3/7
702   $aPapademas$b Photis
801  0$bFlBoTFG
801  1$bFlBoTFG
906   $aBOOK
912   $a9910807116003321
996   $aDairy microbiology$979418
997   $aUNINA