LEADER 03320oam 2200625I 450 001 9910965910303321 005 20251117110858.0 010 $a9780429076497 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(BIP)75327176 035 $a(BIP)53352608 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 205 $a1st ed. 210 1$aBoca Raton, FL :$cCRC Press, Taylor & Francis Group,$d[2015] 210 4$dİ2015 215 $a1 online resource (458 p.) 300 $aA Science Publishers book. 311 08$a1-322-63737-7 311 08$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 330 $aThis 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-pathog 606 $aDairy microbiology 606 $aDairy products industry 615 0$aDairy microbiology. 615 0$aDairy products industry. 676 $a338.1 676 $a338.1762142 702 $aO?zer$b Barbaros 702 $aAkdemir-Evrendilek$b Gulsun 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910965910303321 996 $aDairy microbiology and biochemistry$94474900 997 $aUNINA