LEADER 05260nam 22006734a 450 001 996205514903316 005 20230617005338.0 010 $a1-280-74790-0 010 $a9786610747900 010 $a0-470-98443-0 010 $a0-470-99578-5 010 $a1-4051-7318-1 035 $a(CKB)1000000000341974 035 $a(EBL)284275 035 $a(OCoLC)437176151 035 $a(SSID)ssj0000227896 035 $a(PQKBManifestationID)11198030 035 $a(PQKBTitleCode)TC0000227896 035 $a(PQKBWorkID)10284133 035 $a(PQKB)10044365 035 $a(MiAaPQ)EBC284275 035 $a(EXLCZ)991000000000341974 100 $a20050413d2005 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aProbiotic dairy products$b[electronic resource] /$fedited by Adnan Tamime 210 $aOxford, UK ;$aAmes, Iowa $cBlackwell Pub.$d2005 215 $a1 online resource (234 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a1-4051-2124-6 320 $aIncludes bibliographical references and index. 327 $aProbiotic Dairy Products; Contents; Preface to Technical Series; Preface; Contributors; 1 Microbiota of the Human Gut; 1.1 Background; 1.2 The human gastrointestinal tract and its microbiota; 1.3 Functions of the gastrointestinal microbiota; 1.4 Influences on the GI tract and its microbiota; 1.5 Beneficial microbiota: probiotics and health aspects; 1.5.1 Enzymatic activity and improved digestion; 1.5.2 Clostridium difficile-associated intestinal disease; 1.5.3 Antibiotic-associated diarrhoea; 1.5.4 Acute diarrhoea and gastroenteritis; 1.5.5 Extra-intestinal applications 327 $a1.5.6 Other potential applications1.5.7 Product considerations; 1.5.8 Prebiotics; 1.6 Conclusions; References; 2 Genomic Characterisation of Starter Cultures; 2.1 Introduction; 2.2 The Omic approaches; 2.2.1 Background; 2.2.2 Exploration of genomic sequences; 2.2.3 Tools for converting genomic sequences to biologically relevant information; 2.2.4 What can genomics be used for?; Comparative genomics; Tracking of strains; Strain characterisation; Strain improvement; Safety assessment; Improving production conditions; Mode of action; 2.3 State of the art 327 $a2.3.1 Publicly available genome sequences2.3.2 Evolutionary genomics of lactic acid bacteria; 2.3.3 Complete genome sequences of potentially probiotic micro-organisms; Lactococcus lactis subsp. lactis IL1403; Bifdobacterium longum NCC2705; Lactobacillus johnsonii NCC533; Lactobacillus plantarum WCFS1; Lactobacillus acidophilus NCFM; 2.3.4 Metagenomics; Metagenomic analyses; 2.4 Future perspectives; 2.4.1 Nutrigenomics; 2.4.2 Mode of action of probiotics; 2.4.3 Development of new probiotics; 2.5 Conclusions; References 327 $a3 Production and Maintenance of Viability of Probiotic Micro-organisms in Dairy Products3.1 Introduction; 3.2 Probiotic micro-organisms; 3.2.1 General characteristics; 3.2.2 Examples of commercial starter cultures blends; 3.3 Economic value; 3.4 Types of probiotic dairy product; 3.4.1 Fermented milks and beverages; Nordic cultured buttermilk (piima?, lmj lk) and ke r (drinking-type); Non-drinking fermented milk products; Skyr, ymer and strained yoghurt (concentrated fermented milks); Quality appraisal of probiotic fermented milks; 3.4.2 Cheeses; Methods of introduction in cheese 327 $aStrain selection3.4.3 Ice-cream and frozen desserts; 3.4.4 Miscellaneous dairy products; Probiotic sweet milk; Fat spread; Dried products; Long shelf-life fermented milk drinks or beverages; Milk- and water-based cereal puddings; 3.5 Viability of probiotic micro-organisms; 3.5.1 Composition of the fermentation medium; 3.5.2 Viability as affected by oxygen; 3.6 Methods to improve the viability of probiotic micro-organisms in the product; 3.6.1 Selection of bacterial strain(s); 3.6.2 Type of packaging container; 3.6.3 Rate of inoculation; 3.6.4 Two-stage fermentation 327 $a3.6.5 Microencapsulation technique 330 $aFollowing significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing's prestigious Society of Dairy Technology Series, this key text includes coverage of:Production systemsGut microfloraGenomic characterisation of probiot 410 0$aSociety of Dairy Technology series 606 $aDairy microbiology 606 $aDairy products in human nutrition 606 $aProbiotics 615 0$aDairy microbiology. 615 0$aDairy products in human nutrition. 615 0$aProbiotics. 676 $a641.3/7 676 $a641.37 701 $aTamime$b A. Y$0532650 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996205514903316 996 $aProbiotic dairy products$92877103 997 $aUNISA