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[null,null,"Titolo",null,"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"]
[null,null,"Pubbl/distr/stampa",null,"Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2015]"]
[{"$nulls":4},"©2015"]
[null,null,"ISBN",null,"9780429076497"]
[{"$nulls":4},"0-429-07649-5"]
[{"$nulls":4},"1-4822-3502-1"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (458 p.)"]
[null,null,"Disciplina",null,"338.1"]
[{"$nulls":4},"338.1762142"]
[null,null,"Soggetti",null,"Dairy microbiology"]
[{"$nulls":4},"Dairy products industry"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","A Science Publishers book."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters."]
[null,null,"Nota di contenuto",null,"Front Cover; Preface; Contents; List of Contributors; Chapter 1: Microbiology of Raw Milk; Chapter 2: Dairy Starter Cultures; Chapter 3: Recent Advances in Genetics of Lactic Acid Bacteria; Chapter 4: Biopreservation by Lactic Acid Bacteria; Chapter 5: Microbiology of Processed Liquid Milk; Chapter 6: Cheese Microbiology; Chapter 7: Primary Biochemical Events During Cheese Ripening; Chapter 8: Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products; Chapter 9: Development of Fermented Milk Products Containing Probiotics"]
[{"$nulls":4},"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"]
[null,null,null,"Sommario/riassunto","This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter "]
[{"$nulls":4},"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"]