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

• Pubblicazione: Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2015]; ©2015
• Descrizione fisica: 1 online resource (458 p.)
• Disciplina: 338.1; 338.1762142
• Soggetto topico: Dairy microbiology; Dairy products industry
• Persona (resp. second.): OzerBarbaros; Akdemir-EvrendilekGulsun
• Note generali: A Science Publishers book.
• Nota di bibliografia: Includes bibliographical references at the end of each chapters.
• Nota di contenuto: 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 ; 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
• Titolo autorizzato: Dairy microbiology and biochemistry
• ISBN: 0-429-07649-5; 1-4822-3502-1
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910787964603321
• Lo trovi qui: Univ. Federico II