Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Dairy microbiology handbook [[electronic resource] /] / edited by Richard K. Robinson
| Dairy microbiology handbook [[electronic resource] /] / edited by Richard K. Robinson |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | New York, : Wiley Interscience, c2002 |
| Descrizione fisica | 1 online resource (781 p.) |
| Disciplina |
637.01579
637/.01/579 |
| Altri autori (Persone) | RobinsonR. K (Richard Kenneth) |
| Soggetto topico |
Dairy microbiology
Microbiology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-25273-1
9786610252732 0-470-35588-3 0-471-22756-0 0-471-72395-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DAIRY MICROBIOLOGY HANDBOOK THIRD EDITION; CONTENTS; PREFACE; CONTRIBUTORS; 1 MILK AND MILK PROCESSING; 1.1 Milk Composition; 1.2 Milk Components; 1.3 Milk Processing; 1.4 Utilization of Processes to Manufacture Products from Milk; 1.5 Changes to Milk Components During Processing; 1.6 Conclusions; References; 2 THE MICROBIOLOGY OF RAW MILK; 2.1 Introduction; 2.2 The Initial Microflora of Raw Milk; 2.3 Biosecurity, Udder Disease, and Bacterial Content of Raw Milk; 2.4 Environmental Sources; 2.5 The Microflora of Milking Equipment and Its Effects on Raw Milk
2.6 The Influence of Storage and Transport on the Microflora of Raw MilkReferences; 3 MICROBIOLOGY OF MARKET MILKS; 3.1 Introduction; 3.2 Current Heat Treatments for Market Milks; 3.3 The Microflora and Enzymatic Activity of Heat-Treated Market Milks-Influence on Quality and Shelf Life; 3.4 Pathogenic Microorganisms Associated with Heat-Treated Market Milks; 3.5 Influence of Added Ingredients; 3.6 Potential Applications of Alternatives to Heat for Market Milks; 3.7 Summary; References; 4 MICROBIOLOGY OF CREAM AND BUTTER; 4.1 Cream; 4.2 Butter; References 5 THE MICROBIOLOGY OF CONCENTRATED AND DRIED MILKS5.1 Condensed and Evaporated Milks; 5.2 Sweetened Condensed Milks; 5.3 Retentates; 5.4 Production of Dried Milk Powders; 5.5 Manufacturing Processes; 5.6 Microbiological Aspects of Processing; 5.7 Microflora of Dried Milks; 5.8 Product Specifications and Standard Methods; References; 6 MICROBIOLOGY OF ICE CREAM AND RELATED PRODUCTS; 6.1 Introduction; 6.2 Classification of Frozen Desserts; 6.3 Ice Cream and Frozen Dessert Sales; 6.4 Legislation; 6.5 Ingredients; 6.6 Other Types of Ice Cream; 6.7 Manufacture of Ice Cream 6.8 Effect of Freezing on Bacteria6.9 Ice Cream As a Cause of Food-Borne Diseases; 6.10 Occurrence of Pathogens in Ice Cream; 6.11 Microbiological Standards; 6.12 Microbiological Quality of Frozen Dairy Products; 6.13 Factors That Affect the Microbiological Quality of Ice Cream; 6.14 Bacteriological Control; 6.15 HACCP System in the Manufacture of Ice Cream; 6.16 Hygiene at the Final Selling Point; 6.17 Conclusion; References; 7 MICROBIOLOGY OF STARTER CULTURES; 7.1 Introduction; 7.2 Annual Utilization of Starter Cultures; 7.3 Classification of Starter Organisms 7.4 Terminology of Starter Cultures7.5 Starter Culture Technology; 7.6 Factors Causing Inhibition of Starter Cultures; 7.7 Production Systems for Bulk Starter Cultures; 7.8 Quality Control; References; 8 MICROBIOLOGY OF FERMENTED MILKS; 8.1 Introduction; 8.2 Lactic Fermentations; 8.3 Yeast-Lactic Fermentations; 8.4 Mold-Lactic Fermentations; References; 9 MICROBIOLOGY OF THERAPEUTIC MILKS; 9.1 Introduction; 9.2 Probiotic Microorganisms Associated with Therapeutic Properties; 9.3 Criteria Associated with Probiotic Microorganisms 9.4 Safety Issues Associated with Use of Probiotic Cultures for Humans |
| Record Nr. | UNINA-9910146068103321 |
| New York, : Wiley Interscience, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy microbiology handbook [[electronic resource] /] / edited by Richard K. Robinson
| Dairy microbiology handbook [[electronic resource] /] / edited by Richard K. Robinson |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | New York, : Wiley Interscience, c2002 |
| Descrizione fisica | 1 online resource (781 p.) |
| Disciplina |
637.01579
637/.01/579 |
| Altri autori (Persone) | RobinsonR. K (Richard Kenneth) |
| Soggetto topico |
Dairy microbiology
Microbiology |
| ISBN |
1-280-25273-1
9786610252732 0-470-35588-3 0-471-22756-0 0-471-72395-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DAIRY MICROBIOLOGY HANDBOOK THIRD EDITION; CONTENTS; PREFACE; CONTRIBUTORS; 1 MILK AND MILK PROCESSING; 1.1 Milk Composition; 1.2 Milk Components; 1.3 Milk Processing; 1.4 Utilization of Processes to Manufacture Products from Milk; 1.5 Changes to Milk Components During Processing; 1.6 Conclusions; References; 2 THE MICROBIOLOGY OF RAW MILK; 2.1 Introduction; 2.2 The Initial Microflora of Raw Milk; 2.3 Biosecurity, Udder Disease, and Bacterial Content of Raw Milk; 2.4 Environmental Sources; 2.5 The Microflora of Milking Equipment and Its Effects on Raw Milk
2.6 The Influence of Storage and Transport on the Microflora of Raw MilkReferences; 3 MICROBIOLOGY OF MARKET MILKS; 3.1 Introduction; 3.2 Current Heat Treatments for Market Milks; 3.3 The Microflora and Enzymatic Activity of Heat-Treated Market Milks-Influence on Quality and Shelf Life; 3.4 Pathogenic Microorganisms Associated with Heat-Treated Market Milks; 3.5 Influence of Added Ingredients; 3.6 Potential Applications of Alternatives to Heat for Market Milks; 3.7 Summary; References; 4 MICROBIOLOGY OF CREAM AND BUTTER; 4.1 Cream; 4.2 Butter; References 5 THE MICROBIOLOGY OF CONCENTRATED AND DRIED MILKS5.1 Condensed and Evaporated Milks; 5.2 Sweetened Condensed Milks; 5.3 Retentates; 5.4 Production of Dried Milk Powders; 5.5 Manufacturing Processes; 5.6 Microbiological Aspects of Processing; 5.7 Microflora of Dried Milks; 5.8 Product Specifications and Standard Methods; References; 6 MICROBIOLOGY OF ICE CREAM AND RELATED PRODUCTS; 6.1 Introduction; 6.2 Classification of Frozen Desserts; 6.3 Ice Cream and Frozen Dessert Sales; 6.4 Legislation; 6.5 Ingredients; 6.6 Other Types of Ice Cream; 6.7 Manufacture of Ice Cream 6.8 Effect of Freezing on Bacteria6.9 Ice Cream As a Cause of Food-Borne Diseases; 6.10 Occurrence of Pathogens in Ice Cream; 6.11 Microbiological Standards; 6.12 Microbiological Quality of Frozen Dairy Products; 6.13 Factors That Affect the Microbiological Quality of Ice Cream; 6.14 Bacteriological Control; 6.15 HACCP System in the Manufacture of Ice Cream; 6.16 Hygiene at the Final Selling Point; 6.17 Conclusion; References; 7 MICROBIOLOGY OF STARTER CULTURES; 7.1 Introduction; 7.2 Annual Utilization of Starter Cultures; 7.3 Classification of Starter Organisms 7.4 Terminology of Starter Cultures7.5 Starter Culture Technology; 7.6 Factors Causing Inhibition of Starter Cultures; 7.7 Production Systems for Bulk Starter Cultures; 7.8 Quality Control; References; 8 MICROBIOLOGY OF FERMENTED MILKS; 8.1 Introduction; 8.2 Lactic Fermentations; 8.3 Yeast-Lactic Fermentations; 8.4 Mold-Lactic Fermentations; References; 9 MICROBIOLOGY OF THERAPEUTIC MILKS; 9.1 Introduction; 9.2 Probiotic Microorganisms Associated with Therapeutic Properties; 9.3 Criteria Associated with Probiotic Microorganisms 9.4 Safety Issues Associated with Use of Probiotic Cultures for Humans |
| Record Nr. | UNINA-9910830506603321 |
| New York, : Wiley Interscience, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy microbiology handbook [[electronic resource] /] / edited by Richard K. Robinson
| Dairy microbiology handbook [[electronic resource] /] / edited by Richard K. Robinson |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | New York, : Wiley Interscience, c2002 |
| Descrizione fisica | 1 online resource (781 p.) |
| Disciplina |
637.01579
637/.01/579 |
| Altri autori (Persone) | RobinsonR. K (Richard Kenneth) |
| Soggetto topico |
Dairy microbiology
Microbiology |
| ISBN |
1-280-25273-1
9786610252732 0-470-35588-3 0-471-22756-0 0-471-72395-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
DAIRY MICROBIOLOGY HANDBOOK THIRD EDITION; CONTENTS; PREFACE; CONTRIBUTORS; 1 MILK AND MILK PROCESSING; 1.1 Milk Composition; 1.2 Milk Components; 1.3 Milk Processing; 1.4 Utilization of Processes to Manufacture Products from Milk; 1.5 Changes to Milk Components During Processing; 1.6 Conclusions; References; 2 THE MICROBIOLOGY OF RAW MILK; 2.1 Introduction; 2.2 The Initial Microflora of Raw Milk; 2.3 Biosecurity, Udder Disease, and Bacterial Content of Raw Milk; 2.4 Environmental Sources; 2.5 The Microflora of Milking Equipment and Its Effects on Raw Milk
2.6 The Influence of Storage and Transport on the Microflora of Raw MilkReferences; 3 MICROBIOLOGY OF MARKET MILKS; 3.1 Introduction; 3.2 Current Heat Treatments for Market Milks; 3.3 The Microflora and Enzymatic Activity of Heat-Treated Market Milks-Influence on Quality and Shelf Life; 3.4 Pathogenic Microorganisms Associated with Heat-Treated Market Milks; 3.5 Influence of Added Ingredients; 3.6 Potential Applications of Alternatives to Heat for Market Milks; 3.7 Summary; References; 4 MICROBIOLOGY OF CREAM AND BUTTER; 4.1 Cream; 4.2 Butter; References 5 THE MICROBIOLOGY OF CONCENTRATED AND DRIED MILKS5.1 Condensed and Evaporated Milks; 5.2 Sweetened Condensed Milks; 5.3 Retentates; 5.4 Production of Dried Milk Powders; 5.5 Manufacturing Processes; 5.6 Microbiological Aspects of Processing; 5.7 Microflora of Dried Milks; 5.8 Product Specifications and Standard Methods; References; 6 MICROBIOLOGY OF ICE CREAM AND RELATED PRODUCTS; 6.1 Introduction; 6.2 Classification of Frozen Desserts; 6.3 Ice Cream and Frozen Dessert Sales; 6.4 Legislation; 6.5 Ingredients; 6.6 Other Types of Ice Cream; 6.7 Manufacture of Ice Cream 6.8 Effect of Freezing on Bacteria6.9 Ice Cream As a Cause of Food-Borne Diseases; 6.10 Occurrence of Pathogens in Ice Cream; 6.11 Microbiological Standards; 6.12 Microbiological Quality of Frozen Dairy Products; 6.13 Factors That Affect the Microbiological Quality of Ice Cream; 6.14 Bacteriological Control; 6.15 HACCP System in the Manufacture of Ice Cream; 6.16 Hygiene at the Final Selling Point; 6.17 Conclusion; References; 7 MICROBIOLOGY OF STARTER CULTURES; 7.1 Introduction; 7.2 Annual Utilization of Starter Cultures; 7.3 Classification of Starter Organisms 7.4 Terminology of Starter Cultures7.5 Starter Culture Technology; 7.6 Factors Causing Inhibition of Starter Cultures; 7.7 Production Systems for Bulk Starter Cultures; 7.8 Quality Control; References; 8 MICROBIOLOGY OF FERMENTED MILKS; 8.1 Introduction; 8.2 Lactic Fermentations; 8.3 Yeast-Lactic Fermentations; 8.4 Mold-Lactic Fermentations; References; 9 MICROBIOLOGY OF THERAPEUTIC MILKS; 9.1 Introduction; 9.2 Probiotic Microorganisms Associated with Therapeutic Properties; 9.3 Criteria Associated with Probiotic Microorganisms 9.4 Safety Issues Associated with Use of Probiotic Cultures for Humans |
| Record Nr. | UNINA-9910841197503321 |
| New York, : Wiley Interscience, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Development of lactic fermentation bacteria for the production of bioactive food ingredients ... annual report
| Development of lactic fermentation bacteria for the production of bioactive food ingredients ... annual report |
| Pubbl/distr/stampa | [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | : HTML files |
| Disciplina | 338.1 |
| Soggetto topico |
Dairy microbiology - United States
Bioactive compounds - United States Microbial genetic engineering - United States Bioactive compounds Dairy microbiology Microbial genetic engineering |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1948-4887 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910698666003321 |
| [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial toxins in dairy products / / edited by Adnan Y. Tamime
| Microbial toxins in dairy products / / edited by Adnan Y. Tamime |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (444 pages) : illustrations, tables |
| Disciplina | 579.3/7 |
| Collana | Society of Dairy Technology Series |
| Soggetto topico |
Dairy microbiology
Microbial toxins |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-82365-6
1-118-82314-1 1-118-82309-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Microbial toxins? An overview / R. Early & A.Y. Tamime -- Incidence in dairy product / M.L.Y. Wan, H. El-Nezami, and N. Shah -- Bacterial toxins / J.W. Austin -- Biogenic amines in dairy products / V. Ladero, D.M. Linares, M. Perez, B. del Rio, M. Fernández and M.A. Alvarez -- Routes of contamination? Up-to the farm gate / R. Early -- Routes of contamination? Post-farm gate to retailing / R. Early -- Techniques of detection, quantification and control? Bacterial toxins / L. Ramchandran, A. Warnakulasuriya, O. Donkor, and T. Vasiljevic -- Techniques of detection, quantification and control? Mould toxins / O. Donkor, L. Ramchandran, and T. Vasiljevic -- Approaches to assess the risks/modelling of microbial growth and toxins production and limitations and prospects for improvement / N. Murru, M. Mercogliano, M.-L. Cortesi, F. Leroy, and R. Condoleo -- Regulatory measures for microbial toxins / M. Hickey. |
| Record Nr. | UNINA-9910156343603321 |
| Chichester, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial toxins in dairy products / / edited by Adnan Y. Tamime
| Microbial toxins in dairy products / / edited by Adnan Y. Tamime |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (444 pages) : illustrations, tables |
| Disciplina | 579.3/7 |
| Collana | Society of Dairy Technology Series |
| Soggetto topico |
Dairy microbiology
Microbial toxins |
| ISBN |
1-118-82365-6
1-118-82314-1 1-118-82309-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Microbial toxins? An overview / R. Early & A.Y. Tamime -- Incidence in dairy product / M.L.Y. Wan, H. El-Nezami, and N. Shah -- Bacterial toxins / J.W. Austin -- Biogenic amines in dairy products / V. Ladero, D.M. Linares, M. Perez, B. del Rio, M. Fernández and M.A. Alvarez -- Routes of contamination? Up-to the farm gate / R. Early -- Routes of contamination? Post-farm gate to retailing / R. Early -- Techniques of detection, quantification and control? Bacterial toxins / L. Ramchandran, A. Warnakulasuriya, O. Donkor, and T. Vasiljevic -- Techniques of detection, quantification and control? Mould toxins / O. Donkor, L. Ramchandran, and T. Vasiljevic -- Approaches to assess the risks/modelling of microbial growth and toxins production and limitations and prospects for improvement / N. Murru, M. Mercogliano, M.-L. Cortesi, F. Leroy, and R. Condoleo -- Regulatory measures for microbial toxins / M. Hickey. |
| Record Nr. | UNINA-9910830732603321 |
| Chichester, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbiology in dairy processing : challenges and opportunities / / edited by Palmiro Poltronieri
| Microbiology in dairy processing : challenges and opportunities / / edited by Palmiro Poltronieri |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, , 2018 |
| Descrizione fisica | 1 online resource (348 pages) : illustrations |
| Disciplina | 579.3/7 |
| Collana |
IFT Press series
THEi Wiley ebooks |
| Soggetto topico |
Dairy microbiology
Dairy processing |
| ISBN |
1-119-11498-5
1-119-11497-7 1-119-11500-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270889803321 |
| Hoboken, New Jersey : , : John Wiley & Sons, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Probiotic dairy products / / edited by Adnan Y. Tamime, Linda V. Thomas
| Probiotic dairy products / / edited by Adnan Y. Tamime, Linda V. Thomas |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (411 pages) : illustrations |
| Disciplina | 641.3/7 |
| Collana | Society of Dairy Technology Series |
| Soggetto topico |
Dairy microbiology
Dairy products in human nutrition Probiotics |
| ISBN |
1-119-21412-2
1-119-21411-4 1-119-21413-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910271057003321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Probiotic dairy products / / edited by Adnan Y. Tamime, Linda V. Thomas
| Probiotic dairy products / / edited by Adnan Y. Tamime, Linda V. Thomas |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley Blackwell, , 2018 |
| Descrizione fisica | 1 online resource (411 pages) : illustrations |
| Disciplina | 641.3/7 |
| Collana | Society of Dairy Technology Series |
| Soggetto topico |
Dairy microbiology
Dairy products in human nutrition Probiotics |
| ISBN |
1-119-21412-2
1-119-21411-4 1-119-21413-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910806921103321 |
| Hoboken, New Jersey : , : Wiley Blackwell, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Probiotic dairy products [[electronic resource] /] / edited by Adnan Tamime
| Probiotic dairy products [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2005 |
| Descrizione fisica | 1 online resource (234 p.) |
| Disciplina |
641.3/7
641.37 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Dairy microbiology
Dairy products in human nutrition Probiotics |
| ISBN |
1-280-74790-0
9786610747900 0-470-98443-0 0-470-99578-5 1-4051-7318-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Probiotic 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
1.5.6 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 2.3.1 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 3 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 (piimä, 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 Strain 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 3.6.5 Microencapsulation technique |
| Record Nr. | UNISA-996205514903316 |
| Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Soggetto topico
-
Dairy microbiology
(22)
- Probiotics (5)
- Dairy processing (4)
- Bacteriophages (3)
- Dairy products (3)