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Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
| Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson |
| Pubbl/distr/stampa | Oxford, UK, : Blackwell Pub. |
| Descrizione fisica | 1 online resource (314 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
BritzT. J
RobinsonR. K (Richard Kenneth) |
| Soggetto topico |
Dairy processing
Dairying |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-12293-2
9786612122934 0-470-69763-6 0-470-69805-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Thermal processing of milk / Peter de Jong -- Applications of membrane separation / Athanasios Goulas and Alistair S. Grandison -- Hygiene by design / J. Ferdie Mostert and Elna M. Buys -- Automation in the dairy industry / Evaggelos Doxanakis and Asterios Kefalas -- Safety and quality of dairy products / Peter J. Jooste and Lucia E. C. M. Anelich -- Modern laboratory practices : analysis of dairy products / Thomas Bintsis, Apostolos S. Angelidis and Lefki Psoni -- Dealing with environmental issues / Trevor J. Britz, Corné Lamprecht and Gunnar O. Sigge. |
| Record Nr. | UNINA-9910144385903321 |
| Oxford, UK, : Blackwell Pub. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
| Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson |
| Pubbl/distr/stampa | Oxford, UK, : Blackwell Pub. |
| Descrizione fisica | 1 online resource (314 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
BritzT. J
RobinsonR. K (Richard Kenneth) |
| Soggetto topico |
Dairy processing
Dairying |
| ISBN |
1-282-12293-2
9786612122934 0-470-69763-6 0-470-69805-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Thermal processing of milk / Peter de Jong -- Applications of membrane separation / Athanasios Goulas and Alistair S. Grandison -- Hygiene by design / J. Ferdie Mostert and Elna M. Buys -- Automation in the dairy industry / Evaggelos Doxanakis and Asterios Kefalas -- Safety and quality of dairy products / Peter J. Jooste and Lucia E. C. M. Anelich -- Modern laboratory practices : analysis of dairy products / Thomas Bintsis, Apostolos S. Angelidis and Lefki Psoni -- Dealing with environmental issues / Trevor J. Britz, Corné Lamprecht and Gunnar O. Sigge. |
| Record Nr. | UNISA-996197306303316 |
| Oxford, UK, : Blackwell Pub. | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson
| Advanced dairy science and technology [[electronic resource] /] / edited by Trevor J. Britz, Richard K. Robinson |
| Pubbl/distr/stampa | Oxford, UK, : Blackwell Pub. |
| Descrizione fisica | 1 online resource (314 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
BritzT. J
RobinsonR. K (Richard Kenneth) |
| Soggetto topico |
Dairy processing
Dairying |
| ISBN |
1-282-12293-2
9786612122934 0-470-69763-6 0-470-69805-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Thermal processing of milk / Peter de Jong -- Applications of membrane separation / Athanasios Goulas and Alistair S. Grandison -- Hygiene by design / J. Ferdie Mostert and Elna M. Buys -- Automation in the dairy industry / Evaggelos Doxanakis and Asterios Kefalas -- Safety and quality of dairy products / Peter J. Jooste and Lucia E. C. M. Anelich -- Modern laboratory practices : analysis of dairy products / Thomas Bintsis, Apostolos S. Angelidis and Lefki Psoni -- Dealing with environmental issues / Trevor J. Britz, Corné Lamprecht and Gunnar O. Sigge. |
| Record Nr. | UNINA-9910829813903321 |
| Oxford, UK, : Blackwell Pub. | ||
| 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 |
| 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 | ||
| ||