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Bacteriophages in dairy processing [[electronic resource] /] / Andrea del Luján Quiberoni and Jorge Alberto Reinheimer, editors
| Bacteriophages in dairy processing [[electronic resource] /] / Andrea del Luján Quiberoni and Jorge Alberto Reinheimer, editors |
| Pubbl/distr/stampa | Hauppauge, N.Y., : Nova Science Publishers, Inc., c2012 |
| Descrizione fisica | 1 online resource (323 p.) |
| Disciplina | 579.2/6 |
| Altri autori (Persone) |
Luján QuiberoniAndrea del
ReinheimerJorge Alberto |
| Collana | Advances in food safety and food microbiology |
| Soggetto topico |
Bacteriophages
Dairy microbiology Dairy products - Microbiology Dairying |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-62257-090-1 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Phages of lactic acid bacteria : discovery and classification / Hans Wolfgang Ackermann -- Bacteriophage adaptation, with particular attention to issues of phage host range / Benjamin K. Chan and Stephen T. Abedon -- Bacteriophages in dairy plants / Viviana Suarez, Jorge Reinheimer, and Andrea Quiberoni -- Ecological aspects of phage contamination in natural whey and milk starters / Domenico Carminati, Miriam Zago, and Giorgio Giraffa -- Infective cycle of dairy bacteriophages / Daniela Guglielmotti, Diego Mercanti, and Mariangeles Briggiler Marco -- Lysogeny in probiotic lactobacilli / Maria Lujan Capra and Diego Mercanti -- Phage resistance in lactic acid bacteria / Genevieve Rousseau, Helene Deveau and Sylvain Moineau -- Biocides for dairy bacteriophage inactivation / Viviana Suarez and Daniela Guglielmotti -- Thermal resistance of bacteriophages in the dairy industry / Zeynep Atamer ... [et al.] -- Non-thermal technologies : pulsed electric field, high hydrostatic pressure and high pressure homogenization. Application on virus inactivation / Maria Lujan Capra ... [et al.] -- Detection and quantification of dairy bacteriophages / Ana Binetti -- Plasmid transduction and site-specific systems derived from lactic acid bacteria phages / Maria J. Olaya Passarell ... [et al.] -- Bacteriophages as biocontrol agents in dairy processing / Pilar Garcia ... [et al.]. |
| Record Nr. | UNINA-9910453788703321 |
| Hauppauge, N.Y., : Nova Science Publishers, Inc., c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Bacteriophages in dairy processing [[electronic resource] /] / Andrea del Luján Quiberoni and Jorge Alberto Reinheimer, editors
| Bacteriophages in dairy processing [[electronic resource] /] / Andrea del Luján Quiberoni and Jorge Alberto Reinheimer, editors |
| Pubbl/distr/stampa | Hauppauge, N.Y., : Nova Science Publishers, Inc., c2012 |
| Descrizione fisica | 1 online resource (323 p.) |
| Disciplina | 579.2/6 |
| Altri autori (Persone) |
Luján QuiberoniAndrea del
ReinheimerJorge Alberto |
| Collana | Advances in food safety and food microbiology |
| Soggetto topico |
Bacteriophages
Dairy microbiology Dairy products - Microbiology Dairying |
| ISBN | 1-62257-090-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Phages of lactic acid bacteria : discovery and classification / Hans Wolfgang Ackermann -- Bacteriophage adaptation, with particular attention to issues of phage host range / Benjamin K. Chan and Stephen T. Abedon -- Bacteriophages in dairy plants / Viviana Suarez, Jorge Reinheimer, and Andrea Quiberoni -- Ecological aspects of phage contamination in natural whey and milk starters / Domenico Carminati, Miriam Zago, and Giorgio Giraffa -- Infective cycle of dairy bacteriophages / Daniela Guglielmotti, Diego Mercanti, and Mariangeles Briggiler Marco -- Lysogeny in probiotic lactobacilli / Maria Lujan Capra and Diego Mercanti -- Phage resistance in lactic acid bacteria / Genevieve Rousseau, Helene Deveau and Sylvain Moineau -- Biocides for dairy bacteriophage inactivation / Viviana Suarez and Daniela Guglielmotti -- Thermal resistance of bacteriophages in the dairy industry / Zeynep Atamer ... [et al.] -- Non-thermal technologies : pulsed electric field, high hydrostatic pressure and high pressure homogenization. Application on virus inactivation / Maria Lujan Capra ... [et al.] -- Detection and quantification of dairy bacteriophages / Ana Binetti -- Plasmid transduction and site-specific systems derived from lactic acid bacteria phages / Maria J. Olaya Passarell ... [et al.] -- Bacteriophages as biocontrol agents in dairy processing / Pilar Garcia ... [et al.]. |
| Record Nr. | UNINA-9910779787703321 |
| Hauppauge, N.Y., : Nova Science Publishers, Inc., c2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
| Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (606 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Dairy processing
Dairy products Dairy microbiology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-283-51420-6
9786613826657 0-470-95916-9 0-470-95912-6 0-470-95907-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex |
| Record Nr. | UNINA-9910141048203321 |
| Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara
| Dairy ingredients for food processing [[electronic resource] /] / edited by Ramesh Chandan, Arun Kilara |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (606 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Dairy processing
Dairy products Dairy microbiology |
| ISBN |
1-283-51420-6
9786613826657 0-470-95916-9 0-470-95912-6 0-470-95907-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex |
| Record Nr. | UNINA-9910830583903321 |
| Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy ingredients for food processing / / edited by Ramesh Chandan, Arun Kilara
| Dairy ingredients for food processing / / edited by Ramesh Chandan, Arun Kilara |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2011 |
| Descrizione fisica | 1 online resource (606 p.) |
| Disciplina | 637 |
| Altri autori (Persone) |
ChandanRamesh C
KilaraArun |
| Soggetto topico |
Dairy processing
Dairy products Dairy microbiology |
| ISBN |
9786613826657
9781283514200 1283514206 9780470959169 0470959169 9780470959121 0470959126 9780470959077 047095907X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dairy Ingredients for Food Processing; Contents; Contributors; Preface; Chapter 1: Dairy Ingredients for Food Processing: An Overview; Chapter 2: Chemical, Physical, and Functional Characteristics of Dairy Ingredients; Chapter 3: Microbiological Aspects of Dairy Ingredients; Chapter 4: Processing Principles of Dairy Ingredients; Chapter 5: Concentrated Fluid Milk Ingredients; Chapter 6: Dry Milk Ingredients; Chapter 7: Casein, Caseinates, and Milk Protein Concentrates; Chapter 8: Whey - based Ingredients; Chapter 9: Butter and Butter Products; Chapter 10: Principles of Cheese Technology
Chapter 11: Manufacturing Outlines and Applications of Selected Cheese VarietiesChapter 12: Enzyme - modifi ed Dairy Ingredients; Chapter 13: Fermented Dairy Ingredients; Chapter 14: Functional Ingredients from Dairy Fermentations; Chapter 15: Dairy - based Ingredients: Regulatory Aspects; Chapter 16: Nutritive and Health Attributes of Dairy Ingredients; Chapter 17: Dairy Ingredients in Dairy Food Processing; Chapter 18: Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, and Functional Foods; Chapter 19: Dairy Ingredients in Chocolate and Confectionery Products Chapter 20: Dairy Ingredients in Infant and Adult Nutrition ProductsIndex |
| Record Nr. | UNINA-9911019591603321 |
| Hoboken, N.J., : Wiley-Blackwell, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dairy microbiology : a practical approach / / editor, Photis Papademas, Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| Dairy microbiology : a practical approach / / editor, Photis Papademas, Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis/CRC, , [2015] |
| Descrizione fisica | 1 online resource (254 p.) |
| Disciplina | 579.3/7 |
| Soggetto topico |
Dairy microbiology
Food safety Probiotics |
| ISBN |
0-429-08938-4
1-4822-9868-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front Cover; Dedication; Preface; Contents; Chapter 1: Basic Concepts of Food Microbiology; Chapter 2: The Microbiology of Raw Milk; Chapter 3: Dairy Pathogens: Characteristics and Impact; Chapter 4: Dairy Starter Cultures; Chapter 5: Application of Probiotics in the Dairy Industry: The Long Way from Traditional to Novel Functional Foods; Chapter 6: Application of Molecular Methods for Microbial Identifi cation in Dairy Products; Chapter 7: Application of Food Safety Management Systems (FSMS) in the Dairy Industry; Color Plate Section; Back Cover |
| Record Nr. | UNINA-9910787261503321 |
| Boca Raton : , : Taylor & Francis/CRC, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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
| 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 |
| Pubbl/distr/stampa | Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2015] |
| Descrizione fisica | 1 online resource (458 p.) |
| Disciplina |
338.1
338.1762142 |
| Soggetto topico |
Dairy microbiology
Dairy products industry |
| ISBN |
0-429-07649-5
1-4822-3502-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910787964603321 |
| Boca Raton, FL : , : CRC Press, Taylor & Francis Group, , [2015] | ||
| 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 | ||
| ||
Dairy microbiology handbook / / edited by Richard K. Robinson
| Dairy microbiology handbook / / 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/.01/579 |
| Altri autori (Persone) | RobinsonR. K (Richard Kenneth) |
| Soggetto topico |
Dairy microbiology
Microbiology |
| ISBN |
9786610252732
9781280252730 1280252731 9780470355886 0470355883 9780471227564 0471227560 9780471723950 0471723959 |
| 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-9911019963703321 |
| New York, : Wiley Interscience, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
