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Fermented Milk and Dairy Products / ed. by Anil Kumar Puniya
| Fermented Milk and Dairy Products / ed. by Anil Kumar Puniya |
| Pubbl/distr/stampa | Boca Raton : Taylor & Francis/CRC Press, c2016 |
| Descrizione fisica | XIX, 714 p. ; 24 cm |
| Disciplina | 637 |
| Collana | Fermented Foods and Beverages Series |
| ISBN | 978-1-4665-7797-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990010012200403321 |
| Boca Raton : Taylor & Francis/CRC Press, c2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fermented milks [[electronic resource] /] / edited by Adnan Tamime
| Fermented milks [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina |
637
637.1476 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Fermented milk
Cultured milk |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-74291-7
9786610742912 0-470-79004-0 0-470-99550-5 1-4051-7238-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fermented Milks; Contents; Preface to Technical Series; Preface; Contributors; 1 Types of Fermented Milks; 1.1 Background; 1.2 Evolution of the process; 1.3 Diversity of fermented milks; 1.4 Patterns of consumption; 1.5 Manufacture of fermented milks; 1.6 Conclusion; References; 2 Starter Cultures; 2.1 Introduction; 2.2 Types and nomenclature of the starter organisms; 2.2.1 Traditional lactic acid bacteria; 2.2.2 Non-traditional microflora; 2.2.3 Yeasts and moulds; 2.3 Partial characterisation of the starter microflora; 2.3.1 Carbohydrate metabolism; Fermentation pathways
Sugar transportation and hydrolysisGeneration of energy; 2.3.2 Citrate metabolism; 2.3.3 Formation of acetate, formate, acetaldehyde and ethanol; Pyruvate dehydrogenase complex; Pyruvate formate lyase; Acetolactate formation; Acetoin and diacetyl formation; 2.3.4 Production of exopolysaccharides; Structure and characterisation; Chemical composition and biosynthesis; Influence of exopolysaccharides on texture; Role of exopolysaccharides in the microstructure of the gel; 2.3.5 Bacteriocins; Classification of bacteriocins; Class I ... characterisation, structural properties and mode of action Class II ... characterisation, structural properties and mode of actionClass III ... characterisation, structural properties and mode of action; Application of bacteriocins in fermented milks; 2.4 Development of starter cultures; 2.4.1 Development of new bacterial strains; 2.4.2 Blending of cultures; 2.4.3 Characterisation of cultures; Acidification rate; Texture determination; Flavour assessment; Miscellaneous factors; 2.5 Production and preservation of commercial starter cultures; 2.6 On-site production and use of starter cultures; 2.6.1 Background 2.6.2 In-line inoculation with freeze-dried or frozen concentrated culture2.6.3 Automatic inoculation system; 2.7 Future developments; Acknowledgements; References; 3 Manufacture of Yoghurt; 3.1 Background; 3.2 The basic requirements for making yoghurt; 3.2.1 Introduction; 3.2.2 Milk as the base material; 3.2.3 Standardisation of fat content and fortification of solids-non-fat content; 3.2.4 Other ingredients; 3.3 Initial processing; 3.4 Fermentation; 3.4.1 Background; 3.4.2 Microbiology of fermentation; 3.5 Coagulation of the milk; 3.6 Final processing; 3.6.1 Cooling 3.6.2 Fruit...yoghurt blending3.6.3 Packaging; 3.7 Post-production problems; 3.8 Conclusion; References; 4 Properties of Yoghurt and their Appraisal; 4.1 Background; 4.2 Chemical composition; 4.2.1 Primary constituents; 4.2.2 Secondary constituents; 4.3 Assessment of physical characteristics; 4.3.1 Physical nature of yoghurt; 4.3.2 Physical characteristics of set yoghurt; Rheological properties; Rheological measurements; 4.3.3 Stirred and drinking yoghurts; 4.4 Colour; 4.5 Microbiological analysis; 4.6 Sensory properties and analysis; 4.6.1 Sensory analysis of yoghurt 4.6.2 Attribute profiling of yoghurt |
| Record Nr. | UNINA-9910143263203321 |
| Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fermented milks [[electronic resource] /] / edited by Adnan Tamime
| Fermented milks [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina |
637
637.1476 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Fermented milk
Cultured milk |
| ISBN |
1-280-74291-7
9786610742912 0-470-79004-0 0-470-99550-5 1-4051-7238-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fermented Milks; Contents; Preface to Technical Series; Preface; Contributors; 1 Types of Fermented Milks; 1.1 Background; 1.2 Evolution of the process; 1.3 Diversity of fermented milks; 1.4 Patterns of consumption; 1.5 Manufacture of fermented milks; 1.6 Conclusion; References; 2 Starter Cultures; 2.1 Introduction; 2.2 Types and nomenclature of the starter organisms; 2.2.1 Traditional lactic acid bacteria; 2.2.2 Non-traditional microflora; 2.2.3 Yeasts and moulds; 2.3 Partial characterisation of the starter microflora; 2.3.1 Carbohydrate metabolism; Fermentation pathways
Sugar transportation and hydrolysisGeneration of energy; 2.3.2 Citrate metabolism; 2.3.3 Formation of acetate, formate, acetaldehyde and ethanol; Pyruvate dehydrogenase complex; Pyruvate formate lyase; Acetolactate formation; Acetoin and diacetyl formation; 2.3.4 Production of exopolysaccharides; Structure and characterisation; Chemical composition and biosynthesis; Influence of exopolysaccharides on texture; Role of exopolysaccharides in the microstructure of the gel; 2.3.5 Bacteriocins; Classification of bacteriocins; Class I ... characterisation, structural properties and mode of action Class II ... characterisation, structural properties and mode of actionClass III ... characterisation, structural properties and mode of action; Application of bacteriocins in fermented milks; 2.4 Development of starter cultures; 2.4.1 Development of new bacterial strains; 2.4.2 Blending of cultures; 2.4.3 Characterisation of cultures; Acidification rate; Texture determination; Flavour assessment; Miscellaneous factors; 2.5 Production and preservation of commercial starter cultures; 2.6 On-site production and use of starter cultures; 2.6.1 Background 2.6.2 In-line inoculation with freeze-dried or frozen concentrated culture2.6.3 Automatic inoculation system; 2.7 Future developments; Acknowledgements; References; 3 Manufacture of Yoghurt; 3.1 Background; 3.2 The basic requirements for making yoghurt; 3.2.1 Introduction; 3.2.2 Milk as the base material; 3.2.3 Standardisation of fat content and fortification of solids-non-fat content; 3.2.4 Other ingredients; 3.3 Initial processing; 3.4 Fermentation; 3.4.1 Background; 3.4.2 Microbiology of fermentation; 3.5 Coagulation of the milk; 3.6 Final processing; 3.6.1 Cooling 3.6.2 Fruit...yoghurt blending3.6.3 Packaging; 3.7 Post-production problems; 3.8 Conclusion; References; 4 Properties of Yoghurt and their Appraisal; 4.1 Background; 4.2 Chemical composition; 4.2.1 Primary constituents; 4.2.2 Secondary constituents; 4.3 Assessment of physical characteristics; 4.3.1 Physical nature of yoghurt; 4.3.2 Physical characteristics of set yoghurt; Rheological properties; Rheological measurements; 4.3.3 Stirred and drinking yoghurts; 4.4 Colour; 4.5 Microbiological analysis; 4.6 Sensory properties and analysis; 4.6.1 Sensory analysis of yoghurt 4.6.2 Attribute profiling of yoghurt |
| Record Nr. | UNISA-996213220203316 |
| Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Fermented milks [[electronic resource] /] / edited by Adnan Tamime
| Fermented milks [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina |
637
637.1476 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Fermented milk
Cultured milk |
| ISBN |
1-280-74291-7
9786610742912 0-470-79004-0 0-470-99550-5 1-4051-7238-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fermented Milks; Contents; Preface to Technical Series; Preface; Contributors; 1 Types of Fermented Milks; 1.1 Background; 1.2 Evolution of the process; 1.3 Diversity of fermented milks; 1.4 Patterns of consumption; 1.5 Manufacture of fermented milks; 1.6 Conclusion; References; 2 Starter Cultures; 2.1 Introduction; 2.2 Types and nomenclature of the starter organisms; 2.2.1 Traditional lactic acid bacteria; 2.2.2 Non-traditional microflora; 2.2.3 Yeasts and moulds; 2.3 Partial characterisation of the starter microflora; 2.3.1 Carbohydrate metabolism; Fermentation pathways
Sugar transportation and hydrolysisGeneration of energy; 2.3.2 Citrate metabolism; 2.3.3 Formation of acetate, formate, acetaldehyde and ethanol; Pyruvate dehydrogenase complex; Pyruvate formate lyase; Acetolactate formation; Acetoin and diacetyl formation; 2.3.4 Production of exopolysaccharides; Structure and characterisation; Chemical composition and biosynthesis; Influence of exopolysaccharides on texture; Role of exopolysaccharides in the microstructure of the gel; 2.3.5 Bacteriocins; Classification of bacteriocins; Class I ... characterisation, structural properties and mode of action Class II ... characterisation, structural properties and mode of actionClass III ... characterisation, structural properties and mode of action; Application of bacteriocins in fermented milks; 2.4 Development of starter cultures; 2.4.1 Development of new bacterial strains; 2.4.2 Blending of cultures; 2.4.3 Characterisation of cultures; Acidification rate; Texture determination; Flavour assessment; Miscellaneous factors; 2.5 Production and preservation of commercial starter cultures; 2.6 On-site production and use of starter cultures; 2.6.1 Background 2.6.2 In-line inoculation with freeze-dried or frozen concentrated culture2.6.3 Automatic inoculation system; 2.7 Future developments; Acknowledgements; References; 3 Manufacture of Yoghurt; 3.1 Background; 3.2 The basic requirements for making yoghurt; 3.2.1 Introduction; 3.2.2 Milk as the base material; 3.2.3 Standardisation of fat content and fortification of solids-non-fat content; 3.2.4 Other ingredients; 3.3 Initial processing; 3.4 Fermentation; 3.4.1 Background; 3.4.2 Microbiology of fermentation; 3.5 Coagulation of the milk; 3.6 Final processing; 3.6.1 Cooling 3.6.2 Fruit...yoghurt blending3.6.3 Packaging; 3.7 Post-production problems; 3.8 Conclusion; References; 4 Properties of Yoghurt and their Appraisal; 4.1 Background; 4.2 Chemical composition; 4.2.1 Primary constituents; 4.2.2 Secondary constituents; 4.3 Assessment of physical characteristics; 4.3.1 Physical nature of yoghurt; 4.3.2 Physical characteristics of set yoghurt; Rheological properties; Rheological measurements; 4.3.3 Stirred and drinking yoghurts; 4.4 Colour; 4.5 Microbiological analysis; 4.6 Sensory properties and analysis; 4.6.1 Sensory analysis of yoghurt 4.6.2 Attribute profiling of yoghurt |
| Record Nr. | UNINA-9910830293003321 |
| Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fermented milks [[electronic resource] /] / edited by Adnan Tamime
| Fermented milks [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina |
637
637.1476 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Fermented milk
Cultured milk |
| ISBN |
1-280-74291-7
9786610742912 0-470-79004-0 0-470-99550-5 1-4051-7238-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fermented Milks; Contents; Preface to Technical Series; Preface; Contributors; 1 Types of Fermented Milks; 1.1 Background; 1.2 Evolution of the process; 1.3 Diversity of fermented milks; 1.4 Patterns of consumption; 1.5 Manufacture of fermented milks; 1.6 Conclusion; References; 2 Starter Cultures; 2.1 Introduction; 2.2 Types and nomenclature of the starter organisms; 2.2.1 Traditional lactic acid bacteria; 2.2.2 Non-traditional microflora; 2.2.3 Yeasts and moulds; 2.3 Partial characterisation of the starter microflora; 2.3.1 Carbohydrate metabolism; Fermentation pathways
Sugar transportation and hydrolysisGeneration of energy; 2.3.2 Citrate metabolism; 2.3.3 Formation of acetate, formate, acetaldehyde and ethanol; Pyruvate dehydrogenase complex; Pyruvate formate lyase; Acetolactate formation; Acetoin and diacetyl formation; 2.3.4 Production of exopolysaccharides; Structure and characterisation; Chemical composition and biosynthesis; Influence of exopolysaccharides on texture; Role of exopolysaccharides in the microstructure of the gel; 2.3.5 Bacteriocins; Classification of bacteriocins; Class I ... characterisation, structural properties and mode of action Class II ... characterisation, structural properties and mode of actionClass III ... characterisation, structural properties and mode of action; Application of bacteriocins in fermented milks; 2.4 Development of starter cultures; 2.4.1 Development of new bacterial strains; 2.4.2 Blending of cultures; 2.4.3 Characterisation of cultures; Acidification rate; Texture determination; Flavour assessment; Miscellaneous factors; 2.5 Production and preservation of commercial starter cultures; 2.6 On-site production and use of starter cultures; 2.6.1 Background 2.6.2 In-line inoculation with freeze-dried or frozen concentrated culture2.6.3 Automatic inoculation system; 2.7 Future developments; Acknowledgements; References; 3 Manufacture of Yoghurt; 3.1 Background; 3.2 The basic requirements for making yoghurt; 3.2.1 Introduction; 3.2.2 Milk as the base material; 3.2.3 Standardisation of fat content and fortification of solids-non-fat content; 3.2.4 Other ingredients; 3.3 Initial processing; 3.4 Fermentation; 3.4.1 Background; 3.4.2 Microbiology of fermentation; 3.5 Coagulation of the milk; 3.6 Final processing; 3.6.1 Cooling 3.6.2 Fruit...yoghurt blending3.6.3 Packaging; 3.7 Post-production problems; 3.8 Conclusion; References; 4 Properties of Yoghurt and their Appraisal; 4.1 Background; 4.2 Chemical composition; 4.2.1 Primary constituents; 4.2.2 Secondary constituents; 4.3 Assessment of physical characteristics; 4.3.1 Physical nature of yoghurt; 4.3.2 Physical characteristics of set yoghurt; Rheological properties; Rheological measurements; 4.3.3 Stirred and drinking yoghurts; 4.4 Colour; 4.5 Microbiological analysis; 4.6 Sensory properties and analysis; 4.6.1 Sensory analysis of yoghurt 4.6.2 Attribute profiling of yoghurt |
| Record Nr. | UNINA-9910841741903321 |
| Oxford ; ; Ames, Iowa, : Blackwell Science/SDT, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Formaggi leader in Irpinia : il caciocavallo podolico, il carmasciano, il bagnolese
| Formaggi leader in Irpinia : il caciocavallo podolico, il carmasciano, il bagnolese |
| Pubbl/distr/stampa | Potenza : Caseus, [2006] |
| Descrizione fisica | 149 p. : ill. ; 23 cm + 1 DVD |
| Disciplina | 637 |
| Soggetto non controllato | Formaggi - Irpinia |
| ISBN | 88-901965-9-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990009519470403321 |
| Potenza : Caseus, [2006] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fundamentals of dairy chemistry / edited by Byron H. Webb and Arnold H. Johnson
| Fundamentals of dairy chemistry / edited by Byron H. Webb and Arnold H. Johnson |
| Pubbl/distr/stampa | Westport, : AVI, 1965 |
| Descrizione fisica | X, 827 p. : ill. ; 24 cm |
| Disciplina | 637 |
| Soggetto non controllato | Latte - Composizione chimica |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009441510403321 |
| Westport, : AVI, 1965 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Genetics and biotechnology of lactic acid bacteria / edited by Michael J. Gasson and Willem M. De Vos
| Genetics and biotechnology of lactic acid bacteria / edited by Michael J. Gasson and Willem M. De Vos |
| Pubbl/distr/stampa | London, : Chapman and Hall, c1994 |
| Descrizione fisica | xi, 300 p. ; 24 cm |
| Disciplina | 637 |
| Soggetto non controllato | Latticini |
| ISBN | 075140098X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910839991403321 |
| London, : Chapman and Hall, c1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Guida pratica d'analisi microbiologica del latte e dei suoi derivati / H. Beerens, F.M. Luquet
| Guida pratica d'analisi microbiologica del latte e dei suoi derivati / H. Beerens, F.M. Luquet |
| Autore | Beerens, H. |
| Pubbl/distr/stampa | Milano : Tecniche nuove, c1988 |
| Descrizione fisica | X, 157 p. ; 25 cm. |
| Disciplina | 637 |
| Altri autori (Persone) | Luquet, F. M. |
| Collana | Tecnica alimentare |
| Soggetto topico |
Latte - Microbiologia
Latticini - Analisi batteriologica |
| ISBN | 88-7081-412-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNIBAS-000009619 |
Beerens, H.
|
||
| Milano : Tecniche nuove, c1988 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. della Basilicata | ||
| ||
Handbook of drying for dairy products / / edited by Dr. C. Anandharamakrishnan
| Handbook of drying for dairy products / / edited by Dr. C. Anandharamakrishnan |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (339 pages) : illustrations |
| Disciplina | 637 |
| Collana | THEi Wiley ebooks |
| Soggetto topico | Dairy products - Drying |
| ISBN |
1-118-93050-9
1-118-93051-7 1-118-93052-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910162912803321 |
| Chichester, England : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
