Author : Barbaros Ozer
Publisher : CRC Press
Page : 464 pages
File Size : 32,1 MB
Release : 2014-07-09
Category : Science
ISBN : 1482235048
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non-pathog
Author : B.A. Law
Publisher : Springer Science & Business Media
Page : 381 pages
File Size : 47,38 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 1461311217
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Author : Naveen K. Singh
Publisher :
Page : 272 pages
File Size : 27,59 MB
Release : 2018
Category : Biochemistry
ISBN : 9789350303375
Author : F. Lyndon Davies
Publisher : Elsevier Science & Technology
Page : 280 pages
File Size : 45,21 MB
Release : 1984
Category : Science
ISBN :
Milk coagulation and the development of cheese texture; Taxonomy and identification of bacteria important in cheese and fermented dairy products; The physiology and growth of dairy lactic-acid bacteria; The genetics of dairy lactic-acid bacteria; Bacteriophages of dairy lactic-acid bacteria; Flavour development in fermented milks; Flavour development in cheeses; The accelerated ripening of cheese; Non-sensory methods for cheese flavour assessment.
Author : B a Law
Publisher :
Page : 388 pages
File Size : 20,74 MB
Release : 1997-07-31
Category :
ISBN : 9781461311225
Author : A T Andrews
Publisher : Elsevier
Page : 193 pages
File Size : 29,40 MB
Release : 1994-09-01
Category : Technology & Engineering
ISBN : 0857093061
Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way. Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.
Author : A. Varnam
Publisher : Springer
Page : 0 pages
File Size : 32,70 MB
Release : 2001-04-14
Category : Technology & Engineering
ISBN : 9781461527985
not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and • points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.
Author : Photis Papademas
Publisher : CRC Press
Page : 254 pages
File Size : 45,6 MB
Release : 2014-12-16
Category : Science
ISBN : 1482298686
The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed incl
Author : Hasmukh Amrutlal Modi
Publisher :
Page : 328 pages
File Size : 39,74 MB
Release : 2009-09-01
Category : Dairy
ISBN : 9788179102893
A professional in dairy field is incomplete without the fundamental knowledge of Dairy Microbiology, which covers the important area of quality management of raw materials and finished products and help in checking the processing efficiency. It also helps in dairy product manufacture through use of selected microorganisms (as starter cultures) and prevent the entry of harmful pathogens to the products, thereby proving the need and importance of Dairy Microbiologists.The contents include:" Introduction to Milk and Dairy Microbiology " Microbiology of Raw Milk " Milk-Borne Diseases " Pasteurization and Sterilization of Milk " Concentrated Milks " Dried Milks and Dry Whey Products " Microbiology of Starter Cultures " Metabolism of Starter Cultures " Genetics of Starter Cultures " Introduction to Fermented Milks " Fermented Milk Products " Microbiology of Cheese " Commercial Manufacture of Cheeses " Icecream and Related Frozen Dairy Desserts " Butter and Related Products " Whey, Casein and Caseinates " Probiotics " Physico-Chemical Testing of MIlk and Dairy Products " Routine Microbiological Examination of Milk " Hazard Analysis Critical Control Point HACCP " Shelf-life Predicting Methods for Milk " Indigenous (Indian) Dairy Products " Microbial Control by New Nonthermal Methods " Dairy Wastes and TreatmentThis book will prove of great help to students pursuing under-graduate or post-graduate courses in Dairy Science and Technology, Food Science and Technology, Agriculture and Veterinary Science, Home Science and Home Economics as well as other basic science courses (Microbiology, Biotechnology, Biochemistry, Environmental Science, and Food Nutrition) where this subject forms a part of its applied microbiology curricula.
Author : Patrick F. Fox
Publisher : Elsevier
Page : 646 pages
File Size : 13,46 MB
Release : 2004-08-04
Category : Medical
ISBN : 0080500935
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables
