Téléchargez le livre : Microbiology in Dairy Processing

Microbiology in Dairy Processing

Challenges and Opportunities de

Éditeur :

Wiley-Blackwell


Collection :

Institute of Food Technologists Series

Paru le : 2017-09-20

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Description

An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products
Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions.
In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types
Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students. 
Pages
352 pages
Collection
Institute of Food Technologists Series
Parution
2017-09-20
Marque
Wiley-Blackwell
EAN papier
9781119114802
EAN PDF
9781119114970
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
352
Taille du fichier
4700 Ko
Prix
218,33 €
EAN EPUB
9781119114987
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
352
Taille du fichier
5683 Ko
Prix
218,33 €

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