Dairy Microbiology and Biochemistry: Recent Developments.

By:

Ozer, Barbaros H

Contributor(s):

Akdemir-Evrendilek, Gûlsûn

Language: Eng Publication details: Boca Raton Taylor & Francis 2014Description: xiii, 450 páginas; Tablas, Ilustraciones, 25 cmISBN:

9781482235029

Subject(s):

DDC classification:

664 OZ99

Contents:

1. Microbiology of Raw Milk, Golfo Moatsou and Ekaterini Moschopoulou. 2. Dairy Starter Cultures, Zeynep Ustunol. 3. Recent Advances in Genetics of Lactic Acid Bacteria, Nefise Akçelik, Ömer Şimşek, and Mustafa Akçelik. 4. Biopreservation by Lactic Acid Bacteria, Per E. J. Saris. 5. Microbiology of Processed Liquid Milk, Ebru Şenel and Ayşe Gürsoy. 6. Cheese Microbiology, Manuela Pintado, Adriano Gomes da Cruz and Patricia B. Zacarchenco Rodrigues de Sá. 7. Primary Biochemical Events During Cheese Ripening, A. A. Hayaloglu and P. L. H. McSweeney. 8. Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products, Barbaros Özer. 9. Development of Fermented Milk Products Containing Probiotics, Claude P. Champagne. 10. Microbiology of Cream, Butter, Ice Cream and Related Products, Hamid Ghoddusi and Barbaros Özer. 11. Microbiology of Evaporated, Condensed and Powdered Milk, Ayse Demet Karaman and Valente B. Alvarez. 12. Functional Dairy Ingredients, Ana Raquel Madureira, Ana Gomes and Manuela Pintado. 13. Non‐Thermal Processing of Milk and Milk Products for Microbial Safety, Gulsun Akdemir Evrendilek. 14. Microbiological Safety Systems for Dairy Processing, Theo Varzakas. 15. Strategies for Rapid Detection of Milk‐borne Pathogens, Keith A. Lampel. 16. Current Regulations in Microbiological Control of Milk and Dairy Products, Theo Varzakas, Ilya Vladimirovich Nikolaev and Olga Vladimirovna Koroleva

Summary: 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-pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non-thermal processing technologies on milk microorganisms and biochemical reactions in milk products.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Libros	CIBESPAM-MFL	664 / OZ99 (Browse shelf(Opens below))	Ej: 1	Available		002784

1. Microbiology of Raw Milk, Golfo Moatsou and Ekaterini Moschopoulou.

2. Dairy Starter Cultures, Zeynep Ustunol.

3. Recent Advances in Genetics of Lactic Acid Bacteria, Nefise Akçelik, Ömer Şimşek, and Mustafa Akçelik.

4. Biopreservation by Lactic Acid Bacteria, Per E. J. Saris.

5. Microbiology of Processed Liquid Milk, Ebru Şenel and Ayşe Gürsoy.

6. Cheese Microbiology, Manuela Pintado, Adriano Gomes da Cruz and Patricia B. Zacarchenco Rodrigues de Sá.

7. Primary Biochemical Events During Cheese Ripening, A. A. Hayaloglu and P. L. H. McSweeney.

8. Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products, Barbaros Özer.

9. Development of Fermented Milk Products Containing Probiotics, Claude P. Champagne.

10. Microbiology of Cream, Butter, Ice Cream and Related Products, Hamid Ghoddusi and Barbaros Özer.

11. Microbiology of Evaporated, Condensed and Powdered Milk, Ayse Demet Karaman and Valente B. Alvarez.

12. Functional Dairy Ingredients, Ana Raquel Madureira, Ana Gomes and Manuela Pintado.

13. Non‐Thermal Processing of Milk and Milk Products for Microbial Safety, Gulsun Akdemir Evrendilek.

14. Microbiological Safety Systems for Dairy Processing, Theo Varzakas.

15. Strategies for Rapid Detection of Milk‐borne Pathogens, Keith A. Lampel.

16. Current Regulations in Microbiological Control of Milk and Dairy Products, Theo Varzakas, Ilya Vladimirovich Nikolaev and Olga Vladimirovna Koroleva

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-pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non-thermal processing technologies on milk microorganisms and biochemical reactions in milk products.

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