000			02799ntdaa2200277 ab4500
999			_c2024 _d2024
003			UnInEc
005			20180813112818.0
006			a||||g ||i| 00| 0
008			140501s9999 mx ||||f |||| 00| 0 spa d
020			_a9781482235029
040			_aCIBESPAM MFL
041			_aEng
082			_a664 _bOZ99 _c2014
100			_aOzer, Barbaros H.
245			_aDairy Microbiology and Biochemistry: Recent Developments.
260			_aBoca Raton _bTaylor & Francis _c2014
300			_axiii, 450 páginas; _bTablas, Ilustraciones, _c25 cm;
505			_a1. 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
520			_aThis 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.
650			_aDairy
650			_aMicrobiology
650			_aBiochemistry
700			_aAkdemir-Evrendilek, Gûlsûn.
913			_aAAG _bCA _dGTSA
942			_2ddc _cBK