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Microbiology in dairy processing : challenges and opportunities / edited by Palmiro Poltronieri.

Contributor(s): Material type: TextTextSeries: IFT Press seriesPublisher: Hoboken, NJ : John Wiley & Sons Ltd and the Institute of Food Technologists, 2018Copyright date: ©2018Description: 1 online resource (xxii, 321 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781119114970
  • 1119114977
Subject(s): Genre/Form: Additional physical formats: Print version:: Microbiology in dairy processingDDC classification:
  • 579.3/7 23
LOC classification:
  • QR121 .M54 2018
Online resources:
Contents:
Milk fat components and milk quality -- Spore-forming bacteria in dairy products -- Psychrotrophic bacteria -- Stabilization of milk quality by heat treatments -- Genomics of LAB and dairy-associated species -- Metabolism and biochemistry of LAB and dairy-associated species -- Growth needs and culture media for LAB and dairy-associated species -- LAB species and strain identification -- LAB strains with bacteriocin synthesis genes and their applications -- Starter strains and adjunct non-starter lactic acid bacteria (NSLAB) in dairy products -- Milk fat: stability, separation and technological transformation -- Biological traits of lactic acid bacteria: industrial relevance and new perspectives in dairy applications -- Lactic acid bacteria bacteriophages in dairy products: problems and solutions -- Lactic acid bacteria: a cell factory for delivering functional biomolecules in dairy products -- Dairy technologies in yogurts production -- Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products.
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Includes bibliographical references and index.

Milk fat components and milk quality -- Spore-forming bacteria in dairy products -- Psychrotrophic bacteria -- Stabilization of milk quality by heat treatments -- Genomics of LAB and dairy-associated species -- Metabolism and biochemistry of LAB and dairy-associated species -- Growth needs and culture media for LAB and dairy-associated species -- LAB species and strain identification -- LAB strains with bacteriocin synthesis genes and their applications -- Starter strains and adjunct non-starter lactic acid bacteria (NSLAB) in dairy products -- Milk fat: stability, separation and technological transformation -- Biological traits of lactic acid bacteria: industrial relevance and new perspectives in dairy applications -- Lactic acid bacteria bacteriophages in dairy products: problems and solutions -- Lactic acid bacteria: a cell factory for delivering functional biomolecules in dairy products -- Dairy technologies in yogurts production -- Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products.

Description based on online resource; title from digital title page (viewed on November 02, 2017).

John Wiley and Sons Wiley Online Library All Obooks

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