Dairy Microbiology
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Dairy Microbiology The microbiology of milk products
Author | : Richard Kenneth Robinson |
Publsiher | : Elsevier Science & Technology |
Total Pages | : 352 |
Release | : 1981 |
Genre | : Bacteria |
ISBN | : WISC:89006767974 |
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Dairy Microbiology
Author | : Photis Papademas |
Publsiher | : CRC Press |
Total Pages | : 256 |
Release | : 2014-12-16 |
Genre | : Science |
ISBN | : 9781482298673 |
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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 include Cronobactersakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn’s), the role of dairy starter cultures in manufacturing fermented dairy products, developing novel functional dairy products through the incorporation of probiotic strains, insights in the field of molecular methods for microbial identification, and controlling dairy pathogens owing to the compulsory application of food safety management systems (FSMS) to the dairy industry. The book will provide dairy professionals and students alike the latest information on this vast topic.
Dairy Microbiology Handbook
Author | : Richard K. Robinson |
Publsiher | : John Wiley & Sons |
Total Pages | : 784 |
Release | : 2005-03-11 |
Genre | : Science |
ISBN | : 9780471227564 |
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Throughout the world, milk and milk products are indispensablecomponents of the food chain. Not only do individual consumers useliquid milk for beverages and cooking, but food manufacturers usevast quantities of milk powder, concentrated milks, butter, andcream as raw materials for further processing. Effective qualityassurance in the dairy industry is needed now more than ever. Thiscompletely revised and expanded Third Edition of Dairy MicrobiologyHandbook, comprising both Volume I: Microbiology of Milk and VolumeII: Microbiology of Milk Products, updates the discipline’sauthoritative text with the latest safety research, guidelines, andinformation. Pathogens have become a major issue in dairy manufacturing.Escheria coli is a concern, and milk-borne strains of Mycobacteriumavium sub-sp. paratuberculosis have been identified as a possiblecause of Crohn’s disease. Even little-known parasites likeCryptosporidium have caused disease outbreaks. Consequently, ahazard analysis of selected control/critical points (HACCP) in anymanufacturing process has become essential to prevent thecontamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to bedetected in a retail sample in a matter of hours rather thandays -Provides thorough coverage of dairy microbiology principles aswell as practical applications -Includes the latest developments in dairy starter cultures andgenetic engineering techniques -Offers completely updated standards for Good ManufacturingPractice Quality control and product development managers,microbiologists, dairy scientists, engineers, and graduate studentswill find the Third Edition of Dairy Microbiology Handbook to be avital resource.
Applied Dairy Microbiology Second Edition
Author | : Elmer H. Marth,James Steele |
Publsiher | : CRC Press |
Total Pages | : 772 |
Release | : 2001-05-22 |
Genre | : Technology & Engineering |
ISBN | : 082470536X |
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This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·
Dairy Microbiology and Biochemistry
Author | : Barbaros Ozer,Gülsün Akdemir-Evrendilek |
Publsiher | : CRC Press |
Total Pages | : 466 |
Release | : 2014-07-09 |
Genre | : Science |
ISBN | : 9781482235029 |
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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.
Dairy Microbiology
Author | : Photis Papademas |
Publsiher | : CRC Press |
Total Pages | : 254 |
Release | : 2014-12-16 |
Genre | : Science |
ISBN | : 9781482298680 |
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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
Dairy Microbiology and Biochemistry
Author | : Barbaros Ozer,Gulsun Akdemir-Evrendilek |
Publsiher | : CRC Press |
Total Pages | : 464 |
Release | : 2014-07-09 |
Genre | : Science |
ISBN | : 9781482235043 |
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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
Microbiology in Dairy Processing
Author | : Palmiro Poltronieri |
Publsiher | : John Wiley & Sons |
Total Pages | : 471 |
Release | : 2017-09-20 |
Genre | : Technology & Engineering |
ISBN | : 9781119114987 |
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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.