Авторитетное руководство по микробиологическим решениям распространенных проблем, возникающих при промышленной переработке молока и производстве молочных продуктов.
Книга Microbiology in Dairy Processing предлагает всестороннее введение в самые современные знания и исследования в области молочных технологий, а также молочнокислых бактерий и других молочно-ассоциированных видов, участвующих в ферментации молочных продуктов.
Авторы рассматривают промышленную переработку молока, проблемы, решенные в отрасли, и те, которые до сих пор влияют на процессы. Они исследуют методы культивирования и селективные питательные среды для роста, разделения и идентификации молочнокислых бактерий и молочно-а
Comprehensive overview of microbial solutions to problems domesticated in industrial milk processing and creation of dairy product lines - Microbiology in Dairy Processiong demonstrates an excellent introduction within today's cutting edge knowledge regarding dairy technology and lactnica acid bacteria. These topics encompass dairy processing, industry problems, future possibilities, selective cultural methods demonstration/isolation, and DNA sequencing. Key pieces of the sound information presented connect consequently: Examination of biological systems used during dairy propagations, practical knowledge tools and learned based solutions; Bacterial types identification; Current application emphasis with respect to dairy mudunenets/products; This book outlines specific future applications regarding bacterial inoculations and production system changes to provoke consistent and beneficial milk processing outcomes for the dairy industry. In conclusion, this book is a cutting-edge yellow book for graduate students, research researchers, a laboratory technician, or dairy professional.
Электронная Книга «Microbiology in Dairy Processing» написана автором Группа авторов в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9781119114970
Описание книги от Группа авторов
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.
