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Advances In Dairy Microbial Products

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Advances in Dairy Microbial Products

Advances in Dairy Microbial Products Book
Author : Joginder Singh,Ashish Vyas
Publisher : Woodhead Publishing
Release : 2021-07-15
ISBN : 9780323857932
Language : En, Es, Fr & De

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Book Description :

Advances in Dairy Microbial Products describes importance and utility of microbial products used in dairy products. The book presents a reference that explains the makeup of these products in a scientifically sound yet simple manner. The appeal of the present book is its holistic approach in addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry, to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. This book is comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products. It offers both established and cutting-edge solutions the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists. Advances in Dairy Microbial Products is an ideal resource for researchers and practitioners involved in dairy science, particularly those who wish to gain the most thorough and up-to-date information on dairy microbial products. This book also appeals to beginners seeking to understand how advanced dairy technologies can be used to increase the efficiency of current techniques. Examines the advances of dairy products in healthcare, environment and industry Elaborates upon advanced perspectives, wide applications, traditional uses, and modern practices of harnessing potential of microbial products Includes helpful illustrations of recent trends in dairy product research

Dairy Microbiology and Biochemistry

Dairy Microbiology and Biochemistry Book
Author : Barbaros Ozer,Gulsun Akdemir-Evrendilek
Publisher : CRC Press
Release : 2014-07-09
ISBN : 1482235048
Language : En, Es, Fr & De

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Book Description :

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

Advances in Dairy Products

Advances in Dairy Products Book
Author : Francesco Conto
Publisher : John Wiley & Sons
Release : 2017-11-13
ISBN : 1118906438
Language : En, Es, Fr & De

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Book Description :

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Applied Dairy Microbiology Second Edition

Applied Dairy Microbiology  Second Edition Book
Author : Elmer H. Marth,James Steele
Publisher : CRC Press
Release : 2001-05-22
ISBN : 9780824705367
Language : En, Es, Fr & De

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Book Description :

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. ·

Probiotic Dairy Products

Probiotic Dairy Products Book
Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Release : 2018-01-23
ISBN : 1119214106
Language : En, Es, Fr & De

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Book Description :

"This book reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques"--

Dairy Product Technology Recent Advances

Dairy Product Technology Recent Advances Book
Author : Subrota Hati
Publisher : Daya Publishing House
Release : 2015-01-01
ISBN : 9789351306337
Language : En, Es, Fr & De

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Book Description :

This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products with special reference to cheese: scope and challenges, cheese: a novel milieu of probiotics, genetically modified cheese: a novel biotechnological development, value addition to indigenous dairy products: scope and future strategies, health benefits of milk derived bio-active peptides, Indian dairy value chain: opportunities and challenges, structural changes of Indian dairy farming- smallholder prospects, clinical studies for novel fermented foods, Lactobacillus reuteri: a multifaceted lactic acid bacterium for fermented foods, aspects of infant formulations: an overview, nutritional significance of milk, fermented dairy products, recent status of dairy waste in India, health benefits of fermented milk products, LAB: Potential application on dairy and food industry, traditional packaging strategies for Indigenous dairy products, recent biotechnological approaches in Dairy and Food industry. This Book has covered all the integral segments of dairy industry as well as food industry. This book would be helpful towards the Food Technological Colleges, Dairy Science Colleges, Dairy Industry, Food Industry as a upgraded information related to their work fields.

Modern Dairy Technology

Modern Dairy Technology Book
Author : R. K. Robinson
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 146848172X
Language : En, Es, Fr & De

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Book Description :

As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.

Applied Dairy and Food Microbiology

Applied Dairy and Food Microbiology Book
Author : Rameshwar Singh,S. K. Tomar
Publisher : Unknown
Release : 2005
ISBN : 9788183210096
Language : En, Es, Fr & De

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Book Description :

1. Detection of emerging High Risk Pathogens in Dairy Foods by Recent PCR Based Techniques and their Application in Dairy Industry, 2. Principal of Ultra filtration and its Application in Food Processing, 3. Techniques for Long Term Preservation of Microorganisms, 4. Application of Hurdle Technology in Development of Shelf Stable Foods, 5. Bioconversion of Lignocellulosic Feeds in the Rumen of Dairy Animals, 6. Acclerated Ripening of Cheese Using Starter Adjuncts, 7. Statistical Methods of Quality Control Standarization of Milk and Milk Products, 8. Structure and Stability of Proteins from Hyperthermophiles : Adaptation at Molecular Level, 9. Biological Detoxification of Aflatoxin in foods and Feeds, 10. Advances in Microbiology of Yoghurt, 11. Biodiversity and Typing of Pathogenic Bacteria, 12. Developing an Effective HACCP Plan Based on Rapid Microbiological Methods, 13. Probiotic Cheese-A Novel Concept, 14. Scale-up Issues and Bottlenecks in Downstream Processing in Biotech Industry, 15. Mould Lipids- A Boon for the Industry, 16. Functional Foods : Their Role in Disease Prevention and Health Promotion, 17. Thermal Processing of Milk : Alternative Concepts for Achieving Extended Shelf Life, Freshness and Food Safety, 18. Bioconversion of Lignocellulosics and Dairy Wastes into Useful end Products, 19. Generation of Phage Resistance in Lactic Acid Bacteria, 20. Biotechnological Approaches to Accelerated Ripening of Cheese, 21. Recent Molecular Techniques for Rapid Detection of Live Microbial Contaminants in Foods, 22. Thermobiology of Food Processing, 23. Statistical Analysis of Bioassays, 24. Production of Various Food Additives by Microbial Fermentation, 25. Food Safety Management System – Significance in Processing of Dairy Products and International Trade, 26. Quality Control of Dairy Starter Culture, 27. Advances in the Baker’s Yeast Production, 28. Electron Microscopy of Fermented and Cultured Dairy Production, 29. Microbial Inoculants for Improved Silage Production, 30. Health Promoting Functional Symbiotics - A Mini Review, 31. Selection Criteria for Probiotic Cultures in Formulation of Functional Foods.

Microbial Cultures and Enzymes in Dairy Technology

Microbial Cultures and Enzymes in Dairy Technology Book
Author : Öztürko?lu Budak, ?ebnem,Akal, H. Ceren
Publisher : IGI Global
Release : 2018-04-27
ISBN : 1522553649
Language : En, Es, Fr & De

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Book Description :

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.

Advanced Dairy Science and Technology

Advanced Dairy Science and Technology Book
Author : Trevor Britz,Richard K. Robinson
Publisher : John Wiley & Sons
Release : 2008-04-30
ISBN : 0470698055
Language : En, Es, Fr & De

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Book Description :

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

Dairy Processing Advanced Research to Applications

Dairy Processing  Advanced Research to Applications Book
Author : Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari
Publisher : Springer Nature
Release : 2020-04-10
ISBN : 9811526087
Language : En, Es, Fr & De

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Book Description :

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Advanced Dairy Chemistry

Advanced Dairy Chemistry Book
Author : Paul L. H. McSweeney,Patrick F. Fox
Publisher : Springer Science & Business Media
Release : 2009-04-20
ISBN : 9780387848655
Language : En, Es, Fr & De

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Book Description :

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

Standard Methods for the Examination of Dairy Products

Standard Methods for the Examination of Dairy Products Book
Author : Gary H. Richardson
Publisher : Unknown
Release : 1985
ISBN : 9780875531328
Language : En, Es, Fr & De

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Book Description :

Download Standard Methods for the Examination of Dairy Products book written by Gary H. Richardson, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Recent Advances in Redox Active Plant and Microbial Products

Recent Advances in Redox Active Plant and Microbial Products Book
Author : Claus Jacob,Gilbert Kirsch,Alan Slusarenko,Paul G. Winyard,Torsten Burkholz
Publisher : Springer
Release : 2014-11-25
ISBN : 9401789533
Language : En, Es, Fr & De

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Book Description :

Nature endows us with a treasure chest of Green Gold full of amazing ‘redox-active’ substances which interfere with numerous biological processes in our own body, in animals, bacteria, fungi and plants. Whilst such natural products are all around and also in us, we still do not fully understand how these compounds actually work. This book attempts to resolve some of the mysteries and riddles associated with such products. Written by more than thirty international experts from academia and industry, it places a focus on modern developments in this field and considers such natural products from various angles, from their isolation and characterization all along to product development and commercialization. Throughout, the reader will be confronted with modern approaches which enable the efficient identification and isolation of new natural products, help to elucidate their mode(s) of action and permit practical uses in Medicine, Cosmetics, Agriculture, Industry and as functional foods.

Advanced Dairy Chemistry 2

Advanced Dairy Chemistry 2 Book
Author : P. F. Fox
Publisher : Springer Science & Business Media
Release : 1992
ISBN : 9780412606205
Language : En, Es, Fr & De

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Book Description :

Download Advanced Dairy Chemistry 2 book written by P. F. Fox, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The University of Tennessee Record

The University of Tennessee Record Book
Author : University of Tennessee
Publisher : Unknown
Release : 1964-11
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The University of Tennessee Record book written by University of Tennessee, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Microbiology and Biochemistry of Cheese and Fermented Milk

Microbiology and Biochemistry of Cheese and Fermented Milk Book
Author : B.A. Law
Publisher : Springer Science & Business Media
Release : 1997-07-31
ISBN : 9780751403466
Language : En, Es, Fr & De

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Book Description :

This new edition follows the successful structure of the first edition bringing together information on a wide range of fermented dairy products. It takes particular account of the profound influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized in the past decade by the adoption of molecular biology techniques. Another important feature is the inclusion of a new chapter on the sensory evaluation of dairy flavors. This is a book for dairy scientists and technologists, both industrial and academic, particularly food chemists, dairy microbiologists and biotechnologists. It will also be an essential reference source for those in product development, processing and marketing, as well as regulatory officials in dairy companies and government laboratories.

Bibliography of Agriculture

Bibliography of Agriculture Book
Author : Anonim
Publisher : Unknown
Release : 1981
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Bibliography of Agriculture book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Dairy Microbiology

Dairy Microbiology Book
Author : Photis Papademas
Publisher : CRC Press
Release : 2014-12-16
ISBN : 1482298686
Language : En, Es, Fr & De

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Book Description :

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

Microbial Ecology of Food Commodities

Microbial Ecology of Food Commodities Book
Author : International Commission on Microbiological Specifications for Foods
Publisher : Aspen Publishers
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Since the publication of the second volume of Microorganisms in Foods, technological changes in food production and processing, increases in convenience and ready-to-eat foods, the globalization of the food industry and the recognition of new pathogenic microorganisms have necessitated an updated examination of the spoilage and safety aspects of foods. The recent escalation of media interest and public concern about food poisoning has highlighted the need for thorough and coherent, information to be provided to food microbiologists working in industry, government and education.