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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 : 2022-01-17
ISBN : 0323909329
Language : En, Es, Fr & De

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Book Description :

Advances in Dairy Microbial Products presents a thorough reference that explains the makeup of these products in a scientifically sound, yet simple manner. It offers both established and cutting-edge solutions on the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. It 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. In addition, it will appeal 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

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. ·

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.

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.

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"--

Technological Approaches for Novel Applications in Dairy Processing

Technological Approaches for Novel Applications in Dairy Processing Book
Author : Nurcan Koca
Publisher : BoD – Books on Demand
Release : 2018-06-20
ISBN : 1789233127
Language : En, Es, Fr & De

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Book Description :

Technological innovations, customer expectations, and economical situations have been forcing the dairy industry to adapt to changes in technologies and products. The goal of this book is to present some new approaches on dairy processing. It will provide several applications on the use of some novel technologies in various dairy products, the improvement of functionalities and quality systems of dairy products, and the advances in dairy wastewater treatment. The book will be useful for both practicing professionals and researchers in the dairy field. I would like to send my sincere thanks to all the authors for their hard work and contributions.

Advances in Dairy Research

Advances in Dairy Research Book
Author : Preethi Kartan
Publisher : Delve Publishing
Release : 2017-11
ISBN : 9781773611129
Language : En, Es, Fr & De

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Book Description :

Milk is an ingredient that is consumed globally. It is the only food that provides a well balanced array of essential nutrients including high-quality protein, fat, carbohydrates, vitamins and minerals (e.g calcium) in the form which is palatable, digestible and sanitary. Milk can be called as whole meal and "perfect food," contributing dietary energy requirements for vegetarians. The major milk proteins are the caseins and whey proteins and carbohydrate component is lactose.It is predicted that milk consumption is ought to increase globally in the coming years in line with the increasing world population, and there exist a better return potential to provide milk and milk products for human consumption. The broad range of nutritional content and high moisture creates a favorable environment for the growth of microorganisms in milk and its products. Microbes can enter milk via the cow, air, feeds, milk handling equipment and milker. The most common method of milk preservation is boiling. For large scale consumption, milk is pasteurized before refrigeration at low temperature. Pasteurization is heating of milk or other dairy products to a temperature of 62OC for 30 minutes or to at least 71oCfor 15 second which destroys all the pathogenic microorganisms without seriously affecting the composition of milk. However, protein denaturation is one of the negative side effects of pasteurization which persuaded to develop non thermal technologies for the reduction microbial load without changing the protein and nutritional content.Various fermented and non fermented dairy products are readily available in the market and high in demand from the consumers like Cheese, yogurt, yakult etc. Dairy starter cultures are actively growing cultures of Lactic acid bacteria (LAB) to carry out these fermentation processes. LAB starters are primarily used because of their capability to produce lactic acid from lactose. Lactic acid bacteria make the specific end-products that impart flavor and modify the texture of the final product.Cheese is the most widely consumed diary product in the world. Enzyme, chymosin can specifically break down milk κ-casein to form insoluble para-κ-casein, resulting in milk coagulation, a process that is used in making cheese.Phage sensitivity of lactic cultures constitutes a critical issue in dairy production, when the starters are selected for industrial use. Many strategies have been developed, - insensitive mutants or the conjugal transfer of resistance plasmids has been applied. Advances in genetics and molecular biology have provided opportunities for genomic studies of these economically significant organisms and engineering of cultures that focuses on rational improvement of the industrially useful strain.Advances in membrane technology, microbiological techniques and analytical testing help the dairy industry produce new products, improve processing efficiency and gain greater control over manufacturing processes. Membrane separation technology brought a significant change in dairy food processing as milk is an ideal liquid for membrane filtration due to its composition. Furthermore, much research has been published on the health benefits associated with ingesting cultured dairy foods and probiotics, as milk and milk products are an ideal delivery medium for the probiotic bacteria. The aim of this review is to signify some of the major scientific advances made in Non thermal dairy processing technical approaches, starter and nonstarter lactic acid bacteria during the past 10 yr, including genomic studies on dairy starter cultures, engineering of culture attributes, advances in phage control and transgenic animal technology will continue to benefit from the discovery of novel functional molecules in milk.

Advances in Dairy Ingredients

Advances in Dairy Ingredients Book
Author : Geoffrey W. Smithers,Mary Ann Augustin
Publisher : John Wiley & Sons
Release : 2012-11-30
ISBN : 111844826X
Language : En, Es, Fr & De

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Book Description :

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.

Emerging Dairy Processing Technologies

Emerging Dairy Processing Technologies Book
Author : Nivedita Datta,Peggy M. Tomasula
Publisher : John Wiley & Sons
Release : 2015-06-22
ISBN : 1118560620
Language : En, Es, Fr & De

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Book Description :

Milk processing is energy intensive and contributes significantly to greenhouse gas (GHG) emissions, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies presents the state of the art research and technologies that might be sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) milk processing. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. This book is part of Wiley's series IFST Advances in Food Science, which all focus on emerging technologies in various sectors of the food industry. Previously commissioned titles in the series have covered emerging technologies in meat, seafood, and functional foods.

Technological Interventions in Dairy Science

Technological Interventions in Dairy Science Book
Author : Rupesh S. Chavan,Megh R. Goyal
Publisher : CRC Press
Release : 2018-02-02
ISBN : 1351688855
Language : En, Es, Fr & De

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Book Description :

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk. Milk is a perishable commodity, and being rich in nutrients, it acts as the perfect substrate for the growth of microflora (sometimes dangerous for consumption). To reduce this, different thermal and nonthermal techniques are used. Thermal treatments are common techniques used for extending the shelf life of milk, such as, for example, pasteurization, sterilization, and UHT, but loss of nutrients is a concern associated with these treatments. Nonthermal treatments like high-pressure processing, pulse electric field, ultra-sonication, and irradiation are also explored in the processing of milk to minimize the loss of nutrients as compared to thermal treatment. Post-process contamination is also a major factor that can affect the shelf life of milk, and safe packaging plays an important role when the milk and milk products are stored at refrigeration or ambient temperature. Many advances in these dairy technologies are presented in this informative volume. Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products will prove valuable for industrial professionals, scientists, regulatory personnel, consultants, academics, students and field-related personnel. The book also attempts to bridge the gap between research and industrial application of recent techniques.

Biotechnical Processing in the Food Industry

Biotechnical Processing in the Food Industry Book
Author : Deepak Kumar Verma,Ami R. Patel,Kawaljit Singh Sandhu,Ashish Baldi,Sandra Garcia
Publisher : CRC Press
Release : 2021-03-01
ISBN : 1000094243
Language : En, Es, Fr & De

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Book Description :

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost. Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry.

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.

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.

Advances in Applied Microbiology

Advances in Applied Microbiology Book
Author : Anonim
Publisher : Academic Press
Release : 1995-07-17
ISBN : 9780080564548
Language : En, Es, Fr & De

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Book Description :

Volume 40 contains state-of-the-art, comprehensive reviews about applied microbiology, biotechnology, and microbial ecology, including a two-part review on "Challenges in Commercial Biotechnology" by Dr. Ales Prokopand a review on microbial cellulases.

Probiotics and Prebiotics in Foods

Probiotics and Prebiotics in Foods Book
Author : Adriano Gomes da Cruz,C. Senaka Ranadheera,Filomena Nazzaro,Amir Mortazavian
Publisher : Academic Press
Release : 2021-03-23
ISBN : 0128199091
Language : En, Es, Fr & De

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Book Description :

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed. Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products Discusses the efficacy of food substrate in probiotic and prebiotic delivery Presents predictive microbiology models

Microorganisms in Sustainable Agriculture Food and the Environment

Microorganisms in Sustainable Agriculture  Food  and the Environment Book
Author : Deepak Kumar Verma,Prem Prakash Srivastav
Publisher : CRC Press
Release : 2017-09-01
ISBN : 1315341603
Language : En, Es, Fr & De

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Book Description :

In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to today’s scientific farming that is a backbone of economy all over the globe. Microorganisms in Sustainable Agriculture, Food, and the Environment fills the need for a comprehensive volume on recent advances and innovations in microbiology. The book is divided into four main parts: food microbiology; soil microbiology; environmental microbiology, and industrial microbiology and microbial biotechnology.

Dairy Science and Technology

Dairy Science and Technology Book
Author : Fondation de technologie laitière du Québec
Publisher : Presses Université Laval
Release : 1985
ISBN : 9782763770505
Language : En, Es, Fr & De

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Book Description :

Download Dairy Science and Technology book written by Fondation de technologie laitière du Québec, 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 : 2012-12-06
ISBN : 1461311217
Language : En, Es, Fr & De

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Book Description :

The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.