Download or read book Advances in Applied Dairy and Food Microbiology written by National Dairy Research Institute, Karnal and published by . This book was released on 2002 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Applied Dairy Microbiology written by Elmer H. Marth and published by CRC Press. This book was released on 2001-05-22 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, dr
Download or read book Food Microbiology written by T. A. Roberts and published by . This book was released on 1983 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dairy Microbiology and Biochemistry written by Barbaros Ozer and published by CRC Press. This book was released on 2014-07-09 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Applied Dairy and Food Microbiology written by Rameshwar Singh and published by . This book was released on 2008 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiology for Food and Health written by Deepak Kumar Verma and published by CRC Press. This book was released on 2019-12-11 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.
Download or read book Applied Dairy and Food Microbiology written by Rameshwar Singh and published by . This book was released on 2005 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Advances in Dairy Products written by Francesco Conto and published by John Wiley & Sons. This book was released on 2017-11-13 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Advances in Dairy Microbial Products written by Joginder Singh and published by Woodhead Publishing. This book was released on 2022-01-18 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to 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. 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 to 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. Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can 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
Download or read book Dairy Microbiology written by Derek Bullock and published by Scientific e-Resources. This book was released on 2019-09-02 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive book provides a thoroughly updated and expanded treatment of dairy microbiology from basic information on dairy foods to special topics, including the microbiology of milk, producing animals, probiotics, and conversion of why into useful products. Applied Dairy Microbiology discusses the microbiology of the rumen and the role of microorganisms in milk synthesis explores the causes and contamination of raw milk which offers solutions to problems associated with raw mild, fluid milk products, concentrated and dried milk. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multipurpose farm that is concerned with the harvesting of milk. Terminology differs between countries. For example a farm building where milk is harvesting is often called a milking Parlor. Milk and milk products occupy a more significant role in the human food profiles. The study of microorganisms that are associated with milk and milk products in all aspects is defined as Dairy Microbiology. Milk is described as a whole, fresh, clean, lacteal secretion obtained from the complete milking of healthy milch animal containing the minimum prescribed levels of fat and solids non-fat. The present book provides thorough coverage of dairy microbiology principles as well as practical applications including the latest developments in dairy starter cultures and genetic engineering techniques. The book also offers completely updated standards for good manufacturing practice, quality control and product development practices.
Download or read book Applied Dairy Microbiology written by Greg Nader and published by . This book was released on 2020 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Applied Dairy Microbiology written by and published by . This book was released on 2001 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advanced Dairy Science and Technology written by Trevor Britz and published by John Wiley & Sons. This book was released on 2008-04-30 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk written by F. Lyndon Davies and published by Elsevier Science & Technology. This book was released on 1984 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk coagulation and the development of cheese texture; Taxonomy and identification of bacteria important in cheese and fermented dairy products; The physiology and growth of dairy lactic-acid bacteria; The genetics of dairy lactic-acid bacteria; Bacteriophages of dairy lactic-acid bacteria; Flavour development in fermented milks; Flavour development in cheeses; The accelerated ripening of cheese; Non-sensory methods for cheese flavour assessment.
Download or read book Dairy Microbiology written by Photis Papademas and published by CRC Press. This book was released on 2014-12-16 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Applied Dairy and Food Microbiology written by Rameshwar "Singh (Ed.") and published by . This book was released on 2024 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Fermented Foods and Beverages written by Wilhelm Holzapfel and published by Elsevier. This book was released on 2014-09-20 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
