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.

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Yes, you can access Dairy Microbiology and Biochemistry by Barbaros Ozer, Gülsün Akdemir-Evrendilek, Barbaros Ozer,Gülsün Akdemir-Evrendilek,Gulsun Akdemir-Evrendilek, Barbaros Ozer, Gulsun Akdemir-Evrendilek in PDF and/or ePUB format, as well as other popular books in Sciences biologiques & Biologie. We have over one million books available in our catalogue for you to explore.

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Front Cover
Preface
Contents
List of Contributors
Chapter 1: Microbiology of Raw Milk
Chapter 2: Dairy Starter Cultures
Chapter 3: Recent Advances in Genetics of Lactic Acid Bacteria
Chapter 4: Biopreservation by Lactic Acid Bacteria
Chapter 5: Microbiology of Processed Liquid Milk
Chapter 6: Cheese Microbiology
Chapter 7: Primary Biochemical Events During Cheese Ripening
Chapter 8: Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products
Chapter 9: Development of Fermented Milk Products Containing Probiotics
Chapter 10: Microbiology of Cream, Butter, Ice Cream and Related Products
Chapter 11: Microbiology of Evaporated, Condensed and Powdered Milk
Chapter 12: Functional Dairy Ingredients
Chapter 13: Non-Thermal Processing of Milk and Milk Products for Microbial Safety
Chapter 14: Microbiological Safety Systems for Dairy Processing
Chapter 15: Strategies for Rapid Detection of Milk-borne Pathogens
Chapter 16: Current Regulations in Microbiological Control of Milk and Dairy Products
Color Plate Section

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