Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Advances In Dairy Microbial Products
Download Advances In Dairy Microbial Products full books in PDF, epub, and Kindle. Read online Advances In Dairy Microbial Products ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Advances in Dairy Microbial Products by : Joginder Singh
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
Book Synopsis Advances in Dairy Products by : Francesco Conto
Download or read book Advances in Dairy Products written by Francesco Conto and published by John Wiley & Sons. This book was released on 2017-09-05 with total page 480 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.
Book Synopsis Dairy Microbiology and Biochemistry by : Barbaros Ozer
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
Book Synopsis Advanced Dairy Science and Technology by : Trevor Britz
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.
Book Synopsis Advances in Dairy Ingredients by : Geoffrey W. Smithers
Download or read book Advances in Dairy Ingredients written by Geoffrey W. Smithers and published by John Wiley & Sons. This book was released on 2012-11-30 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Dairy Product Technology Recent Advances by : Subrota Hati
Download or read book Dairy Product Technology Recent Advances written by Subrota Hati and published by Daya Publishing House. This book was released on 2015-01-01 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Probiotic Dairy Products by : Adnan Y. Tamime
Download or read book Probiotic Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2018-02-05 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products 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. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
Book Synopsis Dairy Processing: Advanced Research to Applications by : Jagrani Minj
Download or read book Dairy Processing: Advanced Research to Applications written by Jagrani Minj and published by Springer Nature. This book was released on 2020-04-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Applied Dairy Microbiology by : Elmer H. Marth
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
Book Synopsis Microbial Cultures and Enzymes in Dairy Technology by : Öztürko?lu Budak, ?ebnem
Download or read book Microbial Cultures and Enzymes in Dairy Technology written by Öztürko?lu Budak, ?ebnem and published by IGI Global. This book was released on 2018-04-27 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Technological Approaches for Novel Applications in Dairy Processing by : Nurcan Koca
Download or read book Technological Approaches for Novel Applications in Dairy Processing written by Nurcan Koca and published by BoD – Books on Demand. This book was released on 2018-06-20 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Dairy Microbiology Handbook by : Richard K. Robinson
Download or read book Dairy Microbiology Handbook written by Richard K. Robinson and published by John Wiley & Sons. This book was released on 2005-03-11 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major issue in dairy manufacturing. Escheria coli is a concern, and milk-borne strains of Mycobacterium avium sub-sp. paratuberculosis have been identified as a possible cause of Crohn’s disease. Even little-known parasites like Cryptosporidium have caused disease outbreaks. Consequently, a hazard analysis of selected control/critical points (HACCP) in any manufacturing process has become essential to prevent the contamination of food. This volume also: -Discusses new diagnostic techniques that allow a pathogen to be detected in a retail sample in a matter of hours rather than days -Provides thorough coverage of dairy microbiology principles as well as practical applications -Includes the latest developments in dairy starter cultures and genetic engineering techniques -Offers completely updated standards for Good Manufacturing Practice Quality control and product development managers, microbiologists, dairy scientists, engineers, and graduate students will find the Third Edition of Dairy Microbiology Handbook to be a vital resource.
Book Synopsis Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk by : F. Lyndon Davies
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.
Book Synopsis Scientific Criteria to Ensure Safe Food by : National Research Council
Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Book Synopsis Microbial Toxins in Dairy Products by : Adnan Y. Tamime
Download or read book Microbial Toxins in Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2017-01-03 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'. This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans.
Book Synopsis Modern Dairy Technology by : R. K. Robinson
Download or read book Modern Dairy Technology written by R. K. Robinson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Current Issues and Advances in the Dairy Industry by :
Download or read book Current Issues and Advances in the Dairy Industry written by and published by BoD – Books on Demand. This book was released on 2023-10-18 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry faces challenges that impact the quality, safety, nutrition, and consumer acceptability of dairy products. The most important dairy product is milk, which is one of the most nutritious of all foods and is widely consumed worldwide. As such, it is important to optimize processes and innovation to convert milk into value-added products to ensure consumer well-being and food security for the growing global population. This book provides a comprehensive overview of the science and technology of dairy processing. It includes eight chapters that discuss recent issues, technology updates, and unique topics in the field. Topics include starter cultures in fermentation, camel milk, milk-borne infectious disease, lactic acid bacteria, and much more.
