Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Studies On Lipolytic Psychrotrophic Bacteria From Raw Milk full books in PDF, epub, and Kindle. Read online Studies On Lipolytic Psychrotrophic Bacteria From Raw Milk ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author : Arthur W. Shelley
Publisher :
ISBN 13 :
Total Pages : 394 pages
Book Rating : 4.:/5 (374 download)
Download or read book Studies on Lipolytic Psychrotrophic Bacteria from Raw Milk written by Arthur W. Shelley and published by . This book was released on 1984 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Robyn Elizabeth O'Connor
Publisher :
ISBN 13 :
Total Pages : 328 pages
Book Rating : 4.:/5 (374 download)
Download or read book Studies on Proteolytic Psychrotrophic Bacteria from Raw Milk and Their Role in the Gelatin of UHT Milk written by Robyn Elizabeth O'Connor and published by . This book was released on 1986 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Robyn Elizabeth O'Connor
Publisher :
ISBN 13 :
Total Pages : 328 pages
Book Rating : 4.:/5 (221 download)
Download or read book Studies on Proteolytic Psychrotrophic Bacteria from Raw Milk and Their Role in the Gelation of UHT Milk written by Robyn Elizabeth O'Connor and published by . This book was released on 1986 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Palmiro Poltronieri
Publisher : John Wiley & Sons
ISBN 13 : 1119114802
Total Pages : 345 pages
Book Rating : 4.1/5 (191 download)
Download or read book Microbiology in Dairy Processing written by Palmiro Poltronieri and published by John Wiley & Sons. This book was released on 2017-11-29 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
Author : Antoon D. L. Akkermans
Publisher : Springer
ISBN 13 : 9400902158
Total Pages : 266 pages
Book Rating : 4.4/5 (9 download)
Download or read book Molecular Microbial Ecology Manual written by Antoon D. L. Akkermans and published by Springer. This book was released on 2014-01-13 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a long time microbial ecology has been developed as a distinct field within Ecology. In spite of the important role of microorganisms in the environment, this group of 'invisible' organisms remained unaccessable to other ecologists. Detection and identification of microorganisms remain largely dependent on isolation techniques and characterisation of pure cul tures. We now realise that only a minor fraction of the microbial com munity can be cultivated. As a result of the introduction of molecular methods, microbes can now be detected and identified at the DNA/RNA level in their natural environment. This has opened a new field in ecology: Molecular Microbial Ecology. In the present manual we aim to introduce the microbial ecologist to a selected number of current molecular techniques that are relevant in micro bial ecology. The first edition of the manual contains 33 chapters and an equal number of additional chapters will be added this year. Since the field of molecular ecology is in a continuous progress, we aim to update and extend the Manual regularly and will invite anyone to depo sit their new protocols in full detail in the next edition of this Manual. We hope this book finds its place where it was born: at the lab bench! Antoon D.L. Akkermans, Jan Dirk van Elsas and Frans J. de Bruijn March 1995 Molecular Microbial Ecology Manual 1.3.6: 1-8, 1996. © 1996 Kluwer Academic Publishers.
Author : Jun Su
Publisher :
ISBN 13 :
Total Pages : 145 pages
Book Rating : 4.:/5 (13 download)
Download or read book Impact of Psychrotrophic Bacteria in Raw Milk on the Stability of Dried Milk Powder and Added Vitamin D written by Jun Su and published by . This book was released on 2017 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt: Psychrotrophic bacteria are of special concerns in dairy industry. They can grow in cold, and produce heat-resistant enzymes that cause quality defects in dairy products. On the other hand, lipids and added vitamin D are important nutrients of milk and milk products. This study was to investigate how these microorganisms affect the stability of dried milk powders and added vitamin D during storage. The microbiology of raw milk was studied via observation of psychrotrophic bacterial growth and preliminary study of raw milk bacterial community profiling. The milk powder samples were prepared by cold incubation, followed by homogenization, pasteurization, vitamin D fortification, and freeze drying. Chemical analysis was conducted by monitoring the lipid oxidation status and vitamin D content of milk powders during storage. The effects of pasteurization and storage temperature were also considered. Psychrotrophic bacterial population expanded rapidly during raw milk holding. Several lipase-producing psychrotrophic bacteria including Pseudomonas, Serratia, Acinetobacter, Aeromonas, Bacillus, and Moraxella were found in raw milk samples that had been incubated in cold (7°C) for two to four days. The low peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) suggest that all milk powders remained at an early stage of lipid oxidation during the sixmonth storage. It was noted that besides TBARS assay, the gas chromatography (GC) analysis of hexanal might also be applied for secondary oxidation product determination. The liquid chromatographymass spectrometry (LC-MS) based quantification of vitamin D3 in milk powders was achieved with high accuracy and reproducibility. A decrease in vitamin D3 content was observed over the four-month storage. However, no sufficient evidence in this study suggests that the lipase-producing psychrotrophic bacteria found in cold-incubated raw milk would have an effect on the stability of lipid content and added vitamin D in dried milk powders during long-term storage.
Author : S. Sachdeva
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)
Download or read book Studies on the Effect of Preculturing of Raw and Pasteurized Milk with Proteolytic Psychrotrophic Bacteria written by S. Sachdeva and published by . This book was released on 1986 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Richard K. Robinson
Publisher : John Wiley & Sons
ISBN 13 : 0471227560
Total Pages : 781 pages
Book Rating : 4.4/5 (712 download)
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.
Author : Koon Hoong Teh
Publisher : John Wiley & Sons
ISBN 13 : 1118876210
Total Pages : 292 pages
Book Rating : 4.1/5 (188 download)
Download or read book Biofilms in the Dairy Industry written by Koon Hoong Teh and published by John Wiley & Sons. This book was released on 2015-08-31 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.
Author : Hilton C. Deeth
Publisher : John Wiley & Sons
ISBN 13 : 1118460502
Total Pages : 600 pages
Book Rating : 4.1/5 (184 download)
Download or read book High Temperature Processing of Milk and Milk Products written by Hilton C. Deeth and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.
Author : Leo R. DiLiello
Publisher : A V I Publishing Company
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.:/5 (89 download)
Download or read book Methods in Food and Dairy Microbiology written by Leo R. DiLiello and published by A V I Publishing Company. This book was released on 1982 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Carl A. Batt
Publisher : Academic Press
ISBN 13 : 0123847338
Total Pages : 3243 pages
Book Rating : 4.1/5 (238 download)
Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1119110289
Total Pages : 730 pages
Book Rating : 4.1/5 (191 download)
Download or read book Handbook of Milk of Non-Bovine Mammals written by Young W. Park and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Author : F. Harding
Publisher : Springer
ISBN 13 : 1461521955
Total Pages : 178 pages
Book Rating : 4.4/5 (615 download)
Download or read book Milk Quality written by F. Harding and published by Springer. This book was released on 2013-12-14 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and milk and milk products are mentioned more than 50 times in the Bible. Milk and dairy products have become a major part of the human diet in many countries. It is not surprising therefore, that over many years considerable attention has been paid to improving the quality of milk. We have worked to improve the yield, the compositional quality and the hygienic quality, and have striven to minimise the level of contaminants which can find access to this, perhaps our most natural, unrefined and highly nutritious foodstuff. The chain of people involved in the milk industry extends from milk production-farmers, veterinarians and farm advisors-through transport to processing-quality controllers, manufacturers-and on to retailers, legislators, nutritionists, dairy educators and consumers. All will be interested in the quality parameters of milk which are reg ularly measured for commercial reasons, for trade, for legal requirements and for reasons of nutrition.
Author : Stephanie Clark
Publisher : Springer Science & Business Media
ISBN 13 : 0387774084
Total Pages : 576 pages
Book Rating : 4.3/5 (877 download)
Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Author : Allen A. Kraft
Publisher : CRC Press
ISBN 13 : 9780849348723
Total Pages : 290 pages
Book Rating : 4.3/5 (487 download)
Download or read book Psychotropic Bacteria in FoodsDisease and Spoilage written by Allen A. Kraft and published by CRC Press. This book was released on 1992-07-06 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these organisms, especially in meat and poultry products. Metabolic products of bacterial growth in foods as indicators of spoilage are described. The book also discusses the potential microbiological hazard posed to "new generation" minimally processed refrigerated foods. Psychrotrophic Bacteria in Foods: Disease and Spoilage is an informative reference for food microbiologists and other food scientists working in industry and academia. It will also be useful to researchers and personnel in regulatory agencies.
Author : R. Steele
Publisher : Woodhead Publishing
ISBN 13 : 9781855737327
Total Pages : 434 pages
Book Rating : 4.7/5 (373 download)
Download or read book Understanding and Measuring the Shelf-Life of Food written by R. Steele and published by Woodhead Publishing. This book was released on 2004-05-10 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field
