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Studies On The Effect Of Preculturing Of Raw And Pasteurized Milk With Proteolytic Psychrotrophic Bacteria
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Book Synopsis Studies on the Effect of Preculturing of Raw and Pasteurized Milk with Proteolytic Psychrotrophic Bacteria by : S. Sachdeva
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:
Book Synopsis Studies on Proteolytic Psychrotrophic Bacteria from Raw Milk and Their Role in the Gelation of UHT Milk by : Robyn Elizabeth O'Connor
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:
Book Synopsis Studies on Proteolytic Psychrotrophic Bacteria from Raw Milk and Their Role in the Gelatin of UHT Milk by : Robyn Elizabeth O'Connor
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:
Book Synopsis Enzymes of Psychrotrophs in Raw Food by : Robin C. McKellar
Download or read book Enzymes of Psychrotrophs in Raw Food written by Robin C. McKellar and published by CRC Press. This book was released on 2020-11-25 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors. The first section deals with psychrotroph proteinases, lipases, and phospholipases in milk and dairy products, and covers such aspects as producer microorganisms, biochemical classification of enzymes, physical and biochemical properties, thermal stability, regulation and control of synthesis and assay methods. Particular emphasis is placed on commercially important areas such as physical and biochemical effects in food components and influence on shelf life and product quality. The problems of standardization and control of enzymes in dairy products, as well as areas for future research, are critically examined. The poorly understood role of psychrotroph extracellular enzymes in meat, fish, and poultry is also discussed in a separate section under such headings as physical and biochemical effects on tissue and contribution to growth and penetration of the producer organism.
Book Synopsis The Australian Journal of Dairy Technology by :
Download or read book The Australian Journal of Dairy Technology written by and published by . This book was released on 1988 with total page 952 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiology Abstracts written by and published by . This book was released on 1991 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis South African journal of dairy technology by :
Download or read book South African journal of dairy technology written by and published by . This book was released on 1984 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Canadian Journal of Microbiology by :
Download or read book Canadian Journal of Microbiology written by and published by . This book was released on 1991-07 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Standard Methods for the Examination of Dairy Products by : American Public Health Association
Download or read book Standard Methods for the Examination of Dairy Products written by American Public Health Association and published by . This book was released on 1985 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lactic Acid Bacteria by : T.Faruk Bozoglu
Download or read book Lactic Acid Bacteria written by T.Faruk Bozoglu and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a long time, lactic acid bacteria have played an indispensable role in food production. This book provides an overview and recent findings on their genetics and biochemistry as well as possible applications. The development and use of non-pathogenic lactic acid bacteria in vaccine delivery systems for mucosal immunizations are discussed. Their role in food fermentation, their use in carbohydrate modification and key systems for proteolysis and lantibiotic production are treated in detail. Further, the transformation of organic wastes into food and fertilizers is covered. The volume contains a wealth of useful information and can serve both as an introduction to the field for beginners and as a reference book.
Book Synopsis Tamime and Robinson's Yoghurt by : A. Y. Tamime
Download or read book Tamime and Robinson's Yoghurt written by A. Y. Tamime and published by Elsevier. This book was released on 2007-03-22 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
Book Synopsis Dairy Processing and Quality Assurance by : Ramesh C. Chandan
Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-12-21 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Book Synopsis Technology of Cheesemaking by : Barry A. Law
Download or read book Technology of Cheesemaking written by Barry A. Law and published by Wiley-Blackwell. This book was released on 2010-07-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Book Synopsis Bulletin - International Institute of Refrigeration by : International Institute of Refrigeration
Download or read book Bulletin - International Institute of Refrigeration written by International Institute of Refrigeration and published by . This book was released on 1978 with total page 1004 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. 6- include supplementary material of Publications, Reports, Work, etc. of the Institute and some of its commissions.
Book Synopsis Perspectives in Biotechnology and Applied Microbiology by : Daham I. Alani
Download or read book Perspectives in Biotechnology and Applied Microbiology written by Daham I. Alani and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Upon an invitation from Arab Bureau of Education for the Gulf States "ABEGS"; an International Conference on Biotechnology and Applied Microbiol ogy was held in Riyadh, Saudi Arabia, 12-15 November 1984. The Conference was sponsored by ABEGS and organized through coopera tion with Saudi Biological Society "SBS". ABEGS was established in 1976 with the aim of coordinating, unifying and developing all aspects of Education, Culture and Science in the Gulf States. In the field of publications, ABEGS is publishing various books, pamphlets and two scientific journals, one in Arabic and the other in English entitled: the Arab Gulf Journal of Scientific Research. This volume contains topics presented by the invited speakers and selected papers from among those submitted by participants. Selection was done on basis of some of the invited talks. Main topics of the conference were grouped into sections representing seven themes of Biotechnology and Applied Microbiology: - production of microbial proteins - utilization of microorganisms for the production of chemicals - microbial treatment and utilization of waste - continuous culture - application of biotechnology in plant science - applied microbiology and environment and - applied microbiology and biotechnology: international cooperation - tween developed and developing countries. Some of the topics in this volume present surveys of recent developments in several important areas of biotechnology and applied microbiology, while the remaining papers carry detailed research contributions.
Book Synopsis Natural Antimicrobials for the Minimal Processing of Foods by : S Roller
Download or read book Natural Antimicrobials for the Minimal Processing of Foods written by S Roller and published by Woodhead Publishing. This book was released on 2003-07 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert in the field, this important collection reviews the range of key antimicrobials together with their applications in food processing. There are chapters on antimicrobials such as nisin and chitosan, applications in such areas as postharvest storage of fruits and vegetables, and ways of combining antimicrobials with other preservation techniques to enhance the safety and quality of foods.
Book Synopsis Bulletin de L'Institut International Du Froid by : International Institute of Refrigeration
Download or read book Bulletin de L'Institut International Du Froid written by International Institute of Refrigeration and published by . This book was released on 1978 with total page 1004 pages. Available in PDF, EPUB and Kindle. Book excerpt:
