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Microbial cultures and enzymes in dairy technology

Author: Sebnem Ozturkoglu Budak; H Ceren Akal; IGI Global,
Publisher: Hershey, PA : IGI Global/Medical Information Science Reference, [2018]
Series: Advances in medical technologies and clinical practice book series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
"This book explores how microorganisms play a major role in the production of many dairy products, as well as have many positive or negative effects on the dairy industry, especially with the enzymes they produce. It also explores the latest developments in the use of cultures in the dairy industry and the their related enzymes"--Provided by publisher.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
(DLC) 2017040556
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Sebnem Ozturkoglu Budak; H Ceren Akal; IGI Global,
ISBN: 9781522553649 1522553649 1522553630 9781522553632
OCLC Number: 1029771614
Notes: "Premier reference source."
Description: 1 online resource (xvii, 413 pages)
Contents: Chapter 1. Enzymes and dairy products: focus on functional products --
Chapter 2. Research tools and methods for the analysis of Microbiota in dairy products --
Chapter 3. Functional starter cultures for fermented dairy products --
Chapter 4. Biopreservatives for improved shelf-life and safety of dairy products: biopreservatives for dairy products --
Chapter 5. Aerobic respiration in lactic acid bacteria: current and future applications in dairy starter culture --
Chapter 6. The effects of probiotic cultures in functional foods: technological aspects of probiotics --
Chapter 7. Genomics technologies for enhanced understanding of robustness of LAB starter cultures --
Chapter 8. Probiotic microorganisms and encapsulation method approaches --
Chapter 9. Transglutaminase applications in dairy technology --
Chapter 10. Role of microbial cultures and enzymes during cheese production and ripening --
Chapter 11. Microbial non-coagulant enzymes used in cheese making --
Chapter 12. Microbial production of recombinant rennet: recent developments --
Chapter 13. Adjunct cultures in cheese technology --
Chapter 14. Filamentous fungi in cheese production --
Chapter 15. Potential probiotic microorganisms in Kefir --
Chapter 16. The effects of probiotic cultures on quality characteristics of ice cream.
Series Title: Advances in medical technologies and clinical practice book series.
Responsibility: [edited by] Șebnem Öztürkoğlu Budak, H. Ceren Akal.

Abstract:

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,  Read more...

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