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Microbial cultures and enzymes in dairy technology

Autor: Sebnem Ozturkoglu Budak; H Ceren Akal; IGI Global,
Editora: Hershey, PA : IGI Global/Medical Information Science Reference, [2018]
Séries: Advances in medical technologies and clinical practice book series.
Edição/Formato   e-book : Documento : InglêsVer todas as edições e formatos
Resumo:
"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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Detalhes

Gênero/Forma: Electronic books
Formato Físico Adicional: Print version:
(DLC) 2017040556
Tipo de Material: Documento, Recurso Internet
Tipo de Documento Recursos de internet, Arquivo de computador
Todos os Autores / Contribuintes: Sebnem Ozturkoglu Budak; H Ceren Akal; IGI Global,
ISBN: 9781522553649 1522553649 1522553630 9781522553632
Número OCLC: 1029771614
Notas: "Premier reference source."
Descrição: 1 online resource (xvii, 413 pages)
Conteúdos: 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.
Título da Série: Advances in medical technologies and clinical practice book series.
Responsabilidade: [edited by] Șebnem Öztürkoğlu Budak, H. Ceren Akal.

Resumo:

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,  Ler mais...

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