Advances In Dairy Microbial Products

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Advances in Dairy Microbial Products

Joginder Singh,Ashish Vyas
Advances in Dairy Microbial Products Book PDF

Author : Joginder Singh,Ashish Vyas
Publisher : Woodhead Publishing
Page : 420 pages
File Size : 45,8 Mb
Release : 2022-01-18
Category : Technology & Engineering
ISBN : 9780323909327

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Advances in Dairy Microbial Products by Joginder Singh,Ashish Vyas Pdf

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

Advances in Dairy Products

Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Advances in Dairy Products Book PDF

Author : Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 55,8 Mb
Release : 2017-09-18
Category : Technology & Engineering
ISBN : 9781118906446

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Advances in Dairy Products by Francesco Conto,Matteo A. Del Nobile,Michele Faccia,Angelo V. Zambrini,Amalia Conte Pdf

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.

Dairy Microbiology and Biochemistry

Barbaros Ozer,Gulsun Akdemir-Evrendilek
Dairy Microbiology and Biochemistry Book PDF

Author : Barbaros Ozer,Gulsun Akdemir-Evrendilek
Publisher : CRC Press
Page : 464 pages
File Size : 51,7 Mb
Release : 2014-07-09
Category : Science
ISBN : 9781482235043

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Dairy Microbiology and Biochemistry by Barbaros Ozer,Gulsun Akdemir-Evrendilek Pdf

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

Advanced Dairy Science and Technology

Trevor Britz,Richard K. Robinson
Advanced Dairy Science and Technology Book PDF

Author : Trevor Britz,Richard K. Robinson
Publisher : John Wiley & Sons
Page : 312 pages
File Size : 47,7 Mb
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 9780470698051

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Advanced Dairy Science and Technology by Trevor Britz,Richard K. Robinson Pdf

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.

Advances in Dairy Ingredients

Geoffrey W. Smithers,Mary Ann Augustin
Advances in Dairy Ingredients Book PDF

Author : Geoffrey W. Smithers,Mary Ann Augustin
Publisher : John Wiley & Sons
Page : 345 pages
File Size : 50,9 Mb
Release : 2012-11-30
Category : Technology & Engineering
ISBN : 9781118448267

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Advances in Dairy Ingredients by Geoffrey W. Smithers,Mary Ann Augustin Pdf

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.

Probiotic Dairy Products

Adnan Y. Tamime,Linda V. Thomas
Probiotic Dairy Products Book PDF

Author : Adnan Y. Tamime,Linda V. Thomas
Publisher : John Wiley & Sons
Page : 432 pages
File Size : 45,9 Mb
Release : 2018-02-05
Category : Technology & Engineering
ISBN : 9781119214106

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Probiotic Dairy Products by Adnan Y. Tamime,Linda V. Thomas Pdf

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.

Dairy Product Technology Recent Advances

Subrota Hati
Dairy Product Technology Recent Advances Book PDF

Author : Subrota Hati
Publisher : Daya Publishing House
Page : 414 pages
File Size : 47,9 Mb
Release : 2015-01-01
Category : Cheese
ISBN : 935130633X

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Dairy Product Technology Recent Advances by Subrota Hati Pdf

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.

Dairy Processing: Advanced Research to Applications

Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari
Dairy Processing Advanced Research to Applications Book PDF

Author : Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari
Publisher : Springer Nature
Page : 358 pages
File Size : 49,8 Mb
Release : 2020-04-10
Category : Technology & Engineering
ISBN : 9789811526084

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Dairy Processing: Advanced Research to Applications by Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari Pdf

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.

Milk and Milk Products

Alan H. Varnam
Milk and Milk Products Book PDF

Author : Alan H. Varnam
Publisher : Springer Science & Business Media
Page : 461 pages
File Size : 41,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461518136

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Milk and Milk Products by Alan H. Varnam Pdf

Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.

Dairy Microbiology Handbook

Richard K. Robinson
Dairy Microbiology Handbook Book PDF

Author : Richard K. Robinson
Publisher : John Wiley & Sons
Page : 781 pages
File Size : 45,6 Mb
Release : 2005-03-11
Category : Science
ISBN : 9780471227564

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Dairy Microbiology Handbook by Richard K. Robinson Pdf

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.

Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk

F. Lyndon Davies,Barry A. Law
Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk Book PDF

Author : F. Lyndon Davies,Barry A. Law
Publisher : Elsevier Science & Technology
Page : 280 pages
File Size : 41,5 Mb
Release : 1984
Category : Science
ISBN : WISC:89011658663

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Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk by F. Lyndon Davies,Barry A. Law Pdf

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.

Applied Dairy Microbiology

Elmer H. Marth,James Steele
Applied Dairy Microbiology Book PDF

Author : Elmer H. Marth,James Steele
Publisher : CRC Press
Page : 765 pages
File Size : 55,7 Mb
Release : 2001-05-22
Category : Technology & Engineering
ISBN : 9781482294606

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Applied Dairy Microbiology by Elmer H. Marth,James Steele Pdf

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

Technological Approaches for Novel Applications in Dairy Processing

Nurcan Koca
Technological Approaches for Novel Applications in Dairy Processing Book PDF

Author : Nurcan Koca
Publisher : BoD – Books on Demand
Page : 204 pages
File Size : 48,9 Mb
Release : 2018-06-20
Category : Business & Economics
ISBN : 9781789233124

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Technological Approaches for Novel Applications in Dairy Processing by Nurcan Koca Pdf

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.

Microbial Cultures and Enzymes in Dairy Technology

Öztürko?lu Budak, ?ebnem,Akal, H. Ceren
Microbial Cultures and Enzymes in Dairy Technology Book PDF

Author : Öztürko?lu Budak, ?ebnem,Akal, H. Ceren
Publisher : IGI Global
Page : 413 pages
File Size : 50,6 Mb
Release : 2018-04-27
Category : Technology & Engineering
ISBN : 9781522553649

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Microbial Cultures and Enzymes in Dairy Technology by Öztürko?lu Budak, ?ebnem,Akal, H. Ceren Pdf

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.

Modern Dairy Technology

R. K. Robinson
Modern Dairy Technology Book PDF

Author : R. K. Robinson
Publisher : Springer Science & Business Media
Page : 523 pages
File Size : 41,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781468481723

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Modern Dairy Technology by R. K. Robinson Pdf

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.