Advances In The Microbiology And Biochemistry Of Cheese And Fermented Milk

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Microbiology and Biochemistry of Cheese and Fermented Milk

B.A. Law
Microbiology and Biochemistry of Cheese and Fermented Milk Book PDF

Author : B.A. Law
Publisher : Springer Science & Business Media
Page : 381 pages
File Size : 55,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461311218

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Microbiology and Biochemistry of Cheese and Fermented Milk by B.A. Law Pdf

The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.

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 : 53,5 Mb
Release : 1984
Category : Bacteriophages
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.

Technology of Dairy Products

Ralph Early
Technology of Dairy Products Book PDF

Author : Ralph Early
Publisher : Springer Science & Business Media
Page : 474 pages
File Size : 42,5 Mb
Release : 1998
Category : Technology & Engineering
ISBN : 075140344X

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Technology of Dairy Products by Ralph Early Pdf

This second, revised edition of The technology of dairy products continues to explain methods of milk product manufacture, the technology involved, and how other influences affect finished products.

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 : 47,8 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

Handbook of Food and Beverage Fermentation Technology

Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Handbook of Food and Beverage Fermentation Technology Book PDF

Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publisher : CRC Press
Page : 1104 pages
File Size : 44,9 Mb
Release : 2004-03-19
Category : Technology & Engineering
ISBN : 9780824751227

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Handbook of Food and Beverage Fermentation Technology by Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield Pdf

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Dairy Chemistry and Biochemistry

P. F. Fox,P. L. H. McSweeney
Dairy Chemistry and Biochemistry Book PDF

Author : P. F. Fox,P. L. H. McSweeney
Publisher : Springer Science & Business Media
Page : 494 pages
File Size : 49,6 Mb
Release : 1998-06-30
Category : Technology & Engineering
ISBN : 0412720000

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Dairy Chemistry and Biochemistry by P. F. Fox,P. L. H. McSweeney Pdf

The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.

Advances in Fermented Foods and Beverages

Wilhelm Holzapfel
Advances in Fermented Foods and Beverages Book PDF

Author : Wilhelm Holzapfel
Publisher : Elsevier
Page : 586 pages
File Size : 52,8 Mb
Release : 2014-09-20
Category : Technology & Engineering
ISBN : 9781782420248

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Advances in Fermented Foods and Beverages by Wilhelm Holzapfel Pdf

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Microbiology of Fermented Foods

B.J. Wood
Microbiology of Fermented Foods Book PDF

Author : B.J. Wood
Publisher : Springer Science & Business Media
Page : 889 pages
File Size : 40,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461303091

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Microbiology of Fermented Foods by B.J. Wood Pdf

When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

Cheese: Chemistry, Physics and Microbiology

Patrick F. Fox
Cheese Chemistry Physics and Microbiology Book PDF

Author : Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 580 pages
File Size : 40,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461528005

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Cheese: Chemistry, Physics and Microbiology by Patrick F. Fox Pdf

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.

Descriptvie Sensory Analysis in Practice

Maximo C. Gacula, Jr.
Descriptvie Sensory Analysis in Practice Book PDF

Author : Maximo C. Gacula, Jr.
Publisher : John Wiley & Sons
Page : 728 pages
File Size : 41,5 Mb
Release : 2008-06-02
Category : Technology & Engineering
ISBN : 9780470384817

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Descriptvie Sensory Analysis in Practice by Maximo C. Gacula, Jr. Pdf

In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Y. H. Hui,Frank Sherkat
Handbook of Food Science Technology and Engineering 4 Volume Set Book PDF

Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Page : 3632 pages
File Size : 46,5 Mb
Release : 2005-12-19
Category : Technology & Engineering
ISBN : 9781466507876

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Handbook of Food Science, Technology, and Engineering - 4 Volume Set by Y. H. Hui,Frank Sherkat Pdf

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Advanced Dairy Chemistry Volume 3

P. F. Fox
Advanced Dairy Chemistry Volume 3 Book PDF

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 556 pages
File Size : 46,6 Mb
Release : 1992
Category : Technology & Engineering
ISBN : 0412630206

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Advanced Dairy Chemistry Volume 3 by P. F. Fox Pdf

This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.

Advanced Dairy Chemistry Volume 3

Patrick F. Fox
Advanced Dairy Chemistry Volume 3 Book PDF

Author : Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 548 pages
File Size : 53,6 Mb
Release : 2013-06-29
Category : Technology & Engineering
ISBN : 9781475744095

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Advanced Dairy Chemistry Volume 3 by Patrick F. Fox Pdf

This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.

Handbook of Animal-Based Fermented Food and Beverage Technology

Y. H. Hui,E. Özgül Evranuz
Handbook of Animal Based Fermented Food and Beverage Technology Book PDF

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 814 pages
File Size : 51,7 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 9781439850237

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Handbook of Animal-Based Fermented Food and Beverage Technology by Y. H. Hui,E. Özgül Evranuz Pdf

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Handbook of Fermented Food and Beverage Technology Two Volume Set

Y. H. Hui,E. Özgül Evranuz
Handbook of Fermented Food and Beverage Technology Two Volume Set Book PDF

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 1536 pages
File Size : 45,5 Mb
Release : 2012-05-21
Category : Technology & Engineering
ISBN : 9781482260700

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Handbook of Fermented Food and Beverage Technology Two Volume Set by Y. H. Hui,E. Özgül Evranuz Pdf

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int