Food And Dairy Microbiology

Author : Gabby Mathews
Publisher : Scientific e-Resources
Page : 344 pages
File Size : 41,9 Mb
Release : 2018-10-05
Category : Electronic
ISBN : 9781839472541

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Food and Dairy Microbiology by Gabby Mathews Pdf

Food and Dairy Microbiology presents a through and accessible account of various microbes associated directly or indirectly with the food and dairy products. Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The subject also includes the key concepts required to meet the minimum standards for degrees in food science with a wealth of practical information about the most essential factors and principles that affect microorganisms in food. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi purpose farm that is concerned with the harvesting of milk. The book will prove very useful text for the students, reference source for research scholars, and basic guidelines for teachers, on the subjects.

Author : Photis Papademas
Publisher : CRC Press
Page : 256 pages
File Size : 42,5 Mb
Release : 2014-12-16
Category : Science
ISBN : 9781482298673

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Dairy Microbiology by Photis Papademas Pdf

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or Mycobacterium avium subspecies paratuberculosis (MAP) that might be connected to chronic human diseases (Crohn’s), the role of dairy starter cultures in manufacturing fermented dairy products, developing novel functional dairy products through the incorporation of probiotic strains, insights in the field of molecular methods for microbial identification, and controlling dairy pathogens owing to the compulsory application of food safety management systems (FSMS) to the dairy industry. The book will provide dairy professionals and students alike the latest information on this vast topic.

Author : Leo R. DiLiello
Publisher : A V I Publishing Company
Page : 176 pages
File Size : 54,7 Mb
Release : 1982
Category : Technology & Engineering
ISBN : WISC:89031255839

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Methods in Food and Dairy Microbiology by Leo R. DiLiello Pdf

Author : Barbaros Ozer,Gulsun Akdemir-Evrendilek
Publisher : CRC Press
Page : 464 pages
File Size : 42,7 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

Author : Michael P. Doyle,Robert L. Buchanan
Publisher : American Society for Microbiology Press
Page : 2226 pages
File Size : 40,9 Mb
Release : 2012-12-28
Category : Science
ISBN : 9781555816261

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Food Microbiology by Michael P. Doyle,Robert L. Buchanan Pdf

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. • Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. • Details the latest scientific knowledge and concerns of food microbiology • Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. • Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.

Author : National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food
Publisher : National Academies Press
Page : 425 pages
File Size : 55,9 Mb
Release : 2003-09-29
Category : Medical
ISBN : 9780309089289

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Scientific Criteria to Ensure Safe Food by National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food Pdf

Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Author : Michael P. Doyle,William H. Sperber
Publisher : Springer Science & Business Media
Page : 369 pages
File Size : 54,5 Mb
Release : 2009-09-23
Category : Technology & Engineering
ISBN : 9781441908261

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Compendium of the Microbiological Spoilage of Foods and Beverages by Michael P. Doyle,William H. Sperber Pdf

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Author : W. F. Harrigan
Publisher : Gulf Professional Publishing
Page : 548 pages
File Size : 52,8 Mb
Release : 1998-09-28
Category : Science
ISBN : 0123260434

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Laboratory Methods in Food Microbiology by W. F. Harrigan Pdf

Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.

Author : M. R. Adams,M. O. Moss
Publisher : Royal Society of Chemistry
Page : 479 pages
File Size : 45,9 Mb
Release : 2008
Category : Education
ISBN : 9780854042845

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Food Microbiology by M. R. Adams,M. O. Moss Pdf

This is the third edition of a widely acclaimed text covering the whole field of modern food microbiology.

Author : Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah
Publisher : CRC Press
Page : 212 pages
File Size : 40,6 Mb
Release : 2019-12-11
Category : Science
ISBN : 9781000007251

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Microbiology for Food and Health by Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah Pdf

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Author : Derek Bullock
Publisher : Scientific e-Resources
Page : 300 pages
File Size : 55,8 Mb
Release : 2019-09-02
Category : Electronic
ISBN : 9781839473449

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Dairy Microbiology by Derek Bullock Pdf

This comprehensive book provides a thoroughly updated and expanded treatment of dairy microbiology from basic information on dairy foods to special topics, including the microbiology of milk, producing animals, probiotics, and conversion of why into useful products. Applied Dairy Microbiology discusses the microbiology of the rumen and the role of microorganisms in milk synthesis explores the causes and contamination of raw milk which offers solutions to problems associated with raw mild, fluid milk products, concentrated and dried milk. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multipurpose farm that is concerned with the harvesting of milk. Terminology differs between countries. For example a farm building where milk is harvesting is often called a milking Parlor. Milk and milk products occupy a more significant role in the human food profiles. The study of microorganisms that are associated with milk and milk products in all aspects is defined as Dairy Microbiology. Milk is described as a whole, fresh, clean, lacteal secretion obtained from the complete milking of healthy milch animal containing the minimum prescribed levels of fat and solids non-fat. The present book provides thorough coverage of dairy microbiology principles as well as practical applications including the latest developments in dairy starter cultures and genetic engineering techniques. The book also offers completely updated standards for good manufacturing practice, quality control and product development practices.

Author : Dr. M.K. Rao
Publisher : Unknown
Page : 306 pages
File Size : 45,8 Mb
Release : 2007-01-01
Category : Dairy microbiology
ISBN : 8190454382

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Food and Dairy Microbiology by Dr. M.K. Rao Pdf

Author : N. Ramanathan
Publisher : New India Publishing Agency
Page : 14 pages
File Size : 54,6 Mb
Release : 2017-03-10
Category : Science
ISBN : 9789386546661

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Food Microbiology by N. Ramanathan Pdf

Food microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of world¬wide food crisis, a food saved is a food produced. The book embodies twenty chapters covering the types and sources of microorganisms in food, factors influencing microbial growth in foods; Preservation of food by high temperature, low temperature, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging; Food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. Bacterial food poisoning, mycotoxin and impact of genetically modified foods with descriptive and objective questions. In addition, procedures for fifteen practical experiments in food and dairy microbiology and glossary are included. The overall objective of this book on 'Food Microbiology' is to bring together information on different areas of food microbiology in a single source.

Author : William Carroll Frazier,Dennis C. Westhoff
Publisher : McGraw-Hill Companies
Page : 572 pages
File Size : 40,8 Mb
Release : 1978
Category : Science
ISBN : UOM:39076006107416

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Food Microbiology by William Carroll Frazier,Dennis C. Westhoff Pdf

Abstract: Basic principles of food microbiology are explored for college students and workers in food industry related fields. Major topic areas are: food and microorganisms; principles of food preservation, contamination, preservation, and spoilage of different kinds of foods; foods and enzymes produced by microorganisms; foods in relation to disease; and food sanitation, control, and inspection.

Author : Rhea Fernandes
Publisher : Royal Society of Chemistry
Page : 175 pages
File Size : 53,6 Mb
Release : 2009-02-20
Category : Technology & Engineering
ISBN : 9781847559432

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Microbiology Handbook by Rhea Fernandes Pdf

Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their high nutrient value, they favour rapid microbial growth. In some cases, this microbial growth is beneficial, while in others it is undesirable. Dairy products may be contaminated with pathogens or microbial toxins; therefore, the microbiology of these products is of key interest to those in the dairy industry. 'Microbiology Handbook - Dairy Products' provides readers with an easy-to-use reference to microorganisms found in milk and dairy products. The handbook covers: initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products. First published in 1995, the book is now in its 3rd edition, underlining its usefulness as a reference guide. As with the previous editions, this fully updated book presents the information under the following key product categories: Liquid Milk Products; Concentrated and Dried Milk; Cream; Butter and Spreads; Cheese; Fermented Milks; Ice-cream Products. HACCP and contact information for various food authorities sections have also been revised.