Microbiology And Biochemistry Of Cheese And Fermented Milk

Author : B.A. Law
Publisher : Springer Science & Business Media
Page : 381 pages
File Size : 43,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461311218

Get Book

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.

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

Get Book

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.

Author : B a Law
Publisher : Unknown
Page : 388 pages
File Size : 42,6 Mb
Release : 1997-07-31
Category : Electronic
ISBN : 1461311225

Get Book

Microbiology and Biochemistry of Cheese and Fermented Milk by B a Law Pdf

Author : Barbaros Ozer,Gülsün Akdemir-Evrendilek
Publisher : CRC Press
Page : 466 pages
File Size : 52,9 Mb
Release : 2014-07-09
Category : Science
ISBN : 9781482235029

Get Book

Dairy Microbiology and Biochemistry by Barbaros Ozer,Gülsün 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‐pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non‐thermal processing technologies on milk microorganisms and biochemical reactions in milk products.

Author : Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 580 pages
File Size : 47,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461528005

Get Book

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.

Author : Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publisher : CRC Press
Page : 1104 pages
File Size : 54,7 Mb
Release : 2004-03-19
Category : Technology & Engineering
ISBN : 9780824751227

Get Book

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.

Author : P. F. Fox,P. L. H. McSweeney
Publisher : Springer Science & Business Media
Page : 494 pages
File Size : 45,7 Mb
Release : 1998-06-30
Category : Technology & Engineering
ISBN : 0412720000

Get Book

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.

Author : Ralph Early
Publisher : Springer Science & Business Media
Page : 474 pages
File Size : 50,6 Mb
Release : 1998
Category : Technology & Engineering
ISBN : 075140344X

Get Book

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.

Author : Anil Kumar Puniya
Publisher : CRC Press
Page : 744 pages
File Size : 41,5 Mb
Release : 2015-08-18
Category : Technology & Engineering
ISBN : 9781466578005

Get Book

Fermented Milk and Dairy Products by Anil Kumar Puniya Pdf

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th

Author : Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney
Publisher : Springer
Page : 799 pages
File Size : 46,5 Mb
Release : 2016-08-22
Category : Technology & Engineering
ISBN : 9781489976819

Get Book

Fundamentals of Cheese Science by Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney Pdf

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

Author : Patrick F. Fox,Paul L.H. McSweeney,Timothy M. Cogan,Timothy P. Guinee
Publisher : Elsevier
Page : 646 pages
File Size : 47,6 Mb
Release : 2004-08-04
Category : Medical
ISBN : 9780080500935

Get Book

Cheese: Chemistry, Physics and Microbiology, Volume 1 by Patrick F. Fox,Paul L.H. McSweeney,Timothy M. Cogan,Timothy P. Guinee Pdf

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 602 pages
File Size : 51,5 Mb
Release : 2000-02-29
Category : Technology & Engineering
ISBN : 0834212609

Get Book

Fundamentals of Cheese Science by P. F. Fox Pdf

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 622 pages
File Size : 41,7 Mb
Release : 1999-02-28
Category : Technology & Engineering
ISBN : 0834213389

Get Book

Cheese by P. F. Fox Pdf

Author : Patrick F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee
Publisher : Academic Press
Page : 656 pages
File Size : 45,9 Mb
Release : 2004-09-29
Category : Medical
ISBN : 012263652X

Get Book

Cheese: Chemistry, Physics and Microbiology, Volume 1 by Patrick F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee Pdf

V. 1. General aspects -- v. 2. Major cheese groups.

Author : Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson
Publisher : John Wiley & Sons
Page : 786 pages
File Size : 55,9 Mb
Release : 2008-02-15
Category : Technology & Engineering
ISBN : 9780470276341

Get Book

Food Biochemistry and Food Processing by Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson Pdf

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.