Author: Harold William Swithinbank
Publisher:
ISBN:
Category :
Languages : en
Pages : 726

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Book Description

Author: Sigurd Orla-Jensen
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 200

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Book Description

Author: Harold Swithinbank
Publisher:
ISBN:
Category : Bacteriology
Languages : en
Pages : 722

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Book Description

Author: Harry Luman Russell
Publisher:
ISBN:
Category : Dairy microbiology
Languages : en
Pages : 248

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Book Description

Author: Herbert William Conn
Publisher:
ISBN:
Category : Bacteria
Languages : en
Pages : 344

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Book Description

Author: Derek Bullock
Publisher: Scientific e-Resources
ISBN: 1839473444
Category :
Languages : en
Pages : 300

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Book Description
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: Herbert William Conn
Publisher:
ISBN:
Category : Bacteriology, Agricultural
Languages : en
Pages : 338

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Book Description

Author: Veranus Alva Moore
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 98

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Book Description

Author: Manish L. Srivastava
Publisher:
ISBN: 9789351243816
Category :
Languages : en
Pages :

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Book Description

Author: Barbaros Ozer
Publisher: CRC Press
ISBN: 1482235048
Category : Science
Languages : en
Pages : 464

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Book Description
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