Dairy microbiology and biochemistry : recent developments / editors: Barbaros H. Özer, Ankara University, Faculty of Agriculture, Department of Dairy Technology, Ankara, Turkey, Gülsün Akdemir-Evrendilek, Abant Izzet Baysal University, Faculty of Engineering and Architecture, Department of Food Engineering, Golkoy, Bolu, Turkey.

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 strategie...

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Bibliographic Details
Other Authors:	Özer, Barbaros (Editor), Akdemir-Evrendilek, Gulsun (Editor)
Format:	eBook
Language:	English
Published:	Boca Raton, FL : CRC Press, Taylor & Francis Group, [2014]
Subjects:	Dairy microbiology. Dairy products industry. BUSINESS & ECONOMICS > Industries > General. Dairy microbiology Dairy products industry
Online Access:	Click for online access

Description
Summary:	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.
Item Description:	"A Science Publishers book."
Physical Description:	1 online resource (xiii, 450 pages) : illustrations
Bibliography:	Includes bibliographical references and index.
ISBN:	9781482235043 1482235048
Source of Description, Etc. Note:	Print version record.

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