(Institute of Food Technologists Series) 1st Edition
by Palmiro Poltronieri (Editor)
An authoritative guide to
microbiological solutions to common challenges encountered in the
industrial processing of milk and the production of milk products
Microbiology in Dairy Processing offers
a comprehensive introduction to the most current knowledge and research
in dairy technologies and lactic acid bacteria (LAB) and dairy
associated species in the fermentation of dairy products. The text deals
with the industrial processing of milk, the problems solved in the
industry, and those still affecting the processes. The authors explore
culture methods and species selective growth media, to grow, separate,
and characterize LAB and dairy associated species, molecular methods for
species identification and strains characterization, Next Generation
Sequencing for genome characterization, comparative genomics,
phenotyping, and current applications in dairy and non-dairy
productions.
In addition, Microbiology in Dairy Processing covers
the Lactic Acid Bacteria and dairy associated species (the beneficial
microorganisms used in food fermentation processes): culture methods,
phenotyping, and proven applications in dairy and non-dairy productions.
The text also reviews the potential future exploitation of the culture
of novel strains with useful traits such as probiotics, fermentation of
sugars, metabolites produced, bacteriocins. This important resource:
- Offers
solutions both established and novel to the numerous challenges
commonly encountered in the industrial processing of milk and the
production of milk products
- Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists
- Covers
the whole chain of dairy processing from milk collection and storage
though processing and the production of various cheese types
Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.
