Microbial cultures and enzymes in dairy technology

Sebnem Öztürkoğlu Budak (Ankara University, Turkey), H. Ceren Akal (Ankara University, Turkey), editors

"This book explores how microorganisms play a major role in the production of many dairy products, as well as have many positive or negative effects on the dairy industry, especially with the enzymes they produce. It also explores the latest developments in the use of cultures in the dairy industry and the their related enzymes"--Provided by publisher

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Year of publication:	[2018]
Other Persons:	Budak, Şebnem Öztürkoğlu (ed.) ; Akal, H. Ceren (ed.)
Publisher:	Hershey, Pennsylvania : IGI Global
Subject:	Technischer Fortschritt \| Technological change \| Milchverarbeitung \| Dairy industry \| Milchpolitik \| Milk policy \| Kultur \| Culture \| Molkereitechnologie \| Mikrobiologie \| Enzym

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Extent:	1 Online-Ressource (xvii, 413 Seiten)
Series:	Advances in medical technologies and clinical practice (AMTCP) book series
Type of publication:	Book / Working Paper
Language:	English
Notes:	Includes bibliographical references and index Restricted to subscribers or individual electronic text purchasers Mode of access: World Wide Web Chapter 1. Enzymes and dairy products: focus on functional products -- Chapter 2. Research tools and methods for the analysis of Microbiota in dairy products -- Chapter 3. Functional starter cultures for fermented dairy products -- Chapter 4. Biopreservatives for improved shelf-life and safety of dairy products: biopreservatives for dairy products -- Chapter 5. Aerobic respiration in lactic acid bacteria: current and future applications in dairy starter culture -- Chapter 6. The effects of probiotic cultures in functional foods: technological aspects of probiotics -- Chapter 7. Genomics technologies for enhanced understanding of robustness of LAB starter cultures -- Chapter 8. Probiotic microorganisms and encapsulation method approaches -- Chapter 9. Transglutaminase applications in dairy technology -- Chapter 10. Role of microbial cultures and enzymes during cheese production and ripening -- Chapter 11. Microbial non-coagulant enzymes used in cheese making -- Chapter 12. Microbial production of recombinant rennet: recent developments -- Chapter 13. Adjunct cultures in cheese technology -- Chapter 14. Filamentous fungi in cheese production -- Chapter 15. Potential probiotic microorganisms in Kefir -- Chapter 16. The effects of probiotic cultures on quality characteristics of ice cream Also available in print.
ISBN:	978-1-5225-5364-9 ; 1-5225-5363-0 ; 978-1-5225-5363-2
Other identifiers:	10.4018/978-1-5225-5363-2 [DOI]
Classification:	Biotechnologie
Source:	ECONIS - Online Catalogue of the ZBW

Persistent link: https://www.econbiz.de/10012393862