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Dairy microbiology and biochemistry : recent developments / editors: Barbaros H. Ozer, Gulsun Akdemir-Evrendilek.

Material type: Text

TextPublication details: Boca raton ; CRC, 2014Description: xiii, 450 p. HBISBN: 9781482235029 (hardcover : alk. paper)Subject(s): Dairy microbiology | Dairy products industryDDC classification: 338.1/762142

Contents:

1. Microbiology of Raw Milk Golfo Moatsou and Ekaterini Moschopoulou 2. Dairy Starter Cultures Zeynep Ustiinol 3. Recent Advances in Genetics of Lactic Acid Bacteria Nefise Akgelik, Omer §im§ek and Mustafa Akgelik 4. Biopreservation by Lactic Acid Bacteria Per E.J. Saris 5. Microbiology of Processed Liquid Milk Ebru §enel and Ay§e Giirsoy 6. Cheese Microbiology Manuela Pintado, Adriano Gomes da Cruz and Patricia B. Zacarchenco Rodrigues de Sd 7. Primary Biochemical Events During Cheese Ripening A.A. Hayaloglu and P.L.H. McSzveeney 8. Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products Barbaras Ozer 9. Development of Fermented Milk Products Containing Probiotics Claude P. Champagne 10. Microbiology of Cream, Butter, Ice Cream and Related Products Hamid Ghoddusi and Barbaras Ozer 11. Microbiology of Evaporated, Condensed and Powdered Milk Ayse Demet Karaman and Valente B. Alvarez 12. Functional Dairy Ingredients Ana Raquel Madureira, Ana Gomes and Manuela Pintado 13. Non-Thermal Processing of Milk and Milk Products for Microbial Safety Gulsun Akdemir Evrendilek 14. Microbiological Safety Systems for Dairy Processing Theo Varzakas 15. Strategies for Rapid Detection of Milk-borne Pathogens Keith A. Lampel 16. Current Regulations in Microbiological Control of Milk and Dairy Products Theo Varzakas, llya Vladimirovich Nikolaev and Olga Vladimirovna Koroleva

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode	Item holds
General Books Science Library	Science Library, Sikkim University Science Library General Section	338.1/762142 (Browse shelf(Opens below))	Available	Books For SU Science Library		45484

Total holds: 0

Includes bibliographical references and index.

1. Microbiology of Raw Milk
Golfo Moatsou and Ekaterini Moschopoulou
2. Dairy Starter Cultures
Zeynep Ustiinol
3. Recent Advances in Genetics of Lactic Acid Bacteria
Nefise Akgelik, Omer §im§ek and Mustafa Akgelik
4. Biopreservation by Lactic Acid Bacteria
Per E.J. Saris
5. Microbiology of Processed Liquid Milk
Ebru §enel and Ay§e Giirsoy
6. Cheese Microbiology
Manuela Pintado, Adriano Gomes da Cruz and
Patricia B. Zacarchenco Rodrigues de Sd
7. Primary Biochemical Events During Cheese Ripening
A.A. Hayaloglu and P.L.H. McSzveeney
8. Microbiology and Biochemistry of Yogurt and Other
Fermented Milk Products
Barbaras Ozer
9. Development of Fermented Milk Products Containing
Probiotics
Claude P. Champagne
10. Microbiology of Cream, Butter, Ice Cream and Related
Products
Hamid Ghoddusi and Barbaras Ozer
11. Microbiology of Evaporated, Condensed and Powdered
Milk
Ayse Demet Karaman and Valente B. Alvarez
12. Functional Dairy Ingredients
Ana Raquel Madureira, Ana Gomes and Manuela Pintado
13. Non-Thermal Processing of Milk and Milk Products for
Microbial Safety
Gulsun Akdemir Evrendilek
14. Microbiological Safety Systems for Dairy Processing
Theo Varzakas
15. Strategies for Rapid Detection of Milk-borne Pathogens
Keith A. Lampel
16. Current Regulations in Microbiological Control of Milk
and Dairy Products
Theo Varzakas, llya Vladimirovich Nikolaev and
Olga Vladimirovna Koroleva

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