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Microbial Cultures and Enzymes in Dairy Technology 1st Edition by Sebnem Ozturkoglu Budak ISBN 9781522553649 1522553649

Name: Microbial Cultures and Enzymes in Dairy Technology 1st Edition by Sebnem Ozturkoglu Budak ISBN 9781522553649 1522553649
SKU: EB-7176322
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Microbial Cultures and Enzymes in Dairy Technology Sebnem Ozturkoglu Budak Digital Instant Download

Author(s): Sebnem Ozturkoglu Budak

ISBN(s): 9781522553632, 1522553630

Edition: Hardcover

File Details: PDF, 4.64 MB

Year: 2018

Language: English

SKU: EB-7176322 Category: Medicine Tag: Sebnem Ozturkoglu Budak

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Microbial Cultures and Enzymes in Dairy Technology 1st Edition by Sebnem Ozturkoglu Budak – Ebook PDF Instant Download/Delivery: 9781522553649 ,1522553649
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Product details:
ISBN 10: 1522553649
ISBN 13: 9781522553649
Author: Sebnem Ozturkoglu Budak

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.

Microbial Cultures and Enzymes in Dairy Technology 1st Edition Table of contents:

Chapter 1: Enzymes and Dairy 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

Chapter 5: Aerobic Respiration in Lactic Acid Bacteria

Chapter 6: The Effects of Probiotic Cultures in Functional Foods

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