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.
