Akademik Veri Yönetim Sistemi
CRC, New York , Florida, 2014
Milk is an excellent source for human nutrition. Equally important
is the fact that these nutrients provide a suitable medium for the growth and
metabolism of microorganisms. Until two decades age, our knowledge on dairy
microbiology was largely limited to the milk-borne pathogens and milk
fermenting starter bacteria. However, as a result of the developments in basic
microbiology, today we are able to exploit microorganisms associated with milk
and milk products to produce novel functional ingredients and dairy products
with improved nutritional, textural and sensory characteristics. Understanding
the genetic structure of dairy microorganisms allows us to create tailor-made
organisms which make the control of milk processing easier. The microorganisms
associated with traditional milk products (especially cheese types) are now
laid open in detail by using molecular identification techniques. Although
large number of research is conducted on dairy microbiology every year, there
are only two comprehensive books devoted to only dairy microbiology and these
books were published approximately ten years ago (Dairy Processing Handbook by
R K Robinson and Applied Dairy Microbiology by E H Marth and J Steele). During
the last decade, many developments have been recorded in dairy microbiology and
related disciplines. This book will cover recent developments in types,
classifications and genetic traits of indigenous milk microorganisms and dairy
starter cultures. Also, biochemical reactions taking place in different dairy
products and microorganisms involved in such reactions will be discussed in
detail. Strategies for rapid detection of pathogenic and non-pathogenic
organisms in milk and milk products and safety systems for dairy processing
will also be covered. Finally, the effects of non-thermal processing
technologies on milk microorganisms and biochemical reactions in milk products
will be discussed. The book is primarily intended for the use by undergraduate
and graduate students in food and dairy science and microbiology and
researchers.