Incluye bibliografías

List of contributors --

Foreword --

Preface --

Acknowledgements -- 1 Milk fat components and milk quality / Iolanda Altomonte, Federica Salari and Mina Martini -- 2 Spore-forming bacteria in dairy products / Sonia Garde Lopez Brea, Natalia Gomez Torres and Marta Avila Arribas -- 3 Psychrotrophic bacteria / Milena Brasca, Marilu Decimo, Stefano Morandi, Solimar Goncalves Machado, Francois Bagliniere and Maria Cristina Dantas Vanetti -- 4 Stabilization of milk quality by heat treatments / Palmiro Poltronieri and Franca Rossi 5 Genomics of LAB and dairy-associated species / Palmiro Poltronieri, Franca Rossi, Cesare Camma, Francesco Pomilio and Cinzia Randazzo -- 6 Metabolism and biochemistry of LAB and dairy-associated species / Palmiro Poltronieri, Giovanna Battelli and Nicoletta Pasqualina Mangia -- 7 Growth needs and culture media for LAB and dairy-associated species / Giuseppe Blaiotta, Maria Aponte and Palmiro Poltronieri 8 LAB species and strain identification / Cinzia Randazzo, Alessandra Pino, Koenraad Van Hoorde and Cinzia Caggia --
9 LAB strains with bacteriocin synthesis genes and their applications / Lorena Sacchini, Giacomo Migliorati, Elisabetta Di Giannatale, Francesco Pomilio and Franca Rossi -- 10 Starter strains and adjunct non-starter lactic acid bacteria (NSLAB) in dairy products / Paola Dolci and Luca Cocolin -- 11 Milk Fat: stability, separation and technological transformation / Gianluigi Scolari -- 12 Biological traits of lactic acid bacteria: industrial relevance and new perspectives in dairy applications / Diego Mora, Fabio Dal Bello and Stefania Arioli -- 13 Lactic acid bacteria bacteriophages in dairy products: problems and solutions / Giorgio Giraffa, Miriam Zago and Domenico Carminati -- 14 Lactic acid bacteria: a cell factory for delivering functional biomolecules in dairy products / Tiziana Silvetti, Stefano Morandi and Milena Brasca -- 15 Dairy technologies in yogurt production / Panagiotis Sfakianakis and Constantina Tzia -- 16 Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products / Maria Gabriella Giuffrida, Marzia Giribaldi, Laura Cavallarin and Palmiro Poltronieri -- References -- Index

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 typesWritten 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.