05455nam a2200373 a 4500003000500000005001700005007000300022008004100025020001800066040002300084050002100107082002600128245010000154250001700254264004400271300007900315336002700394337002700421338002800448490002900476504002800505505228600533520199802819650003204817650002704849650003004876650002704906650002404933650002104957650002104978650002004999700003305019830002905052CHAP20230516120514.0ta230512s2018 -usado|fr|||| 001 0 spa d a9781119114802 amxchpuacCHAPerda10aQR121b.M53 201800a637.127bM53 201822010aMicrobiology in dairy processing :b challenges and opportunities /ceditor Palmiro Poltronieri a1a edición aHoboken, NJ :bJohn Wiley & Sons,c2018 axxii, 321 páginas :bilustraciones, gráficas, diagramas, tablas, fotos 2rdacontentatextobtxt 2rdamediaasin mediobn 2rdacarrieravolumenbnc1 aIFT Press Series (Wiley) aIncluye bibliografías aList of contributors -- Foreword -- Preface -- Acknowledgements --t1 Milk fat components and milk quality /rIolanda Altomonte, Federica Salari and Mina Martini --t2 Spore-forming bacteria in dairy products / rSonia Garde Lopez Brea, Natalia Gomez Torres and Marta Avila Arribas --t3 Psychrotrophic bacteria /rMilena Brasca, Marilu Decimo, Stefano Morandi, Solimar Goncalves Machado, Francois Bagliniere and Maria Cristina Dantas Vanetti --t4 Stabilization of milk quality by heat treatments /rPalmiro Poltronieri and Franca Rossit5 Genomics of LAB and dairy-associated species /rPalmiro Poltronieri, Franca Rossi, Cesare Camma, Francesco Pomilio and Cinzia Randazzo --t6 Metabolism and biochemistry of LAB and dairy-associated species /rPalmiro Poltronieri, Giovanna Battelli and Nicoletta Pasqualina Mangia --t7 Growth needs and culture media for LAB and dairy-associated species /rGiuseppe Blaiotta, Maria Aponte and Palmiro Poltronierit8 LAB species and strain identification /rCinzia Randazzo, Alessandra Pino, Koenraad Van Hoorde and Cinzia Caggia -- t9 LAB strains with bacteriocin synthesis genes and their applications /rLorena Sacchini, Giacomo Migliorati, Elisabetta Di Giannatale, Francesco Pomilio and Franca Rossi --t10 Starter strains and adjunct non-starter lactic acid bacteria (NSLAB) in dairy products /rPaola Dolci and Luca Cocolin --t11 Milk Fat: stability, separation and technological transformation /rGianluigi Scolari --t12 Biological traits of lactic acid bacteria: industrial relevance and new perspectives in dairy applications /rDiego Mora, Fabio Dal Bello and Stefania Arioli --t13 Lactic acid bacteria bacteriophages in dairy products: problems and solutions /rGiorgio Giraffa, Miriam Zago and Domenico Carminati --t14 Lactic acid bacteria: a cell factory for delivering functional biomolecules in dairy products /rTiziana Silvetti, Stefano Morandi and Milena Brasca --t15 Dairy technologies in yogurt production /rPanagiotis Sfakianakis and Constantina Tzia --t16 Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products /rMaria Gabriella Giuffrida, Marzia Giribaldi, Laura Cavallarin and Palmiro Poltronieri --tReferences --tIndex2 aAn 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. 13aMicrobiología alimentaria13aTecnología lechera 13aComposición de la leche13aAnálisis de la leche13aFood microbiology 13aDairy technology13aMilk composition13aMilk analysis 1 aPoltronieri, Palmiroeeditor aIFT Press Series (Wiley)