Microbiology in Dairy Processing: Challenges and Opportunities An IFT Press Book

This reference book provides a comprehensive introduction to the most current research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text outlines both established and novel solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. 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 nondairy productions. Written for laboratory technicians and researchers, and students learning the protocols for LAB isolation and characterization, Microbiology in Dairy Processing is the authoritative reference for professionals and students.

  • Palmiro Poltronieri
  • ISBN: 978-1-119-11480-2
  • Hardcover
  • 321 pages
  • November 2017, Wiley-Blackwell

PREVIEW THIS BOOK:

Take a look inside this book before you order. 

Download a Sample Chapter (PDF)

Download Front Matter and TOC (PDF)

IFT Press Logo

 


Microbiology in Dairy Processing: Challenges and Opportunities


IFT members receive a 35% discount on ALL Wiley books.

Login to retrieve your discount code.

ORDER THIS IFT PRESS BOOK