Microbial Cultures and Enzymes in Dairy Technology

Author： Şebnem Öztürkoğlu Budak H. Ceren Akal

Publisher： IGI Global‎

Publication year： 2018

E-ISBN: 9781522553649

Subject： X Environmental Science, Safety Science

Language： ENG

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Chapter

Title Page

Book Series

Editorial Advisory Board

Table of Contents

Detailed Table of Contents

Preface

Chapter 1: Enzymes and Dairy Products

Chapter 2: Research Tools and Methods for the Analysis of Microbiota in Dairy Products

Chapter 3: Functional Starter Cultures for Fermented Dairy Products

Chapter 4: Biopreservatives for Improved Shelf-Life and Safety of Dairy Products

Chapter 5: Aerobic Respiration in Lactic Acid Bacteria

Chapter 6: The Effects of Probiotic Cultures in Functional Foods

Chapter 7: Genomics Technologies for Enhanced Understanding of Robustness of LAB Starter Cultures

Chapter 8: Probiotic Microorganisms and Encapsulation Method Approaches

Chapter 9: Transglutaminase Applications in Dairy Technology

Chapter 10: Role of Microbial Cultures and Enzymes During Cheese Production and Ripening

Chapter 11: Microbial Non-Coagulant Enzymes Used in Cheese Making

Chapter 12: Microbial Production of Recombinant Rennet

Chapter 13: Adjunct Cultures in Cheese Technology

Chapter 14: Filamentous Fungi in Cheese Production

Chapter 15: Potential Probiotic Microorganisms in Kefir

Chapter 16: The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

Compilation of References

About the Contributors

Index

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