This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and nonapathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of nonathermal processing technologies on milk microorganisms and biochemical reactions in milk products.Pizza Mozzarella curd receives a more intense mechanical treatment than fresh Mozzarella curd. ... cheese is manufactured from Mozzarella, Cheddar, or similar cheeses by heating and stretching the plastic curd and forming long strings oneanbsp;...
|Title||:||Dairy Microbiology and Biochemistry|
|Author||:||Barbaros Ozer, Gülsün Akdemir-Evrendilek|
|Publisher||:||CRC Press - 2014-07-09|