Microbiology in Dairy Processing: Challenges and Opportunities

2017 | Science & Mathematics

The book introduces and reviews the knowledge in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products, for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, and application notes useful in laboratories of Food Technology departments and for students and researchers studying all aspects of milk processing industry from microbiology to food productions. The chapters deal with the industrial processing of milk, the problems solved and those still affecting the processes, from microfiltration to deterioration of stored milk in cold by psychotropic bacteria (such as Pseudomonas fragi) and by spore forming bacteria and cheese manufacturing technologies. The book introduces culture methods and species selective growth media, to grow, separate and characterise 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 as well as the potential future exploitation of the culture of novel strains with useful traits (probiotics, fermentation of sugars, metabolites produced, bacteriocins).

Palmiro Poltronieri (Author)