Probiotic Dairy Products
by Adnan Y. Tamime, Linda V. Thomas
2nd Edition
Publisher: Wiley-Blackwell
Book Details
| Print ISBN | 9781119214106 |
| eText ISBN | 9781119214120 |
| Publisher | Wiley-Blackwell |
| Publishing Year | 2017 |
| Edition | 2nd Edition |
| Language | English |
Probiotic Dairy Products, 2nd Edition, is a technical reference book that examines the functional aspects of fermented milk foods and beneficial microbial cultures. Published in Wiley's Society of Dairy Technology Technical Series, the volume connects the microbiology of probiotic bacteria with commercial dairy processing.
The text addresses the human gut microbiota, genomic characterization of starter cultures, and methods for maintaining organism viability during product manufacture. It also discusses prebiotic ingredients, enumeration methods, and legislation governing probiotic formulations.
Highlighting historical perspectives alongside omic technologies for analyzing microbial genes, proteins, and metabolites, the volume provides a targeted resource for dairy scientists, dairy technologists, and nutritionists.
Table of Contents
Chapter 1: Microbiota of the Human Gut
Chapter 2: Probiotics: The First 10 000 Years
Chapter 3: Genomic Characterisation of Starter Cultures and Probiotic Bacteria
Chapter 4: Production and Maintaining Viability of Probiotic Micro-organisms in Dairy Products
Chapter 5: Current Legislation of Probiotic Products
Chapter 6: Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures
Chapter 7: Prebiotic Ingredients in Probiotic Dairy Products
Chapter 8: An Overview of Probiotic Research: Human and Mechanistic Studies
Chapter 9: Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria
Chapter 10: Future Development of Probiotic Dairy Products
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