Starter Cultures in Food Production

Starter Cultures in Food Production

Author: Barbara Speranza

Publisher: John Wiley & Sons

ISBN: 9781118933787

Category: Technology & Engineering

Page: 440

View: 980

Download Now
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.
Dairy Starter Cultures
Language: en
Pages: 290
Authors: T. M. Cogan, J.-P. Accolas
Categories: Science
Type: BOOK - Published: 1995-12-28 - Publisher: Wiley-Interscience

This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture
Starter Cultures in Food Production
Language: en
Pages: 440
Authors: Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
Categories: Technology & Engineering
Type: BOOK - Published: 2017-02-27 - Publisher: John Wiley & Sons

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New
Bacterial Starter Cultures for Food
Language: en
Pages: 213
Authors: Stanley E. Gilliland
Categories: Technology & Engineering
Type: BOOK - Published: 2018-01-18 - Publisher: CRC Press

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed in detail. Topics include the role of
Dairy Microbiology Handbook
Language: en
Pages: 784
Authors: Richard K. Robinson
Categories: Science
Type: BOOK - Published: 2005-03-11 - Publisher: John Wiley & Sons

Throughout the world, milk and milk products are indispensablecomponents of the food chain. Not only do individual consumers useliquid milk for beverages and cooking, but food manufacturers usevast quantities of milk powder, concentrated milks, butter, andcream as raw materials for further processing. Effective qualityassurance in the dairy industry is needed
Iran, the potential source of dairy starter microorganisms
Language: en
Pages: 73
Authors: Farzad Rahmati
Categories: Medical
Type: BOOK - Published: 2018-03-20 - Publisher: GRIN Verlag

Master's Thesis from the year 2013 in the subject Biology - Micro- and Molecular Biology, Islamic Azad University, language: English, abstract: Today, the consumption of milk and its products in each community is one of the most important development indicators. Based on the latest scientific findings in the study of