Probiotic Dairy Products 2nd Edition, This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota.
Probiotic Dairy Products, 2nd Edition
For more than 70 years, the Society of Dairy Technology (SDT) has sought to provide education and training in the dairy field, disseminating knowledge and fostering personal development through symposia, conferences, residential courses, publications, and its journal, the International Journal of Dairy Technology (previously known as Journal of the Society of Dairy Technology).
Through this time, there have been major advances in our understanding of milk systems, probably the most complex natural food available to man. Improvements in process technology have been accompanied by massive changes in the scale and efficiency of many milk and dairy processing operations, accompanied by an ever widening range of sophisticated dairy and other related products.
- Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products
- Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins
- Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise
- Is the latest title in Wiley’s Society of Dairy Technology Technical Series
Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
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