Dairy Starter Cultures / Edition 1

by T. M. Cogan, J.-P. Accolas

Overview

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 genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.

Product Details

ISBN-13:	9780471185840
Publisher:	Wiley
Publication date:	12/17/1996
Series:	Food Science and Technology Series
Pages:	290
Product dimensions:	6.20(w) x 9.41(h) x 0.84(d)

About the Author

T. M. Cogan and J.-P. Accolas are the authors of Dairy Starter Cultures, published by Wiley.

Table of Contents

History of Cultures.

Starter Genetics.

Metabolism.

Types of Culture.

Bacteriophage.

Other Inhibitors of Growth.

Commercial Production of Cultures.

Roles of Cultures in Ripening Cheese.

Special Additional Cultures.

Future Prospects of Culture Improvement.

Editorial Reviews

A comprehensive examination of the characteristics, metabolism, production, and role of the bacteria used to manufacture cheese and other fermented milks, for readers in either food science or microbiology from the undergraduate to the professional level. Incorporating recent genetic studies, provides an integrated view of what starter cultures are, what functions they perform, and the mechanisms behind their action. Considers their history and taxonomy, genetics, growth inhibitors, bacteriophage, commercial production, cheese ripening, and prospects. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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