Food and Dairy Microbiology - BALU, PRAKASH
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Food and dairy microbiology explores the role of microorganisms in food production, spoilage, and preservation. This book provides insights into microbial contamination, foodborne pathogens, and beneficial microbes used in fermentation. It categorizes foods based on stability and highlights preservation techniques such as pasteurization, refrigeration, drying, and chemical treatments.Dairy microbiology focuses on the microbial dynamics in milk and dairy products, emphasizing spoilage factors, lactic acid bacteria, and probiotic applications. Key safety measures, including pasteurization and…mehr

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Produktbeschreibung
Food and dairy microbiology explores the role of microorganisms in food production, spoilage, and preservation. This book provides insights into microbial contamination, foodborne pathogens, and beneficial microbes used in fermentation. It categorizes foods based on stability and highlights preservation techniques such as pasteurization, refrigeration, drying, and chemical treatments.Dairy microbiology focuses on the microbial dynamics in milk and dairy products, emphasizing spoilage factors, lactic acid bacteria, and probiotic applications. Key safety measures, including pasteurization and quality control, are discussed to ensure product safety and shelf-life extension.Additionally, the book examines food safety regulations, microbial detection techniques, and emerging trends in food biotechnology. It serves as a vital resource for students, researchers, and professionals in microbiology, food science, and dairy technology, providing comprehensive knowledge to enhance food safety, quality, and innovation in the industry.
Autorenporträt
Dr. Prajash Balu is a Professor of Biotechnology at Vels University, specializing in food and dairy microbiology. With extensive research expertise, he has contributed significantly to microbial food safety, preservation techniques, and fermentation processes. His work advances innovations in biotechnology for food quality and safety enhancement.