Milk and milk products: microbiology of liquid milk

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dc.authorid0000-0003-0450-8058
dc.authorid0000-0001-6669-0444
dc.contributor.authorÖzer, Barbaros
dc.contributor.authorYaman, Hülya
dc.date.accessioned2021-06-23T18:55:13Z
dc.date.available2021-06-23T18:55:13Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractMilk is a good source of nutrients and edible energy, not only for mammals but also for numerous microorganisms that thus can grow in milk. Therefore, the microbiology of liquid milk affects sensory aspects, shelf life, and yield of the dairy products as well as human health. This article deals with the types of microorganisms associated with raw milk and liquid milk products, possible sources of contaminations, methods employed for rapid and accurate detection of microbiological status of milk, and problems posed by heat-stable enzymes secreted by contaminating bacteria. The possible ways of reducing and controlling the number of bacteria in raw or processed liquid milk also will be discussed.en_US
dc.identifier.doi10.1016/B978-0-12-384730-0.00219-6
dc.identifier.endpage727en_US
dc.identifier.isbn9780123847331
dc.identifier.isbn9780123847300
dc.identifier.scopus2-s2.0-85043274567en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage721en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-384730-0.00219-6
dc.identifier.urihttps://hdl.handle.net/20.500.12491/4711
dc.indekslendigikaynakScopusen_US
dc.institutionauthorYaman, Hülya
dc.language.isoenen_US
dc.publisherElsevier Inc.en_US
dc.relation.ispartofEncyclopedia of Food Microbiology: Second Editionen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCondensed Milken_US
dc.subjectEvaporated Milken_US
dc.subjectLactic Acid Bacteriaen_US
dc.subjectLiquid Milken_US
dc.subjectMicrobiologyen_US
dc.subjectPasteurized Milken_US
dc.subjectPathogensen_US
dc.subjectRaw Milken_US
dc.subjectThermizationen_US
dc.titleMilk and milk products: microbiology of liquid milken_US
dc.typeBook Chapteren_US

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