Yeast in the processing of dairy raw materials. Monograph
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The monograph presents the results of theoretical and experimental studies of yeast, playing an important role in ensuring the quality and safety of products of dairy raw materials processing. Modern ideas about the classification, properties and use of yeast in various fields are briefly considered. The data on the use of yeast in the dairy industry as a starter microflora are systematized. The main attention is paid to the use of yeast for the processing of secondary dairy raw materials, including for obtaining hydrolyzates of lactose and galactooligosaccharides-presidents. Summarized data on yeast as the reasons for damage to dairy products and ways to prevent it, analyzed methods for determining the yeast used in the dairy industry. Problems and prospects in this field of research have been identified.
The book is intended for students studying in the areas of training: "Biotechnology", "Food products", "Product Technology and Catering Technology", "Technology for Production and Production of Agricultural Products". The materials presented in monographs will be useful to scientists and practices working in the dairy industry and the food industry as a whole
The book is intended for students studying in the areas of training: "Biotechnology", "Food products", "Product Technology and Catering Technology", "Technology for Production and Production of Agricultural Products". The materials presented in monographs will be useful to scientists and practices working in the dairy industry and the food industry as a whole
Author:
Author:Ryabtseva Svetlana Andreevna
Cover:
Cover:Soft
Category:
- Category:Engineering & Transportation
- Category:Reference books
ISBN:
ISBN:978-5-8114-3815-0
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