First published 2005 by Blackwell Publishing Ltd, 234 p.
ISBN-10: 1-4051-2124-6.
ISBN-13: 978-1-4051-2124-8.
Edited by Adnan Tamime, with contributions from inteational authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
Contents:
Microbiota of the Human Gut.
Genomic Characterisation of Starter Cultures.
Production and Maintaining Viability of Probiotic Micro-organisms.
Current Legislation of Probiotic Products.
Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures.
Prebiotic Ingredients with Emphasis on Galactoologosaccharides.
Health claims associated with Probiotics.
Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria.
Future Development of Probiotic Dairy Products.
ISBN-10: 1-4051-2124-6.
ISBN-13: 978-1-4051-2124-8.
Edited by Adnan Tamime, with contributions from inteational authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
Contents:
Microbiota of the Human Gut.
Genomic Characterisation of Starter Cultures.
Production and Maintaining Viability of Probiotic Micro-organisms.
Current Legislation of Probiotic Products.
Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures.
Prebiotic Ingredients with Emphasis on Galactoologosaccharides.
Health claims associated with Probiotics.
Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria.
Future Development of Probiotic Dairy Products.