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Käsequalität durch Aktivierung eines natürlichen antibakteriellen Systems

Käsequalität durch Aktivierung eines natürlichen antibakteriellen Systems

Rasbia Kausar / Rashida Parveen

100,03 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Tecnología: cuestiones generales
ISBN:
9786630390490
100,03 €
IVA incluido
Disponible

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Sobre IBD

Im Mittelpunkt dieser Studie steht die erste Ausgabe dieses Buches über die Aktivierung des antimikrobiellen Systems in Milch und dessen Auswirkungen auf Milchprodukte. Diese forschungsbasierte Arbeit erläutert die Aktivierung der natürlichen Enzymaktivität in der Milch unter verschiedenen Lagertemperaturbedingungen und anschließend deren Umsetzung in die Produktentwicklung, beispielsweise bei Weichkäse, sowie die Bestimmung der Qualität, den Proteinabbau und die Haltbarkeitsstabilität gegenüber Mikroorganismen. Daher spricht die vorliegende Studie für das Lactoperoxidase-System (LPS) als qualitativ hochwertige und zugleich wirtschaftliche Konservierungstechnik im Vergleich zu anderen in der Praxis angewandten Verfahren. Darüber hinaus wird das Buch nicht nur Studierenden helfen, das Thema besser zu verstehen, sondern auch für Leser, Industrielle, Mikrobiologen und Forscher von Nutzen sein, die mehr über die Aktivierung natürlicher antibakterieller Wirkstoffe und deren Konservierungswirkung erfahren möchten.

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