Microbial Cultures and Enzymes in Dairy Technology

Şebnem Öztürkoğlu Budak (Ankara University, Turkey) and H. Ceren Akal (Ankara University, Turkey)

Indexed In: SCOPUS View 2 More Indices

Publication Status: E-Book and Print Version Available for Purchase

ISBN13: 9781522553632

EISBN13: 9781522553649

DOI: 10.4018/978-1-5225-5363-2

Description:

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry.

Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.

Coverage:

The many academic areas covered in this publication include, but are not limited to:

Adventitious Microorganisms
Biomass Production
Biopreservatives
Dairy Probiotics
Exogeneous Enzymes
Fermentation
Functional Cultures
Lactic Acid Bacteria

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Şebnem Öztürkoğlu Budak was born in Adana, Turkey on March 18th 1978. She received her BSc diploma in Food Engineering from Ankara University (Turkey) in 2001. She obtained her Master of Science Degree in Food Engineering from Middle East Technical University (Turkey) in 2004. In September 2007, she started her PhD in Food Engineering Department of Ankara University (Turkey), and graduated in March 2014. In 2011, she began her second PhD in Utrecht University, and performed her laboratory studies in CBS-KNAW Fungal Biodiversity Center (recently named Westerdijk Biodiversity Center, The Netherlands). She obtained her second PhD degree in September 2016. In September 2010, Dr. Öztürkoğlu Budak joined the Dairy Technology in Faculty of Agriculture in Ankara University, where she contributes the teaching and research program on the dairy technology program. She also continued her research on the molecular biology, molecular fungal physiology and enzyme technology in Westerdijk Biodiversity Center (The Netherlands). Dr. Öztürkoğlu Budak has published more than 20 journal articles, chapters and reviews, 50 abstracts, she have been coordinator or researcher in about 20 projects and has an h-index of 6. Her areas of expertise include fermented dairy products, enzyme technology and dairy microbiology including starter and adjunct cultures.

H. Ceren Akal graduated from Food Engineering Department of Selçuk University, in 2008. She received her Masters Degree in Dairy Technology from Ankara University in 2011 and her PhD in Dairy Technology from Ankara University in 2017. She has been working Department of Dairy Technology for seven years. Her areas of expertise include fermented dairy products, enzyme technology and dairy microbiology.

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