Chapter 50. Enterococci and Dairy Products

  1. Y. H. Hui Senior Scientist
  1. Giorgio Giraffa Senior Research Scientist

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch50

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Giraffa, G. (2006) Enterococci and Dairy Products, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch50

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Microbiology and Enzymology, Istituto Sperimentale Lattiero Caseario, Via Lombardo 11, 26900 Lodi, Italy

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • enterococci and dairy products;
  • proteolysis and lipolysis in cheese flavor development;
  • enterococci functionality in dairy technology

Summary

This chapter contains sections titled:

  • Introduction

  • Taxonomy, Physiology, and Habitat of Enterococci

  • Ecology in Dairy Products

  • Biochemical Properties of Technological Interest

  • Production of Bacteriocins

  • Functionality of Enterococci in Dairy Technology

  • The Other Side of the Story

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