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The IFT Press series reflects the mission of the Institute of Food Technologists—to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley, IFT Press books serve as leading ‐ edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 18,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.

IFT Press Advisory Group

  • Baris Ates
  • Nicolas Bordenave
  • Ravi Chermala
  • YiFang Chu
  • Deepti Dabas
  • Chris Doona
  • Chris Findlay
  • Maria Jose Frutos‐Fernandez
  • Elsina Hagan
  • Jung Hoon Han
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Titles in the IFT Press series

  • Accelerating New Food Product Design and Development, second edition (Jacqueline H. Beckley, Leslie J. Herzog and M. Michele Foley)
  • Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)
  • Anti‐Ageing Nutrients: Evidence‐based Prevention of Age‐Associated Diseases (Deliminda Neves)
  • Bioactive Compounds from Marine Foods: Plant and Animal Sources (Blanca Hernández‐Ledesma and Miguel Herrero)
  • Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li ‐ Chan, and Bo Jiang)
  • Biofilms in the Food Environment, second Edition (Anthony L. Pometti III and Ali Demicri)
  • Bitterness: Perception, Chemistry and Food Processing (Michel Aliani and Michael N.A. Eskin)
  • Calorimetry in Food Processing: Analysis and Design of Food Systems (Gönü l Kaletunç)
  • Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu)
  • Flavor, Satiety and Food Intake (Beverly Tepper, Martin Yeomans)
  • Food Carbohydrate Chemistry (Ronald E. Wrolstad)
  • Food Carotenoids: Chemistry, Biology and Technology (Delia B. Rodriguez‐Amaya)
  • Food Industry Design, Technology & Innovation (Helmut Traitler, Birgit Coleman and Karen Hofmann)
  • Food Ingredients for the Global Market (Yao ‐ Wen Huang and Claire L. Kruger)
  • Food Irradiation Research and Technology, second edition (Christoper H. Sommers and Xuetong Fan)Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni)
  • Food Oligosaccharides: Production, Analysis and Bioactivity (F. Javier Moreno and Maria Luz Sanz
  • Food Texture Design and Optimization (Yadunandan Dar and Joseph Light)
  • High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)
  • Hydrocolloids in Food Processing (Thomas R. Laaman)
  • Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)
  • Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)
  • Mathematical and Statistical Methods in Food Science and Technology (Daniel Granato and Gastón Ares)
  • Membrane Processes for Dairy Ingredient Separation(Kang Hu and James Dickson)
  • Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)
  • Microbiology and Technology of Fermented Foods (Robert W. Hutkins)
  • Microbiology in Dairy Processing: Challenges and Opportunities (Palmiro Poltronieri)
  • Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg)
  • Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean ‐ Fran ç ois Meullenet, Rui Xiong, and Christopher J. Findlay
  • Nanoscience and Nanotechnology in Food Systems (Hongda Chen)
  • Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients (Cristina Sabliov, Hongda Chen and Rickey Yada)
  • Natural Food Flavors and Colorants, second edition (Mathew Attokaran)
  • Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)
  • Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)
  • Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa ‐ C á novas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)
  • Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson)
  • Organic Meat Production and Processing (Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O ’ Bryan)
  • Packaging for Nonthermal Processing of Food (Jung H. Han)
  • Practical Ethics for the Food Professional: Ethics in Research, Education and the Workplace (J. Peter Clark and Christopher Ritson)
  • Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)
  • Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez and Afaf Kamal ‐ Eldin)
  • Processing Organic Foods for the Global Market (Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett)
  • Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler)
  • Resistant Starch: Sources, Applications and Health Benefits (Yong ‐ Cheng Shi and Clodualdo Maningat)
  • Sensory and Consumer Research in Food Product Design and Development (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)
  • Spray Drying Techniques for Food Ingredient Encapsulation (C. Anandharamakrishnan and Padma Ishwarya S.)
  • Sustainability in the Food Industry (Cheryl J. Baldwin)
  • Thermal Processing of Foods: Control and Automation (K.P. Sandeep)
  • Trait ‐ Modified Oils in Foods (Frank T. Orthoefer and Gary R. List)
  • Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa ‐ Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)
  • Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J. Huth)
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Microbiology in Dairy Processing

Challenges and Opportunities

 

Edited by Palmiro Poltronieri

Institute of Sciences of Food Productions (CNR‐ISPA)

 

 

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List of contributors

Iolanda Altomonte
Department of Veterinary Sciences, University of Pisa, Pisa, Italy

Maria Aponte
Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy

Stefania Arioli
Department of Food Environmental Nutritional Sciences (DeFENS), University of Milan, Milan, Italy

Marta Ávila Arribas
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain

François Baglinière
Department of Microbiology, Federal University of Viçosa, Minas Gerais, Brazil

Giovanna Battelli
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy

Giuseppe Blaiotta
Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Avellino, Italy

Milena Brasca
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy

Cinzia Caggia
Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy

Cesare Cammà
Istituto Zooprofilattico Sperimentale ‘G. Caporale’, Teramo, Italy

Domenico Carminati
CREA‐ZA, Centro di ricerca Zootecnia e Acquacoltura, sede di Lodi, Italy

Laura Cavallarin
CNR‐ISPA, Institute of Sciences of Food Productions, Dipartimento di Scienze Veterinarie dell’Università di Torino, Grugliasco, TO, Italy

Luca Simone Cocolin
Settore di Microbiologia agraria e Tecnologie alimentari, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Italy

Fabio Dal Bello
Sacco System, Sacco srl, Cadonago (CO), Italy

Maria Cristina Dantas Vanetti
Department of Microbiology, Federal University of Viçosa, Minas Gerais, Brazil

Marilù Decimo
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy

Elisabetta Di Giannatale
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy

Paola Dolci
Settore di Microbiologia agraria e Tecnologie alimentari, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Italy

Sonia Garde Lopez‐Brea
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain

Giorgio Giraffa
CREA‐ZA, Centro di ricerca Zootecnia e Acquacoltura, sede di Lodi, Italy

Marzia Giribaldi
CREA‐IT, Research Centre for Engineering and Agro‐Food Processing, Turin, Italy

Maria Gabriella Giuffrida
CNR‐ISPA, Institute of Sciences of Food Productions, Dipartimento di Scienze Veterinarie dell’Università di Torino, Grugliasco, TO, Italy

Natalia Gómez‐Torres
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain

Solimar Gonçalves Machado
Federal Institute of Education, Science and Technology of North of Minas Gerais, Campus Salinas, Minas Gerais, Brazil

Nicoletta Pasqualina Mangia
Department of Agriculture, University of Sassari, Italy

Mina Martini
Department of Veterinary Sciences, University of Pisa, Pisa, Italy

Giacomo Migliorati
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy

Diego Mora
Department of Food Environmental Nutritional Sciences (DeFENS), University of Milan, Milano, Italy

Stefano Morandi
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy

Alessandra Pino
Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy

Palmiro Poltronieri
Institute of Sciences of food Productions (CNR‐ISPA), CNR, National Research Council of Italy, Lecce, Italy

Francesco Pomilio
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy

Cinzia Randazzo
Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy

Franca Rossi
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy

Lorena Sacchini
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy

Tiziana Silvetti
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy

Gianluigi Scolari
Istituto di Microbiologia degli alimenti, Università Cattolica del Sacro Cuore, Piacenza, Italy

Panagiotis Sfakianakis
Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece

Federica Salari
Department of Veterinary Sciences, University of Pisa, Pisa, Italy

Constantina Tzia
Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece

Koenraad van Hoorde
Laboratory of Brewing and Biochemistry, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium

Miriam Zago
CREA‐ZA, Centro di ricerca Zootecnia e Acquacoltura, sede di Lodi, Italy

Foreword

Microbiology in Dairy Processing: Challenges and Opportunities is directed to the following: dairy scientists; dairy professionals in industry and academia; those in food science, dairy science and microbiology; intermediate course and post‐graduate students; trained laboratory personnel; and R&D and production personnel in dairy industry companies of all sizes. The idea to write this book came from the section “Questions” in the Researchgate community. I realised that there is a need to introduce lactic acid bacteria (LAB) growth media at various levels of expertise, from young researchers starting their laboratory work to food technologists devoted to microbiological analyses. Therefore, from this starting point, I searched the recent literature and produced a list of exceptionally interesting publications on how far the genomics field has advanced in its knowledge of LAB species in recent years. The chapters in this book reflect these advancements and offer a panoramic view of the research fields in which to apply these advancements in knowledge, either for LAB and dairy‐associated species and their applications in dairy productions and for the technologies to maintain the milk products safe and devoid of undesired pathogens and milk spoilage bacteria. The challenges of dairy microbiology are either to maintain the product safety devoid of undesired bacteria that may spoil the quality and change the taste or to the further advancement in the microbiota and the interaction among bacteria at community level. The opportunities remain in the exploration of the biodiversity of LAB and dairy‐associated species, either at genome rearrangements and horizontal gene transfer or at the biochemistry level, to produce novel dairy products that are low fat, low salt, or with beneficial properties for human health.

Preface

Microbiology in Dairy Processing: Challenges and Opportunities introduces and reviews the knowledge regarding dairy technologies and lactic acid bacteria (LAB) and dairy‐associated species in the fermentation of dairy products for laboratory technicians and researchers and students learning the protocols for LAB isolation and characterisation. It provides application notes useful in laboratories of food technology departments and for students and researchers studying all aspects of the milk‐processing industry, from microbiology to food productions.

The chapters deal with the industrial processing of milk – the problems solved and those still affecting the processes, from microfiltration to deterioration of stored milk in cold by psychrotrophic bacteria (such as Pseudomonas fragi) and by spore‐forming bacteria – and cheese‐manufacturing technologies. The book introduces culture methods and species‐selective growth media to grow, separate and characterise LAB and dairy‐associated species, molecular methods for species identification and strain characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non‐dairy productions, as well as the potential future exploitation of the culture of novel strains with useful traits (probiotics, fermentation of sugars, metabolites produced, bacteriocins).

Chapter 1 introduces the quality and properties of milk fats and differences in milks of various origin. Chapter 2 overviews the spore‐forming bacteria associated with milk. Chapter 3 discusses the problem of psychrotrophic bacteria in milk deterioration. Chapter 4 presents the various types of industrial milk according to the freshness and quality. Chapter 5 presents the advancements in LAB and dairy‐associated species genomics and strain differences, related to gene content and their applications. Chapter 6 presents very broadly the biochemistry of LAB and dairy‐associated species. Chapter 7 reviews selective growth media for different species of LAB and non‐LAB dairy‐associated bacteria. Chapter 8 introduces the molecular tools for strain identification and characterization. Chapter 9 discusses the bacteriocin‐producing LAB species and their potential applications in food products. Chapter 10 analyses in detail the complex interactions among starter and non‐starter strains. Chapter 11 reviews the physical‐chemical properties of milk cream products and technological processes involving milk fats and cream‐derived products. Chapter 12 analyses technological traits of lactic acid bacteria, their industrial relevance and new perspectives. Chapter 13 overviews LAB bacteriophages in dairy products, their problems and solutions. Chapter 14 details the application of LAB as a cell factory for delivering functional biomolecules in dairy products. Chapter 15 reviews the dairy technologies applied to yogurt production. Finally, Chapter 16 introduces properties of milk proteins, the differences in amino acids of protein variants, and the potential to originate bioactive peptides and the proteolysis by co‐fermenting LAB species, a process that may ensure the safety and healthiness of the fermented products, as assessed by EFSA authority. Last, the potential for milks of different origin to be administered to individuals suffering of milk allergies or intolerance is discussed.

Palmiro Poltronieri
Institute of Sciences of Foods Productions (CNR‐ISPA)

Acknowledgements

The contributions of all members of staff at Wiley–IFT who were involved with writing and reviewing the draft of this book are thankfully acknowledged. This book was made possible thanks to the support of colleagues and professors from Italy, Spain, Belgium, Greece, and Brazil. Among others, I would like to thank Dr. Bruno Battistotti, whose course in dairy technologies opened my mind and my working perspectives during my first years of research; Dr. Pier Sandro Cocconcelli, who introduced me to LAB molecular methods; Drs. Giuseppe Zacheo, Franco Dellaglio and Marco Gobbetti, for supervising microbial technologies and project proposals of my Institute; and Dr. Maria Morea for including me in her projects on “Microbiology for food quality and safety”. A special appreciation goes to the contributors of the book chapters and to AITeL, the Italian Association of Milk Technologists, providing the opportunity to meet and include some of the last‐minute contributors. Finally, I would like to thank the scientific community, the European Research Council (previously ESF), for the opportunity to work and collaborate with high‐level scientists in several international projects, such as Ferbev, Riboreg, TransBio, and COST 853 “Agricultural biomarkers for array technology”. This book was made possible thanks to the scientific vision of many other colleagues who, because of their schedule, could not be directly involved at this time, but whose work has enlightened the process of writing the chapters and the organization of the book.