Dairy Microbiology and Biochemistry: Recent Developments

1st Edition

Barbaros Ozer, Gülsün Akdemir-Evrendilek

CRC Press
Published July 9, 2014
Reference - 464 Pages - 6 Color & 28 B/W Illustrations
ISBN 9781482235029 - CAT# K23025

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This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non‐pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non‐thermal processing technologies on milk microorganisms and biochemical reactions in milk products.


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