商品簡介
For those in academia and industry involved in dairy research and processing as well as students in dairy science and technology, this volume offers up-to-date information on a wide range of topics. Sixteen contributions detail the microbiology of raw milk, cheese, yogurt cream, butter, ice cream, and other products; discuss dairy starter cultures, the genetics of lactic acid bacteria, and biopreservation by lactic acid bacteria; and address functional dairy ingredients, safety systems for dairy processing, and strategies for rapid detection of milk-borne pathogens, among other topics. Annotation c2014 Ringgold, Inc., Portland, OR (protoview.com)
