By Barbaros Ozer,Gülsün Akdemir-Evrendilek
This booklet covers contemporary advancements in varieties, classifications, and genetic features of indigenous milk microorganisms and dairy starter cultures. It additionally discusses biochemical reactions occurring in numerous dairy items and microorganisms enthusiastic about such reactions. The textual content presents recommendations for quick detection of pathogenic and non‐pathogenic organisms in milk and milk items and security structures for dairy processing. It concludes with a dialogue of the consequences of non‐thermal processing applied sciences on milk microorganisms and biochemical reactions in milk items.
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Dairy Microbiology and Biochemistry: Recent Developments by Barbaros Ozer,Gülsün Akdemir-Evrendilek