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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