Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the m

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasi

An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Mi

The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellen