Explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is aimed at academics, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products.
Explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dair...
