The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundam

Lactic acid bacteria are industrially important because they are used as starter cultures in food production, they produce antimicrobial compounds and they are

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

The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series compri