By Barbaros Ozer,Gülsün Akdemir-Evrendilek
This publication covers fresh advancements in kinds, classifications, and genetic features of indigenous milk microorganisms and dairy starter cultures. It additionally discusses biochemical reactions occurring in several dairy items and microorganisms fascinated with such reactions. The textual content presents techniques for speedy 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