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

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

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discuss

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, i

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the gl