Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk
Author | : F. Lyndon Davies |
Publisher | : Elsevier Science & Technology |
Total Pages | : 280 |
Release | : 1984 |
ISBN-10 | : WISC:89011658663 |
ISBN-13 | : |
Rating | : 4/5 (63 Downloads) |
Download or read book Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk written by F. Lyndon Davies and published by Elsevier Science & Technology. This book was released on 1984 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk coagulation and the development of cheese texture; Taxonomy and identification of bacteria important in cheese and fermented dairy products; The physiology and growth of dairy lactic-acid bacteria; The genetics of dairy lactic-acid bacteria; Bacteriophages of dairy lactic-acid bacteria; Flavour development in fermented milks; Flavour development in cheeses; The accelerated ripening of cheese; Non-sensory methods for cheese flavour assessment.