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 ( Downloads) |
Book Synopsis Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk by : F. Lyndon Davies
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.