Books  Sustainable Development  Agriculture & Food 

Microbiology and Biochemistry of Cheese and Fermented Milk

Edited By: BA Law

365 pages, Illus, figs, tabs

Aspen Publishers

Hardback | Dec 1997 | Edition: 2 | #124496 | ISBN: 0751403466
Availability: Usually dispatched within 1-2 weeks Details
NHBS Price: £138.50 $169/€156 approx

About this book

This edition brings together information on a wide range of fermented dairy products. It takes particular account of the influence that modern biotechnical sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized by the adoption of molecular biology techniques. This is a book for dairy scientists and technologists, both industrial and academic, particularly food chemists, dairy microbiologists and biotechnologists. It should also be a useful reference source for those in product development, processing and marketing, as well as regulatory officials in dairy companies and government laboratories.


Milk coagulation and coagulants. Taxonomy of dairy lactic acid bacteria. Microbiological safety and spoilage of cheese and fermented milks. Flavour and texture in fermented milks. Flavour and texture in cheeses. Control and enhancement of flavour in cheese. Cheese and milk flavour chemistry. Enzymology of dairy lactic acid bacteria. Molecular genetics of dairy lactic acid bacteria. Sensory and non-sensory evaluation of dairy flavours.

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