Dairy Microbiology Handbook

The Microbiology of Milk and Milk Products
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 cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing.
- zweibändiges Werk zur Qualitätssicherung bei der Herstellung von Milchprodukten
- 3. Auflage
- behandelt werden Gesundheitsrisiken, pathogene Keime, das Verderben von Produkten sowie Faktoren, die das Wachstum der unerwünschten Mikroorganismen beeinflussen
- neueste Entwicklungen auf den Gebieten der Starterkulturen und der genetisch modifizierten Organismen werden berücksichtigt

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