Dairy Microbiology

Author: Guo Benheng
Publisher:
Publish Date: 2001-07-01
Features: Dairy products are the most nutritionally balanced complete foods after breast milk, containing all the essential nutrients required by the human body. They hold an irreplaceable position and role in people's dietary structure. This book references a large number of foreign works and literature, mentioning and introducing the forefront fields and latest research achievements in international dairy research. It can provide references and assistance for scientific research, teaching, and professionals in the dairy industry. The book includes the following content: Fundamentals of Dairy Microbiology, Microbiology of Fresh Milk, Microbiology of Liquid Dairy Products, Microbiology of Fermenting Agents, Microbiology of Yogurt and Cheese, Microbiology of Milk Powder, Microbiology of Other Dairy Products, and Hygienic Quality Control in Dairy Factories.