[Starter culture in dairy production]
1989
Krsev, Lj.
The book is divided into several chapters. The first chapter presents a classification of milk cultures. The second one deals with genetic engineering of bacteria used for producing fermented dairy products. The third one deals with taxonomy, metabolism and growth of the bacteria, milk beverages and cheese. The fourth chapter discusses milk cultures for producing fermented milk beverages, in addition to lactic acid bacteria and other microorganisms used in the production. Particular attention is given to carbohydrate and protein metabolism in lactic acid bacteria. This chapter also describes the properties of some famous cheese sorts. The fifth chapter describes the quality control of cultured milk.
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