Microorganisms and their instability in milk and milk products
1978
McKay, Larry L.
The role of microorganisms in the production of fermented dairy products is related to the instability of certain metabolic functions vital to bringing about the desired alteration in milk. The reasons for the instability of certain properties necessary to produce the products and the question of whether plasmid DNA is responsible for the organism's ability to ferment lactose and produce the proteinase system are examined. Plasmids are simply defined as a tiny ring of DNA. Diagrams and charts are included.
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