Biotechnology of dairy lactic acid bacteria
Document Type
Contribution to Book
Journal/Book Title/Conference
Dairy science and technology, vol. 3: applications science, technology andengineering
Editor
Y. H. Hui
Publisher
Wiley
Publication Date
1992
First Page
77
Last Page
104
Abstract
Written by renowned dairy experts with diversified backgrounds and exper this extremely useful three-volume set offers a thorough account of the and technology of processing dairy products. Volume I presents basic information on new research data and advances in mportant properties and applications of milk and dairy ingredients. Volume II discusses procedures and new advances in the manufacture technology for yogurt, ice cream, cheese, and dry and concentrated dairy products, as well as the microbiology and associated health hazards for dairy products. Volume III offers a unique exploration of five topics not commonly found in professional reference books for dairy manufacture, including quality assurance, biotechnology, and computer applications. Volumes I and III also include thorough appendices of dairy industry companies with contact data and specify the products and services they provide.
Recommended Citation
Broadbent, J. R., and J. K. Kondo. 1992. Biotechnology of dairy lactic acid bacteria, pp. 77-104. In Y. H. Hui (ed.), Dairy science and technology, vol. 3: applications science, technology and engineering. VCH Publishers Inc., New York, NY.
