This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discuss

The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellen

Milk coagulation and the development of cheese texture; Taxonomy and identification of bacteria important in cheese and fermented dairy products; The physiology

Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes