1st Edition
Dairy Microbiology and Biochemistry Recent Developments
Microbiology of Raw Milk, Golfo Moatsou and Ekaterini Moschopoulou
Dairy Starter Cultures, Zeynep Ustunol
Recent Advances in Genetics of Lactic Acid Bacteria, Nefise Akçelik, Ömer Şimşek, and Mustafa Akçelik
Biopreservation by Lactic Acid Bacteria, Per E. J. Saris
Microbiology of Processed Liquid Milk, Ebru Şenel and Ayşe Gürsoy
Cheese Microbiology, Manuela Pintado, Adriano Gomes da Cruz and Patricia B. Zacarchenco Rodrigues de Sá
Primary Biochemical Events During Cheese Ripening, A. A. Hayaloglu and P. L. H. McSweeney
Microbiology and Biochemistry of Yogurt and Other Fermented Milk Products, Barbaros Özer
Development of Fermented Milk Products Containing Probiotics, Claude P. Champagne
Microbiology of Cream, Butter, Ice Cream and Related Products, Hamid Ghoddusi and Barbaros Özer
Microbiology of Evaporated, Condensed and Powdered Milk, Ayse Demet Karaman and Valente B. Alvarez
Functional Dairy Ingredients, Ana Raquel Madureira, Ana Gomes and Manuela Pintado
Non‐Thermal Processing of Milk and Milk Products for Microbial Safety, Gulsun Akdemir Evrendilek
Microbiological Safety Systems for Dairy Processing, Theo Varzakas
Strategies for Rapid Detection of Milk‐borne Pathogens, Keith A. Lampel
Current Regulations in Microbiological Control of Milk and Dairy Products, Theo Varzakas, Ilya Vladimirovich Nikolaev and Olga Vladimirovna Koroleva
Biography
Barbaros Ozer, Gulsun Akdemir-Evrendilek
