Dairy Starter Cultures

This is the only book available that provides an integrated picture of what starter cultures are and what they do. It gives an up-to-date discussion of the characteristics, metabolism, production, and role of starter cultures in the manufacture of fermented dairy products. It further integrates recent developments in starter culture genetics into different aspects of culture metabolism, to give a comprehensive treatment of the subject. The contributors of the book are internationally recognized experts in dairy microbiology.

T. M. Cogan and J.-P. Accolas are the authors of Dairy Starter Cultures, published by Wiley.

History of Cultures.

Starter Genetics.

Metabolism.

Types of Culture.

Bacteriophage.

Other Inhibitors of Growth.

Commercial Production of Cultures.

Roles of Cultures in Ripening Cheese.

Special Additional Cultures.

Future Prospects of Culture Improvement.

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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Dairy Starter Cultures

Summary

Author Biography

Table of Contents

Supplemental Materials