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Description of the industrial use of lactococci and other lactic acid bacteria, their bacteriophages, natural and 'added' antimicrobial systems in milk, and cheese technology. Includes downloads, forum,and links to other sites.
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Dairy Science and Food Technology. Starters, Probiotics, Cheese and Antimicrobial Systems |
| Description: |
The utilisation of lactococci and other LAB, their bacteriophages, natural and 'added' antimicrobial systems in milk, quality and yield of cheese, modelling in food technology, modified atmosphere packaging |
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Yield
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Science
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Technology
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Health
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Michael
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Modelling
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Protein
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Retention
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Agents
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From
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Acid
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Optimisation
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Bacteria
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Antibiotics
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Dairy
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Casein
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Privacy
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Examples
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Cheese
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Lactose
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Phage
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Lactococci
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Lactococcal
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Lactococcus
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Streptococcus
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Lactis
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Probiotics
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Listeria
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Monocytogenes
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Probiotic
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Prebiotic
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Prebiotics
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Lacic
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Cremoris
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Slyke
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Lactoperoxidase
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Bifidobacteria
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Enumeration
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Mullan
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Cheddar
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Gassy
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'gassy
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Cheese'
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Casual
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Citrate
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Lactate
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Urea
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Worked
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