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This edition brings together information on a wide range of fermented dairy products. It takes particular account of the influence that modern biotechnical sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized by the adoption of molecular biology techniques. This is a book for dairy scientists and technologists, both industrial and academic, particularly food chemists, dairy microbiologists and biotechnologists. It should also be a useful reference source for those in product development, processing and marketing, as well as regulatory officials in dairy companies and government laboratories.
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