รายละเอียดเอกสาร

Microorganisms are important in dairy products. The proper selection and balance of starter cultures is critical for the manufacture of fermented products of desirable rheological, texture, and flavor characteristics. Undesirable microorganisms are responsible for the spoilage of dairy products, and pathogens introduced into milk and milk products by unsatisfactory milk production practices, failures in processing systems, or unsanitary practices are of primary concern...