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Fermentation and Fermented Dairy Products

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Modern Food Microbiology

Part of the book series: Food Science Texts Series ((FSTS))

Abstract

Although this chapter is devoted to milk and other dairy products, it begins with a discussion of fermentation because of the importance of this process to dairy products.

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Authors and Affiliations

  1. Wayne State University, USA

    James M. Jay (Professor Emeritus, Adjunct Professor)

  2. University of Nevada Las Vegas, USA

    James M. Jay (Professor Emeritus, Adjunct Professor)

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  1. James M. Jay
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© 1998 Aspen Publishers, Inc.

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Jay, J.M. (1998). Fermentation and Fermented Dairy Products. In: Modern Food Microbiology. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7476-7_7

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  • DOI: https://doi.org/10.1007/978-1-4615-7476-7_7

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-7478-1

  • Online ISBN: 978-1-4615-7476-7

  • eBook Packages: Springer Book Archive

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