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Material Detail

Dairy Science and Food Technology

Dairy Science and Food Technology

This site contains information on the industrial utilisation of lactococci and other lactic acid bacteria, their bacteriophages (phages), natural and ’added’ antimicrobial systems in milk, and factors influencing the quality and yield of cheese. There are also sections on probiotics, bioactive peptides,ice cream, modeling in food technology, and modified atmosphere packaging and labeling. Some general health information including reference to allergy and food intolerance, related mainly to dairy products, is also presented. This material may be of interest to dairy science/ food technology undergraduates and postgraduates, and others interested in dairy science and technology
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More about this material

Material Type:
Reference Material
Date Added to MERLOT:
May 30, 2007
Date Modified in MERLOT:
May 18, 2018
Author:
 
Submitter:
Michael Mullan
Primary Audience:
High School, College General Ed, College Lower Division, College Upper Division, Graduate School, Professional
Technical Format:
Other
Mobile Compatibility:
Not specified at this time
Language:
English
Cost Involved:
No
Source Code Available:
No
Accessibility Information Available:
No
Creative Commons:
No

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