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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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