Scientific Advances in Dairy Microbiology

Description

Dairy products have been an important part of the human diet for most societies since the Neolithic period. Despite adherence to traditional products such as traditional cheese varieties, which are considered highly prestigious, being important, innovations in dairy products continue. Dairy science is among the oldest fields of food science and technology. Dairy science has continuously evolved since then, and in recent years, scientific advances and production have increased dramatically, mainly as state-of-the-art molecular methods become increasingly available. The application of novel processing technologies requires a deeper knowledge of the structure and functionality of milk proteins, allowing for the development of novel products with improved functional and healthy properties. This book “Scientific Advances in Dairy Microbiology” is highly relevant for other researchers and academia as it provides cutting edge knowledge on the topics reviewed in a summarized and understandable manner.