Chapter
Chapter 2: Research Tools and Methods for the Analysis of Microbiota in Dairy Products
Chapter 3: Functional Starter Cultures for Fermented Dairy Products
Chapter 4: Biopreservatives for Improved Shelf-Life and Safety of Dairy Products
Chapter 5: Aerobic Respiration in Lactic Acid Bacteria
Chapter 6: The Effects of Probiotic Cultures in Functional Foods
Chapter 7: Genomics Technologies for Enhanced Understanding of Robustness of LAB Starter Cultures
Chapter 8: Probiotic Microorganisms and Encapsulation Method Approaches
Chapter 9: Transglutaminase Applications in Dairy Technology
Chapter 10: Role of Microbial Cultures and Enzymes During Cheese Production and Ripening
Chapter 11: Microbial Non-Coagulant Enzymes Used in Cheese Making
Chapter 12: Microbial Production of Recombinant Rennet
Chapter 13: Adjunct Cultures in Cheese Technology
Chapter 14: Filamentous Fungi in Cheese Production
Chapter 15: Potential Probiotic Microorganisms in Kefir
Chapter 16: The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream
Compilation of References