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Author: Wayne Johnston
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Unit 2a. Milk Structure and Composition
Unit 2c. Physical Properties of Milk
Unit 5.a. Cheese Safety
Unit 5b. Cleaning and Sanitation
Unit 1a. Overview of Dairy Microbiology and Fermentations; The basics
Unit 2a. General functions, characteristics and classification of LAB (starter) cultures​
Unit 3a. Non-Starter Lactic Acid Bacteria
Unit 3b. Secondary Cultures in Cheese making
Unit 5a. Lactic Cultures in Yogurt and Kefir
Milk Protein Phenotypes
Glossary
CMC1 - Introduction to Cheesemaking Copyright © by Wayne Johnston. All Rights Reserved.
