Dairy Microbiology
This section will focus on microorganisms associated with raw milk and dairy products – spoilage bacteria, pathogenic bacteria and also starter cultures associated with fermented dairy products.
License
Dairy Science and Technology eBook Copyright © by H. Douglas Goff; Arthur Hill; and Mary Ann Ferrer is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License, except where otherwise noted.