Titlebook: Microbiology and Biochemistry of Cheese and Fermented Milk; B. A. Law (Research Consultant) Book 1997Latest edition Chapman & Hall 1997 bi

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Proteolytic systems of dairy lactic acid bacteria,They are primarily responsible for the acidification of the milk, the key stage in the manufacture of such products, and are also considered to be directly involved in the formation of the characteristic flavour notes formed in cheeses during ripening. Many of the enzymes found within or secreted by

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Molecular genetics of dairy lactic acid bacteria, key industrial properties and to the development of sophisticated technology for genetic manipulation. It is relevant to dairy interests that the most advanced species in terms of genetic understanding and technical sophistication is ., although other dairy species have also advanced rapidly. An in

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V. M. E. Marshall,A. Y. Tamime of assisted reproduction, genetic enhancing and gender; bioethicists, sociologists, genetic counsellors, gynaecologists, legislators, and students of the relevant disciplines...978-94-007-2605-5978-90-481-2475-6Series ISSN 1567-8008 Series E-ISSN 2351-955X

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Microbiology and technology of fermented milks, Sumarians and Babylonians in Mesopotamia, the Pharoes in north-east Africa and the Indians in Asia) were well advanced in agricultural and husbandry methods, and in the production of fermented milks such as yoghurt.

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