Özer, Barbaros H.Akdemir-Evrendilek, Gülsün2021-06-232021-06-23201497814822350439781482235029https://hdl.handle.net/20.500.12491/4763https://www.scopus.com/inward/record.uri?eid=2-s2.0-85054708342&partnerID=40&md5=0729f64291f87b862a563a716f10c2d2This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non-pathogenic organisms in milk and milk products and safety systems for dairy processing. It concludes with a discussion of the effects of non-thermal processing technologies on milk microorganisms and biochemical reactions in milk products.eninfo:eu-repo/semantics/closedAccessDairy MicrobiologyBiochemistryRecent DevelopmentsBook14582-s2.0-85054708342N/A