Applied Dairy and Food Microbiology

Dairy microbiology study is large and diverse. The bacteria which are present in dairy products may cause disease or spoilage. Some bacterial culture is specifically added to milk for the process of fermentation to produce products like yogurt, cheese, and other related products. Health hazards from milk-borne pathogens are usually associated with the consumption of raw milk or products made from raw milk such as fresh cheeses.

 

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