Microbiology and Biochemistry of Cheese and Fermented Milk

  • B. A. Law

Table of contents

  1. Front Matter
    Pages i-xviii
  2. P. F. Fox, P. L. H. McSweeney
    Pages 1-49
  3. A. Y. Tamime, V. M. E. Marshall
    Pages 57-152
  4. V. M. E. Marshall, A. Y. Tamime
    Pages 153-192
  5. J.-C. Gripon
    Pages 193-206
  6. Y. Ardö
    Pages 207-218
  7. J. Bakker
    Pages 341-362
  8. Back Matter
    Pages 363-365

About this book

Introduction

The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre­ competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.

Keywords

biochemistry biotechnology chemistry microbiology processing

Editors and affiliations

  • B. A. Law
    • 1
  1. 1.Reading LaboratoryInstitute of Food ResearchBurghfield Common, Reading, BerkshireUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4613-1121-8
  • Copyright Information Springer-Verlag US 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4612-8427-7
  • Online ISBN 978-1-4613-1121-8
  • About this book