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Flora Of Fermented Milk Drinks
Paperback
BiologyBotany & HorticultureGeneral World History
ISBN13: 9781279069332
Publisher: Nabu Press
Published: Mar 29 2012
Pages: 214
Weight: 0.67
Height: 0.45 Width: 6.14 Depth: 9.21
Language: English
Flora of Fermented Milk Drinks explores the diverse microbial communities found in various fermented milk beverages. Authored by Minnie Jenkins, this book delves into the complex ecosystems of bacteria, yeasts, and molds that contribute to the unique flavors and textures of these drinks.
Readers will discover detailed analyses of the specific microorganisms present in different types of fermented milk, such as kefir, yogurt, and koumiss. The book examines the roles of these microorganisms in the fermentation process, their impact on the nutritional content and health benefits of the drinks, and the methods used to identify and characterize them.
This comprehensive guide is an invaluable resource for food scientists, microbiologists, dairy professionals, and anyone interested in the science behind fermented milk products. Explore the hidden world of microbial life in your favorite beverages with Flora of Fermented Milk Drinks.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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