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REFERENCES
STARTER CULTURES AND FERMENTED MILK PRODUCTS
REFERENCES
Bagchi, D., Lau, F.C. and Ghosh, D.K. (2010). Biotechnology in Functional Foods and Nutraceuticals. CRC Press LLC, USA.
Cogan, T.M. and Accolas, J.P. (1995). Dairy Starter Cultures. VCH Publ., USA.
Farnworth, E.R. (2008). Handbook of Fermented Functional Foods. 2nd ed. CRC Press, USA.
Full, R. and Perdigon, G. (2000). Probiotics – 1, 2, 3. Kluwer Academic Publ., Dordrecht, Netherlands.
Hutkins, R.W. (2006). Microbiology and Technology of Fermented Foods. Blackwell Publ. Professional, Iowa, USA.
Kosikowski, F.V. and Mistry, V.V. (2001). Cheese and Fermented Milks. Kosikowaski and Sons, Westport, CT.
Law, B.A. (1997). Microbiology and Biochemistry of Cheese and Fermented Milks. 2nd ed. Blackie, New York.
Marth, E.M. and Steele, J.L. (1998). Applied Dairy Microbiology. Marcel Dekker, New York.
Prajapati, J.B. (1995). Fundamental Dairy Microbiology, Ekta Prakashan, Nadiad, India.
Robinson, R.K. (2002). Dairy Microbiology Handbook . John Wiley and Sons, Inc., New York.
Salminen, S. and Wright, A.V. (1998). Lactic Acid Bacteria. Marcel Dekker, New York.
Sandholm, T.M. and Saarela, M. (2003). Functional Dairy Products. Woodhead Publ. Ltd. and CRC Press LLC , USA.
Tamime, A.Y. and Robinson, R.K. (1999). Yoghurt Science and Technology, 2nd ed. Woodhead Publ. Ltd. and CRC Press LLC, USA.
Yadav, J.S., Grover, S. and Batish, V.K. (1993). A Comprehensive Dairy Microbiology. Metropolitan Publishers, New Delhi.