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.
Related Conference of Applied Dairy and Food Microbiology
Applied Dairy and Food Microbiology Conference Speakers
Recommended Sessions
- Advances in Microbiology, Infectious Diseases and Public Health
- Applied Dairy and Food Microbiology
- Brewing Microbiology
- Food Biotechnology
- Food Market and Business
- Food Microbiology
- Food Processing and Engineering
- Food Risk Assessment
- Food Safety & Quality
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