Apr 18, 2024  
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NDFS 6620 - Microbiology of Fermented Dairy Foods

3 credits

This course explores the microbiology and physiology of dairy starter and nonstarter bacteria. Particular emphasis is placed on important metabolic functions and biochemical pathways used by these microorganisms in food fermentations and their influence on product attributes.

This listing includes updates which are effective beginning Fall 2021.


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