Mar 12, 2025  
2019-2020 General Catalog 
    
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NDFS 6620 - Microbiology of Fermented Dairy Foods

1 credit

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


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