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About the Book
The handbook provides a repository of over 3200 multi-choice questions on a wide range of topics relevant to Dairy and Food Microbiology. It provides comprehensive and highly valuable information and MCQs on all important microbiological aspects of dairy and food products, covering both the fundamental and applied aspects. The questions specifically focus on the importance and application of microbial science to dairy products, including cream, condensed and dried milks, lactic starters, fermented milks & cheese besides probiotics and prebiotics. In a very logical and integrated manner, the authors have dealt with the questions on various aspects of food spoilage, food fermentation, food preservation and food safety.
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