Abstract
Publisher Summary This chapter focuses on the purpose of familiarizing the applied microbiologists outside the dairy industry with some of the problems of the dairy microbiologist and of the attempts being made to solve these problems. A number of the food industries employ cultures of microorganisms in the manufacture of their products. Such cultures are used for the development of specific flavor compounds, or one or more fermentation products produced by a culture may be necessary in the manufacturing procedure. The dairy, bakery, meat, canning, and several other industries make use of specific microorganisms in the preparation of some of their food products. Of the industries mentioned, the dairy industry is undoubtedly the largest user of bacterial cultures. Each of the food industries that use bacterial cultures has certain problems that are peculiar to that industry.
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