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By N. M. Beskin

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Reprinted from Modern Dairy Technology, Vol. , editor, Copyright 1986, with permission from Elsevier. Scott, R. , Cheese Making Practice, Chapman & Hall, New York, 1998. With permission. Spreer, E. (A. , New York, 1998. With permission. Walstra, P. , New York, 1999. With permission. K. ), New York, 1991. With permission. C. , in Dairy Science and Technology Handbook, Vol. H. , New York, pp. 1–56, 1993. With permission. Y. , Yogurt: Science and Technology, CRC Press, Boca Raton, FL, 1999. With permission.

1990. Lactic acid bacteria in meat fermentation. FEMS Microbiol. Lett. 87(1/2):165–174. C. K. 2001. Intermediate-moisture meat and dehydrated meat. H. K. W. A. Young, pp. 403–442. New York: Marcel Dekker, Inc. W. 2006. Microbiology and Technology of Fermented Foods. Hoboken, NJ: Wiley. Incze, K. 1998. Dry fermented sausages. Meat Sci. 49(Supplement):S169–S177. M. 1996. Modern Food Microbiology. New York: Chapman & Hall. Jenness, R. 1988. Composition of milk. P. Wang, R. M. H. Marth, pp. 1–38. New York: Kluwer Academic Publishers.

1 Phage-Resistant Cultures.................................................................................................... 2 Bacteriocin-Producing Cultures......................................................................................... 6 Trends in Starter Culture Research: Advent of “Omics”................................................................ 7 Concluding Remarks.......................................................................................................................

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