title: The impact of biotechnology on the dairy industry.
abstract: The review focusses on the use of genetic techniques to manipulate bacteria that are important to the dairy industry. Both classical and molecular approaches have been used to improve strains involved in yoghurt and cheese production. Examples are provided of methods for; increasing efficiency of substrate conversion, regulating the production of flavour enhancing metabolites, and developing starter cultures resistant to bacteriophage and bacteriocin attack. The possible applications of these systems are discussed.
authors.affiliation: National Food Biotechnology Centre, University College, Cork, Republic of Ireland.
authors.forename: A G
authors.initials: AG
authors.lastname: Coffey
authors.forename: C
authors.initials: C
authors.lastname: Daly
authors.forename: G
authors.initials: G
authors.lastname: Fitzgerald