Bibliography

1. M. Kroger, J. A. Kurmann, and J. L. Rasic, "Fermented Milks— Past, Present, and Future," Food Technol. 43, 92-99 (1989).

2. G. Campbell-Platt, Fermented Foods of the World, Butterworth, Kent, United Kingdom, 1987.

3. B. A. Law, Microbiology and Biochemistry of Cheese and Fermented Milk, Blackie Academic and Professional, London, United Kingdom, 1997.

4. E. Metchnikoff, The Prolongation of Life Optimistic Studies, G. P. Putnam's Sons, New York, 1908.

5. K. Kailasapathy and S. Rybka, "L. acidophilus and Bifidobacterium spp.—Their Therapeutic Potential and Survival in Yogurt," Aust. J. Dairy Tech. 52, 28-35 (1997).

John U. McGregor

Louisiana State University Agricultural Center Baton Rouge, Louisiana

CYCLOSPORA. See Foodborne diseases.

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