ISBN 9781119967088,Manufacturing Yogurt And Fermented Milks

Manufacturing Yogurt And Fermented Milks


Wiley Blackwell



Wiley Blackwell

Publication Year 2013

ISBN 9781119967088

ISBN-10 1119967082

Hard Back

Edition 2nd
Number of Pages 496 Pages
Language (English)
Melding the handson experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks, 2nd Edition . This oneofakind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: Basic backgroundHistory and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more Yogurt manufactureFruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis Manufacture of fermented milksProcedure, packaging and other details for more than ten different types of products Health benefitsFunctional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles.