Login

Chandan, Ramesh C.

Manufacturing Yogurt and Fermented Milks

Chandan, Ramesh C. - Manufacturing Yogurt and Fermented Milks, ebook

199,90€

Ebook, ePUB with Adobe DRM
ISBN: 9781118481325
DRM Restrictions

Printing149 pages with an additional page accrued every 5 hours, capped at 149 pages
Copy to clipboard5 excerpts

Melding the hands-on 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 writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind 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 background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more

· Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis

· Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products

· Health benefits—Functional 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. 

Keywords: Dairy Food

Author(s)
 
Publisher
John Wiley and Sons, Inc.
Publication year
2013
Language
en
Edition
2
Page amount
496 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781118481325
Printed ISBN
9781119967088

Similar titles