Manufacturing yogurt and fermented milks
Published by Blackwell Publishing (2006)
Combining the hands-on experience of its authors in producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, Manufacturing Yogurt and Fermented Milks 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 flavouring 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. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book's contemporary information and experience-based applications invaluable.
Contents
- Introduction and overview
- Basic processing procedures
- Ingredients
- Packaging
- Yogurt
- Cultured buttermilk
- Cultured/Sour cream
- Dahi, Kefir, Koumiss, Acidophilus milk, etc.
- Quality control procedures
- Health attributes and functional food value
- References/bibliography
Hardback book - 376 pages, 230 illustrations
ISBN: 9780813823041