Fermented Milks
Society of Dairy Technology Series
1. Auflage Juni 2006
288 Seiten, Hardcover
Wiley & Sons Ltd
Highly profitable and an important range of products within the
dairy industry worldwide, the economic importance of fermented
milks continues to grow. Technological developments have led to a
wider range of products and increased popularity with
consumers.
In the second book to feature in the SDT series Fermented Milks
reviews the properties and manufacturing methods associated with
products such as yoghurt, buttermilk, kefir, koumiss milk-based
fermented beverages and many other examples from around the globe,
offering the reader:
* * A practically-oriented and user-friendly guide
* Key commercially important information
* Coverage of all the major stages of manufacture
* Background to each product
Edited by Adnan Tamime, with contributions from international
authors and full of core commercially useful information for the
dairy industry, this book is an essential title for dairy
scientists, dairy technologists and nutritionists worldwide.
Preface.
Contributors.
Chapter 1.
Types of Fermented Milks.
.
Chapter 2.
Starter Cultures.
Chapter 3.
Manufacture of Yoghurt.
Chapter 4.
Properties of Yoghurt and their Appraisal.
Chapter 5.
Production of Drinking Products.
Chapter 6.
Production of Concentrated Products.
Chapter 7.
Nordic/Scandinavian Fermented Milk Products.
Chapter 8.
Production of Kefir, Koumiss and Other Related Products.
Chapter 9.
Miscellaneous Fermented Milk Products.
Chapter 10.
Mechanisation, Automation and Future Developments.
Index
Technical Series and one which will find favour with a wide range
of dairy scientists and technologists in industry, academia and
research establishments."
International Journal of Diary Technology, vol 60, No3, August
2007
