Manufacturing yogurt and fermented milks / editor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui.

Includes bibliographical references and index.

1. History and consumption trends -- 2. Milk composition, physical and processing characteristics -- 3. Regulatory, requirements for milk production, transportation, and processing -- 4. Regulations for product standards and labeling -- 5. Basic diary processing principles -- 6. Starter cultures for yogurt and fermented milks -- 7. Laboratory analysis of fermented milks -- 8. Fermented dairy packaging materials -- 9. Yogurt : fruit preparations and flavoring materials -- 10. Milk and milk-based dairy ingredients -- 11. Ingredients for yogurt manufacture -- 12. Principles of yogurt processing -- 13. Manufacture of various types of yogurt -- 14. Plant cleaning and sanitizing -- 15. Yogurt plant : quality assurance -- 16. Sensory analysis of yogurt -- 17. Cultured buttermilk -- 18. Cultured/sour cream -- 19. Other fermented and culture-containing milks -- 20. Functional foods and disease prevention -- 21. Health benefits of yogurt and fermented milks -- 22. Probiotics and fermented milks.

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 write Manufacturing Yogurt and Fermented Milks. 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.

Machine converted from AACR2 source record.