TY  - BOOK
AU  - Chandan,Ramesh C.
TI  - Manufacturing yogurt and fermented milks
SN  - 0813823048
AV  - SF275.Y6 M36 2006
U1  - 637.1476 22
PY  - 2006///
CY  - Ames, Iowa
PB  - Blackwell Pub
KW  - Dairy processing
KW  - Food industry and trade
KW  - Fermented milk
KW  - Yogurt
N1  - 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
N2  - 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
UR  - http://catdir.loc.gov/catdir/enhancements/fy0802/2005017248-b.html
ER  -