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005 | 20221101184904.0 | ||
008 | 060405s2006 iauab b 001 0 eng d | ||
010 | _a 2005017248 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0813823048 _qalk. paper |
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020 |
_a9780813823041 _qalk. paper |
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035 | _a(ATU)b11088369 | ||
035 | _a(OCoLC)60671796 | ||
040 |
_aDLC _beng _erda _cDLC _dYDXCP _dBAKER _dUKM _dCOO _dIG# _dBTCTA _dLVB _dAGL _dDEBBG _dOCLCQ _dOCL _dAU@ _dATU |
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042 | _apcc | ||
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_aSF275.Y6 _bM36 2006 |
082 | 0 | 0 |
_a637.1476 _222 |
245 | 0 | 0 |
_aManufacturing yogurt and fermented milks / _ceditor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui. |
250 | _aFirst edition. | ||
264 | 1 |
_aAmes, Iowa : _bBlackwell Pub, _c2006. |
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300 |
_ax, 364 pages : _billustrations, map ; _c26 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_g1. _tHistory and consumption trends -- _g2. _tMilk composition, physical and processing characteristics -- _g3. _tRegulatory, requirements for milk production, transportation, and processing -- _g4. _tRegulations for product standards and labeling -- _g5. _tBasic diary processing principles -- _g6. _tStarter cultures for yogurt and fermented milks -- _g7. _tLaboratory analysis of fermented milks -- _g8. _tFermented dairy packaging materials -- _g9. _tYogurt : fruit preparations and flavoring materials -- _g10. _tMilk and milk-based dairy ingredients -- _g11. _tIngredients for yogurt manufacture -- _g12. _tPrinciples of yogurt processing -- _g13. _tManufacture of various types of yogurt -- _g14. _tPlant cleaning and sanitizing -- _g15. _tYogurt plant : quality assurance -- _g16. _tSensory analysis of yogurt -- _g17. _tCultured buttermilk -- _g18. _tCultured/sour cream -- _g19. _tOther fermented and culture-containing milks -- _g20. _tFunctional foods and disease prevention -- _g21. _tHealth benefits of yogurt and fermented milks -- _g22. _tProbiotics and fermented milks. |
520 | _aMelding 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. | ||
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aDairy processing _9316434 |
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650 | 0 |
_aFood industry and trade _9318035 |
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650 | 0 |
_aFermented milk _9337813 |
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650 | 0 |
_aYogurt _9326137 |
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700 | 1 |
_aChandan, Ramesh C., _eeditor. _91074811 |
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856 | 4 | 2 |
_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/enhancements/fy0802/2005017248-b.html |
907 |
_a.b11088369 _b27-07-21 _c27-10-15 |
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942 | _cB | ||
945 |
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