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Manufacturing yogurt and fermented milks / edited by Ramesh C. Chandan, Arun Kilara.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Yogurt.
- Fermented milk.
- Dairy processing.
- Food industry and trade.
- Physical Description:
- 1 online resource (497 p.)
- Edition:
- 2nd ed.
- Place of Publication:
- Chichester : Wiley-Blackwell, 2013.
- Language Note:
- English
- Summary:
- 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 writeManufacturing Yogurt and Fermented Milks, 2nd Edition. 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. Information is conveniently grouped under four categories: · Basic background-History and consumpt
- Contents:
- pt. I. Basic background
- pt. II. Manufacture of yogurt
- pt. III. Manufacture of fermented milks
- pt. IV. Health benefits.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 1-118-48130-5
- 1-283-96062-1
- 1-118-48133-X
- OCLC:
- 824698834
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