Melding the hands-on experience of producing yogurt andfermented milks over four decades with the latest in scientificresearch in the dairy industry, editor Chandan and his associateeditors have assembled experts worldwide to writeManufacturingYogurt and Fermented Milks, 2nd Edition. This one-of-a-kindresource gives a complete description of the manufacturing stagesof yogurt and fermented milks from the receipt of raw materials tothe packaging of the products.
Information is conveniently grouped under four categories:
· Basic background--History and consumption trends,milk composition characteristics, dairy processing principles,regulatory requirements, laboratory analysis, starter cultures,packaging, and more
· Yogurt manufacture--Fruit preparations and flavoringmaterials, ingredients, processing principles, manufacture ofvarious yogurt types, plant cleaning and sanitizing, qualityassurance, and sensory analysis
· Manufacture of fermented milks--Procedure, packagingand other details for more than ten different types of products
· Health benefits--Functional foods, probiotics,disease prevention, and the health attributes of yogurt andfermented milks
All manufacturing processes are supported by sound scientific,technological, and engineering principles.