Chandan / Kilara Manufacturing Yogurt and Fermented Milks

2. Auflage 2013
ISBN: 978-1-118-48132-5
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 496 Seiten, E-Book

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.

Autoren/Hrsg.

Chandan, Ramesh C.

Kilara, Arun

Über Autor(innen)

Dr Ramesh C. Chandan, President, Global Technologies Inc,Coon Rapids, Minnesota. Dr Chandan is a consultant in dairy scienceand technology and has worked for more than 40 years in variousfood companies including Unilever, Land O'Lakes and General Mills,with special expertise in the manufacture of dairy products. He hasserved on the faculty of Michigan State University and has taughtdairy technology courses for seven years. He has authored/editedsix books on the subject of dairy food science.
Dr Arun Kilara, Nutri+Food Business Consulting, ChapelHill, North Carolina. Dr Kilara has long established expertise inteaching and research in dairy food science at Penn StateUniversity and is very well known for his contribution in the areaof dairy ingredients. He has edited two books on dairy foodscience.