Fermented Milk Products
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Encyclopedia Of Fermented Fresh Milk Products An International Inventory Of Fermented Milk Cream Buttermilk Whey And Related Products
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Author : Joseph A. Kurmann
language : en
Publisher: Springer Science & Business Media
Release Date : 1992-10-31
Encyclopedia Of Fermented Fresh Milk Products An International Inventory Of Fermented Milk Cream Buttermilk Whey And Related Products written by Joseph A. Kurmann and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-10-31 with Technology & Engineering categories.
This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food scientists and dairy technologist, nutritionists, public health personnel, regulatory officials, educators, students and historians.
Fermented Milk Products
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Author : R. Ahmed Abdelrahman
language : en
Publisher:
Release Date : 2010
Fermented Milk Products written by R. Ahmed Abdelrahman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Dairy products categories.
Milk is an excellent food source for humans and bacteria alike. At room temperature, milk undergoes natural souring caused by lactic acid produced from fermentation of lactose by fermentative lactic acid bacteria. This accumulation of acid (H+ ions) decreases the pH of the milk and cause the casein to coagulate and curdle into curds and whey. Fermentation of milk dates back thousands of years to locations all over the world. This process was used as a means of preserving a highly perishable product and to produce new flavours for an old food staple. The microbes important for dairy product manufacturing can be divided into two groups, primary and secondary microflora. The various combinations of microflora determine what milk product you will end up with. This book reviews the process of milk fermentation which is done in order to preserve the product and create new flavours.
Fermented Milks
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Fermented Milks written by Adnan Y. Tamime and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
Fermented Milk And Dairy Products
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Author : Anil Kumar Puniya
language : en
Publisher: CRC Press
Release Date : 2015-08-18
Fermented Milk And Dairy Products written by Anil Kumar Puniya and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-18 with Technology & Engineering categories.
Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th
Fermented Milks
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Author : Lore Alford Rogers
language : en
Publisher:
Release Date : 1911
Fermented Milks written by Lore Alford Rogers and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1911 with categories.
Microbiology And Biochemistry Of Cheese And Fermented Milk
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Author : B.A. Law
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Microbiology And Biochemistry Of Cheese And Fermented Milk written by B.A. Law and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Fermented Milk
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Author : International Dairy Federation
language : en
Publisher:
Release Date : 2003
Fermented Milk written by International Dairy Federation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cultured milk categories.
Probiotic Dairy Products
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2018-02-05
Probiotic Dairy Products written by Adnan Y. Tamime and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-05 with Technology & Engineering categories.
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
Manufacturing Yogurt And Fermented Milks
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Author : Ramesh C. Chandan
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Manufacturing Yogurt And Fermented Milks written by Ramesh C. Chandan and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
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. 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 flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Manufacturing Yogurt And Fermented Milks
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Author : Ramesh C. Chandan
language : en
Publisher: John Wiley & Sons
Release Date : 2013-01-10
Manufacturing Yogurt And Fermented Milks written by Ramesh C. Chandan and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-10 with Technology & Engineering categories.
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 consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles.