02520nam 2200649 a 450 991082184360332120230803025118.01-118-48130-51-283-96062-11-118-48133-X(CKB)2670000000326898(EBL)1110555(OCoLC)824698834(SSID)ssj0000820070(PQKBManifestationID)11500491(PQKBTitleCode)TC0000820070(PQKBWorkID)10857518(PQKB)10870203(MiAaPQ)EBC1110555(Au-PeEL)EBL1110555(CaPaEBR)ebr10645215(CaONFJC)MIL427312(EXLCZ)99267000000032689820130124d2013 uy 0engur|n|---|||||txtccrManufacturing yogurt and fermented milks /edited by Ramesh C. Chandan, Arun Kilara2nd ed.Chichester Wiley-Blackwell20131 online resource (497 p.)Description based upon print version of record.1-119-96708-2 Includes bibliographical references and index.pt. I. Basic background -- pt. II. Manufacture of yogurt -- pt. III. Manufacture of fermented milks -- pt. IV. Health benefits. 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 consumptYogurtFermented milkDairy processingFood industry and tradeYogurt.Fermented milk.Dairy processing.Food industry and trade.637.146664.3Chandan Ramesh C299566Kilara Arun1601798MiAaPQMiAaPQMiAaPQBOOK9910821843603321Manufacturing yogurt and fermented milks3925557UNINA