LEADER 02546nam 2200649 a 450 001 9910141498303321 005 20230803025118.0 010 $a1-118-48130-5 010 $a1-283-96062-1 010 $a1-118-48133-X 035 $a(CKB)2670000000326898 035 $a(EBL)1110555 035 $a(OCoLC)824698834 035 $a(SSID)ssj0000820070 035 $a(PQKBManifestationID)11500491 035 $a(PQKBTitleCode)TC0000820070 035 $a(PQKBWorkID)10857518 035 $a(PQKB)10870203 035 $a(MiAaPQ)EBC1110555 035 $a(Au-PeEL)EBL1110555 035 $a(CaPaEBR)ebr10645215 035 $a(CaONFJC)MIL427312 035 $a(EXLCZ)992670000000326898 100 $a20130124d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aManufacturing yogurt and fermented milks$b[electronic resource] /$fedited by Ramesh C. Chandan, Arun Kilara 205 $a2nd ed. 210 $aChichester $cWiley-Blackwell$d2013 215 $a1 online resource (497 p.) 300 $aDescription based upon print version of record. 311 $a1-119-96708-2 320 $aIncludes bibliographical references and index. 327 $apt. I. Basic background -- pt. II. Manufacture of yogurt -- pt. III. Manufacture of fermented milks -- pt. IV. Health benefits. 330 $a 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 606 $aYogurt 606 $aFermented milk 606 $aDairy processing 606 $aFood industry and trade 615 0$aYogurt. 615 0$aFermented milk. 615 0$aDairy processing. 615 0$aFood industry and trade. 676 $a637.146 676 $a664.3 701 $aChandan$b Ramesh C$0299566 701 $aKilara$b Arun$0854347 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141498303321 996 $aManufacturing yogurt and fermented milks$92054210 997 $aUNINA