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100   $a20050615d2006      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aManufacturing yogurt and fermented milks$b[electronic resource] /$feditor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui
205   $a1st ed.
210   $aAmes, Iowa $cBlackwell Pub.$d2006
215   $a1 online resource (376 p.)
300   $aDescription based upon print version of record.
311   $a0-8138-2304-8 
320   $aIncludes bibliographical references and index.
327   $aManufacturing Yogurt and Fermented Milks; Contents; Contributors; Preface; Part I Basic Background; 1. History and Consumption Trends; 2. Milk Composition, Physical and Processing Characteristics ?; 3. Regulatory Requirements for Milk Production,Transportation, and Processing; 4. Regulations for Product Standards and Labeling; 5. Basic Dairy Processing Principles; 6. Starter Cultures for Yogurt and Fermented Milks; 7. Laboratory Analysis of Fermented Milks; 8. Fermented Dairy Packaging Materials; Part II Manufacture of Yogurt; 9. Yogurt: Fruit Preparations and Flavoring Materials
327   $a10. Milk and Milk-Based Dairy Ingredients11. Ingredients for Yogurt Manufacture; 12. Principles of Yogurt Processing; 13. Manufacture of Various Types of Yogurt; 14. Plant Cleaning and Sanitizing; 15. Yogurt Plant: Quality Assurance; 16. Sensory Analysis of Yogurt; Part III Manufacture of Fermented Milks; 17. Cultured Buttermilk; 18. Cultured/Sour Cream; 19. Other Fermented and Culture-Containing Milks; Part IV Health Benefits; 20. Functional Foods and Disease Prevention; 21. Health Benefits of Yogurt and Fermented Milks; 22. Probiotics and Fermented Milks; Index
330   $aMelding 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
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   $a637.1476
701   $aChandan$b Ramesh C$0299566
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a996197334003316
996   $aManufacturing yogurt and fermented milks$92877320
997   $aUNISA