{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":2,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":35,"n_cols":5,"rows_kept":35,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[2,4,2,5],[3,2,3,3],[4,2,4,3],[5,2,5,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[9,2,9,3],[10,2,10,3],[13,2,13,3],[13,4,13,5],[14,2,14,3],[14,4,14,5],[15,2,15,3],[16,2,16,3],[20,2,20,3],[21,2,21,3],[22,2,22,3],[23,2,23,3],[27,2,27,3],[28,2,28,3],[32,2,32,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNISALENTO991001782599707536"]
[null,null,"Autore",null,"Polese Remaggi, Luca"]
[null,null,"Titolo",null,"Il ponte di Calamandrei, 1945-1956 / Luca Polese Remaggi"]
[null,null,"Pubbl/distr/stampa",null,"Firenze : L. S. Olschki, 2001"]
[null,null,"ISBN",null,"8822250400"]
[null,null,"Descrizione fisica",null,"444 p. ; 21 cm"]
[null,null,"Collana",null,"Biblioteca di storia toscana moderna e contemporanea. Studi e documenti ; 49"]
[null,null,"Disciplina",null,"320.05"]
[null,null,"Soggetti",null,"Il ponte, <periodico ; 1945- >"]
[null,null,"Lingua di pubblicazione",null,"Italiano"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Include indici"]
[null,"2.","Record Nr.",null,"UNISA996197334003316"]
[null,null,"Titolo",null,"Manufacturing yogurt and fermented milks [[electronic resource] /] / editor, Ramesh C. Chandan ; associate editors, Charles H. White, Arun Kilara, Y.H. Hui"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Blackwell Pub., 2006"]
[null,null,"ISBN",null,"1-282-13679-8"]
[{"$nulls":4},"9786612136795"]
[{"$nulls":4},"0-470-27781-5"]
[{"$nulls":4},"0-470-27653-3"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (376 p.)"]
[null,null,"Disciplina",null,"637.1476"]
[null,null,"Soggetti",null,"Yogurt"]
[{"$nulls":4},"Fermented milk"]
[{"$nulls":4},"Dairy processing"]
[{"$nulls":4},"Food industry and trade"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Manufacturing 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"]
[{"$nulls":4},"10. 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"]
[null,null,null,"Sommario/riassunto","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"]