Manufacturing yogurt and fermented milks [[electronic resource] /] / edited by Ramesh C. Chandan, Arun Kilara

• Pubblicazione: Chichester, : Wiley-Blackwell, 2013
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (497 p.)
• Disciplina: 637.146; 664.3
• Soggetto topico: Yogurt; Fermented milk; Dairy processing; Food industry and trade
• Altri autori: ChandanRamesh C KilaraArun
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: pt. I. Basic background -- pt. II. Manufacture of yogurt -- pt. III. Manufacture of fermented milks -- pt. IV. Health benefits.
• 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 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
• Titolo autorizzato: Manufacturing yogurt and fermented milks
• ISBN: 1-118-48130-5; 1-283-96062-1; 1-118-48133-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910141498303321
• Lo trovi qui: Univ. Federico II