Fermented Milks

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy–related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large–scale dairy operations.
Fermented milks have provided the dairy industry worldwide with a popular and highly profitable range of products whose economic importance continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.
In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk–based fermented beverages and many other examples from around the globe, offering the reader:

A practically–oriented and user–friendly guide
Key commercially important information
Coverage of all the major stages of manufacture
Background to each product
Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

Spis treści:
Preface to Technical Series.
Preface.
Contributors.
Chapter 1.
Types of Fermented Milks.
.
Chapter 2.
Starter Cultures.
Chapter 3.
Manufacture of Yoghurt.
Chapter 4.
Properties of Yoghurt and their Appraisal.
Chapter 5.
Production of Drinking Products.
Chapter 6.
Production of Concentrated Products.
Chapter 7.
Nordic/Scandinavian Fermented Milk Products.
Chapter 8.
Production of Kefir, Koumiss and Other Related Products.
Chapter 9.
Miscellaneous Fermented Milk Products.
Chapter 10.
Mechanisation, Automation an d Future Developments.
Index

Nota biograficzna:
Adnan Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.

Okładka tylna:
The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy–related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large–scale dairy operations.
Fermented milks have provided the dairy industry worldwide with a popular and highly profitable range of products whose economic importance continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.
In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk–based fermented beverages and many other examples from around the globe, offering the reader:

A practically–oriented and user–friendly guide
Key commercially important information
Coverage of all the major stages of manufacture
Background to each product
Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.