Fermented Milks

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Fermented Milks

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
ISBN 13 : 140517238X
Total Pages : 280 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Fermented Milks by : Adnan Y. Tamime

Download or read book Fermented Milks written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks 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.

Manufacturing Yogurt and Fermented Milks

Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 0470276533
Total Pages : 376 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Manufacturing Yogurt and Fermented Milks by : Ramesh C. Chandan

Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.

Fermented Milk and Dairy Products

Author : Anil Kumar Puniya
Publisher : CRC Press
ISBN 13 : 1466578009
Total Pages : 744 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Fermented Milk and Dairy Products by : Anil Kumar Puniya

Download or read book Fermented Milk and Dairy Products written by Anil Kumar Puniya and published by CRC Press. This book was released on 2015-08-18 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th

Manufacturing Yogurt and Fermented Milks

Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 1118481321
Total Pages : 478 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis Manufacturing Yogurt and Fermented Milks by : Ramesh C. Chandan

Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2013-01-10 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles.

Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products

Download Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products PDF Online Free

Author : Joseph A. Kurmann
Publisher : Springer Science & Business Media
ISBN 13 : 9780442008697
Total Pages : 390 pages
Book Rating : 4.0/5 (86 download)

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Book Synopsis Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products by : Joseph A. Kurmann

Download or read book Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products written by Joseph A. Kurmann and published by Springer Science & Business Media. This book was released on 1992-10-31 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food scientists and dairy technologist, nutritionists, public health personnel, regulatory officials, educators, students and historians.

Microbiology and Biochemistry of Cheese and Fermented Milk

Author : B.A. Law
Publisher : Springer Science & Business Media
ISBN 13 : 1461311217
Total Pages : 381 pages
Book Rating : 4.4/5 (613 download)

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Book Synopsis Microbiology and Biochemistry of Cheese and Fermented Milk by : B.A. Law

Download or read book Microbiology and Biochemistry of Cheese and Fermented Milk written by B.A. Law and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.

Microbiology of Fermented Foods

Author : B.J. Wood
Publisher : Springer Science & Business Media
ISBN 13 : 1461303095
Total Pages : 889 pages
Book Rating : 4.4/5 (613 download)

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Book Synopsis Microbiology of Fermented Foods by : B.J. Wood

Download or read book Microbiology of Fermented Foods written by B.J. Wood and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 889 pages. Available in PDF, EPUB and Kindle. Book excerpt: When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

Applications of Biotechnology in Traditional Fermented Foods

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council

Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Fermented Milk Products

Author : R. Ahmed Abdelrahman
Publisher :
ISBN 13 : 9781616682996
Total Pages : 0 pages
Book Rating : 4.6/5 (829 download)

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Book Synopsis Fermented Milk Products by : R. Ahmed Abdelrahman

Download or read book Fermented Milk Products written by R. Ahmed Abdelrahman and published by . This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is an excellent food source for humans and bacteria alike. At room temperature, milk undergoes natural souring caused by lactic acid produced from fermentation of lactose by fermentative lactic acid bacteria. This accumulation of acid (H+ ions) decreases the pH of the milk and cause the casein to coagulate and curdle into curds and whey. Fermentation of milk dates back thousands of years to locations all over the world. This process was used as a means of preserving a highly perishable product and to produce new flavours for an old food staple. The microbes important for dairy product manufacturing can be divided into two groups, primary and secondary microflora. The various combinations of microflora determine what milk product you will end up with. This book reviews the process of milk fermentation which is done in order to preserve the product and create new flavours.

Fermented Milks

Author : Lore Alford Rogers
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Fermented Milks by : Lore Alford Rogers

Download or read book Fermented Milks written by Lore Alford Rogers and published by . This book was released on 1916 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cheese and Fermented Milk Foods: Procedures and analysis

Author : Frank Kosikowski
Publisher :
ISBN 13 : 9780965645621
Total Pages : 330 pages
Book Rating : 4.6/5 (456 download)

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Book Synopsis Cheese and Fermented Milk Foods: Procedures and analysis by : Frank Kosikowski

Download or read book Cheese and Fermented Milk Foods: Procedures and analysis written by Frank Kosikowski and published by . This book was released on 1997 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes information on Kefir or kephyr.

Fermented milks

Author : Marie Perrin- Boulvard
Publisher : John Libbey Eurotext
ISBN 13 : 9780861962174
Total Pages : 316 pages
Book Rating : 4.9/5 (621 download)

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Book Synopsis Fermented milks by : Marie Perrin- Boulvard

Download or read book Fermented milks written by Marie Perrin- Boulvard and published by John Libbey Eurotext. This book was released on 1989 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Color Guide To Cheese & Fermented Milks

Author : Richard Kenneth Robinson
Publisher : Springer
ISBN 13 :
Total Pages : 250 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Color Guide To Cheese & Fermented Milks by : Richard Kenneth Robinson

Download or read book Color Guide To Cheese & Fermented Milks written by Richard Kenneth Robinson and published by Springer. This book was released on 1995 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: September 1991Price: 85.00UK

Milk processing techniques - fermented milks

Author :
Publisher : ILRI (aka ILCA and ILRAD)
ISBN 13 : 9789290532958
Total Pages : 28 pages
Book Rating : 4.5/5 (329 download)

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Book Synopsis Milk processing techniques - fermented milks by :

Download or read book Milk processing techniques - fermented milks written by and published by ILRI (aka ILCA and ILRAD). This book was released on with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Processing

Author : Stephanie Clark
Publisher : John Wiley & Sons
ISBN 13 : 1118846281
Total Pages : 603 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Food Processing by : Stephanie Clark

Download or read book Food Processing written by Stephanie Clark and published by John Wiley & Sons. This book was released on 2014-04-03 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Fermented Milks

Author : Lore Alford Rogers
Publisher :
ISBN 13 :
Total Pages : 788 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Fermented Milks by : Lore Alford Rogers

Download or read book Fermented Milks written by Lore Alford Rogers and published by . This book was released on 1911 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Milk and Dairy Products in Human Nutrition

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1118534204
Total Pages : 1063 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Milk and Dairy Products in Human Nutrition by : Young W. Park

Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.