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Hajm 497 sahifalar
Manufacturing Yogurt and Fermented Milks
3 196 635,37 soʻm
Kitob haqida
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 milksAll manufacturing processes are supported by sound scientific, technological, and engineering principles.
Janrlar va teglar
Izoh qoldiring
Kirish, kitobni baholash va sharh qoldirish
Kitob tavsifi
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.
Kitob «Manufacturing Yogurt and Fermented Milks» — veb-saytda onlayn o'qing. Fikr va sharhlar qoldiring, sevimlilarga ovoz bering.
Yosh cheklamasi:
0+Litresda chiqarilgan sana:
05 iyul 2018Hajm:
497 Sahifa ISBN:
9781118481332Umumiy o'lcham:
12 МБUmumiy sahifalar soni :
497Muharrir:
Matbaachilar:
Mualliflik huquqi egasi:
John Wiley & Sons Limited
