Development and Manufacture of Yogurt and Other Functional Dairy Products - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Development and Manufacture of Yogurt and Other Functional Dairy Products write by Fatih Yildiz. This book was released on 2016-04-19. Development and Manufacture of Yogurt and Other Functional Dairy Products available in PDF, EPUB and Kindle. While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Manufacturing Yogurt and Fermented Milks
Manufacturing Yogurt and Fermented Milks - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Manufacturing Yogurt and Fermented Milks write by Ramesh C. Chandan. This book was released on 2008-02-28. Manufacturing Yogurt and Fermented Milks available in PDF, EPUB and Kindle. 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.
Yogurt in Health and Disease Prevention
Yogurt in Health and Disease Prevention - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Yogurt in Health and Disease Prevention write by Nagendra P. Shah. This book was released on 2017-05-26. Yogurt in Health and Disease Prevention available in PDF, EPUB and Kindle. Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Manufacturing Yogurt and Fermented Milks
Manufacturing Yogurt and Fermented Milks - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Manufacturing Yogurt and Fermented Milks write by Ramesh C. Chandan. This book was released on 2013-01-10. Manufacturing Yogurt and Fermented Milks available in PDF, EPUB and Kindle. 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.
Tamime and Robinson's Yoghurt
Tamime and Robinson's Yoghurt - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Tamime and Robinson's Yoghurt write by A. Y. Tamime. This book was released on 2007-03-22. Tamime and Robinson's Yoghurt available in PDF, EPUB and Kindle. Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality. The book has been completely revised and updated to produce this third edition, which combines coverage of recent developments in scientific understanding with information about established methods of best practice to achieve a comprehensive treatment of the subject. General acceptance of a more liberal definition by the dairy industry of the term yoghurt has also warranted coverage in the new edition of a larger variety of gelled or viscous fermented milk products, containing a wider range of cultures.Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology. Significant advances in technology are also outlined, for example automation and mechanisation. There has also been progress in understanding the nutritional profile of yoghurt and details of clinical trials involving yoghurts are described.This book is a unique and essential reference to students, researchers and manufacturers in the dairy industry. - Includes developments in the understanding of the biochemical changes involved in yoghurt production - Outlines significant technological advances in mechanisation and automation - Discusses the nutritional value of yoghurt
