Manufacturing Yogurt and Fermented Milks
by Ramesh Chandan, Charles White and Arun Kilara
Edition: 1st., 2006
Fermented dairy products other than cheeses have been consumed around the world for thousands of years. Nevertheless, their industrial production is relatively a new innovation. Yogurt has emerged as an outstanding new product of recent times. It has occupied a very significant position of consumer acceptance and growth in North America and throughout the world. In the United States, yogurt, buttermilk, sour cream, and probiotic drinks have become a
multi-billion-dollar industry. The yogurt market continues to grow on an annual basis.
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.
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.