Tamime Fermented Milks

1. Auflage 2008
ISBN: 978-1-4051-7238-7
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 280 Seiten, E-Book

Reihe: Society of Dairy Technology

Highly profitable and an important range of products within thedairy industry worldwide, the economic importance of fermentedmilks continues to grow. Technological developments have led to awider range of products and increased popularity withconsumers.
In the second book to feature in the SDT series Fermented Milksreviews the properties and manufacturing methods associated withproducts such as yoghurt, buttermilk, kefir, koumiss milk-basedfermented 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 internationalauthors and full of core commercially useful information for thedairy industry, this book is an essential title for dairyscientists, dairy technologists and nutritionists worldwide.

Autoren/Hrsg.

Tamime, A. Y.

Tamime, Adnan Y.

Inhaltsverzeichnis

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 and Future Developments.
Index

Über Autor(innen)

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