This book focuses on the science and technology of fermented dairy products, from general biology to various microorganisms, nutritional characteristics, and health benefits, as well as manufacturing methods, therapeutic attributes, and social values. It brings together a wide variety of contributors to showcase decades of research in order to present the best quality of information available on the subject. The book is aimed at students, teachers, researchers, entrepreneurs, and the general public. Annotation ©2015 Ringgold, Inc., Portland, OR (protoview.com)
This book examines all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products, and quality assurance and future prospects. All these issues linked to fermented milk and milk products are discussed in detail, using a global perspective.
Number of Pages: 714
Sub-Genre: Food Science
Series Title: Fermented Foods and Beverages
Publisher: Taylor & Francis
Street Date: August 18, 2015
Item Number (DPCI): 247-52-0221