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, 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.
A propos de l’auteur
Dr Ramesh C. Chandan, President, Global Technologies Inc,
Coon Rapids, Minnesota. Dr Chandan is a consultant in dairy science
and technology and has worked for more than 40 years in various
food companies including Unilever, Land O’Lakes and General Mills,
with special expertise in the manufacture of dairy products. He has
served on the faculty of Michigan State University and has taught
dairy technology courses for seven years. He has authored/edited
six books on the subject of dairy food science.
Dr Arun Kilara, Nutri+Food Business Consulting, Chapel
Hill, North Carolina. Dr Kilara has long established expertise in
teaching and research in dairy food science at Penn State
University and is very well known for his contribution in the area
of dairy ingredients. He has edited two books on dairy food
science.
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