Book description
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.
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.
