ENGLISH

Fermented Milks

By Adnan Tamime

Book information

Publisher
Blackwell Science/SDT
Year
2006
ISBN
0-632-06458-7, 978-0-632-06458-8
LCC
TP565 .F47 2006
Open Library ID
OL3414806M
Language
english
Format
PDF
Filesize
9 MB (9050430 bytes)
Series
Society of Dairy Technology series
Edition
1
Pages
281\281
Topic
Biology Ecology
Library
Kingdwarf
Time added
2010-01-07 06:59:20

Description

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented 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 international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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