Fermented Milks

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.

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

"This is a very useful member of the Society of Diary Technology Technical Series and one which will find favour with a wide range of dairy scientists and technologists in industry, academia and research establishments."
International Journal of Diary Technology, vol 60, No3, August 2007

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