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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