Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products (Hardcover, 1992 ed.)

This wide-ranging encyclopedia presents an international survey of fermented fresh milk and related products. 400 entries cover traditional and non-traditional fermented fresh milk, cream, buttermilk, and whey products. Many new or little-known products and by-products are included, providing R&D personnel with a wealth of new product ideas. The internationally recognized team of authors provide detailed information on the products' preparation and manufacture, uses, sensory characteristics, microbiology, chemical composition, nutritional value and significance for health. Special emphasis is given to products that have a "healthy" image including yoghurt, acidophilus and bifidus products. Also included are fermented baby foods, whey-drained fermented products, heat treatment of products after fermentation, "sweet" milk, acidified milk products, and pharmaceutical products. This book should be of interest to dairy and food research and development personnel/scientists, food engineers, dieticians, nutritionists, government regulators and students of food science.

General

Imprint:	Van Nostrand Reinhold Inc.,U.S.
Country of origin:	United States
Release date:	October 1992
First published:	1992
Authors:	Joseph A Kurmann • Jeremija L. Rasic • Manfred Kroger
Dimensions:	229 x 152 x 25mm (L x W x T)
Format:	Hardcover
Pages:	368
Edition:	1992 ed.
ISBN-13:	978-0-442-00869-7
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-442-00869-4
Barcode:	9780442008697

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