Part I Basic Background.
Index.
- 1. History and Consumption Trends. (Ramesh C. Chandan).
- 2. Milk Composition Physical and Processing Characteristics. (Ramesh C. Chandan).
- 3. Regulatory Requirements for Milk Production, Transportation, and Processing. (Cary P. Frye).
- 4. Regulations for Product Standards and Labeling. (Cary P. Frye).
- 5. Basic Dairy Processing Principles. (Arun Kilara).
- 6. Starter Cultures for Yogurt and Fermented Milks. (Ebenezer R. Vedamuthu).
- 7. Laboratory Analysis of Fermented Milks. (Robet T. Marshall).
- 8. Fermented Dairy Packaging Materials. (Aaron L. Brody).
- 9. Yogurt: Fruit Preparations and Flavoring Materials. (Kevin R. O'Reill and Ramesh C. Chandan).
- 10. Milk and Milk-Based Dairy Ingredients. (Isabelle Sodini and Phillip S. Tong).
- 11. Ingredients for Yogurt Manufacture. (Ramesh C. Chandan and Kevin R. O'Rell).
- 12. Principles of Yogurt Processing. (Ramesh C. Chandan and Kevin R. O'Rell).
- 13. Manufacture of Various Types of Yogurt. (Ramesh C. Chandan and Kevin R. O'Rell).
- 14. Plant Cleaning and Sanitizing. ( Dennis Bogart).
- 15. Yogurt Plant: Quality Assurance. (Ramesh C. Chandan and Kevin R. O'Rell).
- 16. Sensory Analysis of Yogurt. (Yonca Karagul-Yuceer and MaryAnne Drake).
- 17. Cultured Buttermilk. (Charles H. White).
- 18. Cultured/Sour Cream. (Bill Born).
- 19. Other Fermented and Culture-Containing Milks. (Ebenezer R. Vedamuthu).
- 20. Functional Foods and Disease Prevention. (Ramesh C. Chandan and Kevin R. O'Rell).
- 21. Health Benefits of Yogurt and Fermented Milks. (Nagendra P. Shah).
- 22. Probiotics and Fermented Milks. Nagendra P. Shah).
Index.
Manufacturing Yogurt and Fermented Milks by Ramesh C. Chandan, Charles H. White, Arun Kilara and Y. H. Hui 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.
All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Information is conveniently grouped under four categories:
About the Editors
All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
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.
About the Editors
- Ramesh C. Chandan, Ph.D., is a consultant in dairy food science and technology, serving more than 40 years in food companies including Unilever, Land O’Lakes, and General Mills, with special expertise in the manufacture of yogurt and fermented milks.
- Associate Editors: Charles H. White, Ph.D., is Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University. He also has taught and conducted dairy food science research at the University of Georgia and Louisiana State University. Additionally, he has a valuable background in industrial research with Archer Daniels Midland and Dean Foods Company. Dr. White has developed dairy-based foods for use by military personnel at Natick R&D laboratories in Natick, Massachusetts, and is an expert in fermented milks and a leading coach of dairy products judging. Arun Kilara, Ph.D., is a food industry consultant specializing in dairy foods, ingredient functionality, product development, and training. He was Director of Protein Research at Monsanto Co. and has served on the faculty of Penn State University for more than 20 years. Y.H. Hui, Ph.D., West Sacramento, California, is a consultant to the food industry and has served as the author, editor, or editor-in-chief of numerous books in food science, technology, engineering, and law, including Dairy Science and Technology Handbook : Volume I, II, & III and the Handbook of Food and Beverage Fermentation Technology.
Book Details
- Hardcover: 364 pages
- Publisher: Wiley-Blackwell; 1 edition (February 10, 2006)
- Language: English
- ISBN-10: 0813823048
- ISBN-13: 9780813823041
- Product Dimensions: 10 x 7.2 x 1 inches