Manual of Yogurt Making Technology

manual of yogurt making technology

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Manual of Yogurt Making Technology

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Book Description
This practically-oriented guide provides a thorough overview of yoghurt and fermented milk making methods presented in a user-friendly and easily understandable format.Chapters include details of the classification and composition of femented milks, starter cultures, all the major stages of manufacture, production of yoghurt-related products, drinking products, buttermilk, Kefir and koumiss and other miscellaneous products.

Fermented Milks (Society of Dairy Technology series),Helena Eliasson,Rangne Fonden,Pariyaporn Itsaranuwat,Beata Kupiec-Teahan,John Lucey,Steen Lyck,Lars-Ebbe Nilsson,Barbaros Ozer,R. K. Robinson,P. Ross,Blackwell Science,0632064587,Agriculture - General,Food Biotechnology,Food Science,Science/Mathematics,Specific Ingredients - Dairy,Technology,Technology & Industrial Arts,Cooking / Dairy,Food & beverage technology,YOGURT

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