Yogurt continues to be one of the fastest growing food categories around the world. This book, now in a revised second edition, offers a comprehensive source of information on the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. The health benefits of these products in the human diet are also addressed. Chapters are grouped into four sections: Basic Background; Manufacture of Yogurt; Manufacture of Fermented Milks; and Health Benefits. Coverage of manufacturing processes is supported by sound scientific, technological and engineering principles.
This new edition of Manufacturing Yogurt and Fermented Milks 2nd Edition addresses novel introductions in the market place, including unique textured Greek-style yogurt, yogurt cups with domes containing cereals, fruits and other additives, yogurts containing probiotics and prebiotics, yogurts with specific strains claiming digestive and immune-enhancing benefits, and yogurt fortified with vitamins A & D, calcium, fiber and other health enhancing ingredients.
Chapters have been updated throughout to highlight recent technological advances as well as changes in regulatory requirements in the United States for milk production, transportation and processing. Other chapters have been revised to include developments and advancements in probiotics and prebiotics and their health attributes as well as possible health claims relative to their consumption. A new chapter on Greek and related yogurt products has been added.
It is hoped that this new edition will continue to be useful for food industry personnel involved in production, research and development, quality control/assurance, and purchasing managers. It will also be of interest to students of dairy food science and technology.
From the Back Cover
Yogurt continues to be one of the fastest growing food categories around the world. This book, now in a revised second edition, offers a comprehensive source of information on the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. The health benefits of these products in the human diet are also addressed. Chapters are grouped into four sections: Basic Background; Manufacture of Yogurt; Manufacture of Fermented Milks; and Health Benefits. Coverage of manufacturing processes is supported by sound scientific, technological and engineering principles.
This new edition of Manufacturing Yogurt and Fermented Milks 2nd Edition addresses novel introductions in the market place, including unique textured Greek-style yogurt, yogurt cups with domes containing cereals, fruits and other additives, yogurts containing probiotics and prebiotics, yogurts with specific strains claiming digestive and immune-enhancing benefits, and yogurt fortified with vitamins A & D, calcium, fiber and other health enhancing ingredients.
Chapters have been updated throughout to highlight recent technological advances as well as changes in regulatory requirements in the United States for milk production, transportation and processing. Other chapters have been revised to include developments and advancements in probiotics and prebiotics and their health attributes as well as possible health claims relative to their consumption. A new chapter on Greek and related yogurt products has been added.
It is hoped that this new edition will continue to be useful for food industry personnel involved in production, research and development, quality control/assurance, and purchasing managers. It will also be of interest to students of dairy food science and technology.
About the Author
Dr Ramesh C. Chandan, President, Global Technologies Inc, Coon Rapids, Minnesota. Dr Chandan is a consultant in dairy science and technology and has worked for more than 40 years in various food companies including Unilever, Land O’Lakes and General Mills, with special expertise in the manufacture of dairy products. He has served on the faculty of Michigan State University and has taught dairy technology courses for seven years. He has authored/edited six books on the subject of dairy food science.
Dr Arun Kilara, Nutri+Food Business Consulting, Chapel Hill, North Carolina. Dr Kilara has long established expertise in teaching and research in dairy food science at Penn State University and is very well known for his contribution in the area of dairy ingredients. He has edited two books on dairy food science.
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