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Development and Manufacture of Yogurt and Other Functional Dairy Products
Posted on 2010-06-04
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More While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. More than 50 Illustrations, Many in Color Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.
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