Fermented Milk and Dairy Products
eBook - PDF

Fermented Milk and Dairy Products

  1. 744 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Fermented Milk and Dairy Products

About this book

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th

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Yes, you can access Fermented Milk and Dairy Products by Anil Kumar Puniya in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2015
Print ISBN
9781466577978
eBook ISBN
9781466578005
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Contents
  3. Series Preface
  4. Preface
  5. Acknowledgments
  6. Editor
  7. Contributors
  8. Chapter 1: Fermented Milk and Dairy Products : An Overview
  9. Chapter 2: Nutritional and Therapeutic Characteristics of Fermented Dairy Products
  10. Chapter 3: Lactic Acid Bacteria and Associated Product Characteristics within Milk Fermentation
  11. Chapter 4: Types and Application of Lactic Starters
  12. Chapter 5: Metabolic Characteristics of Lactic Starters
  13. Chapter 6: Molecular Biology of Adaptation of Starter Lactic Acid Bacteria to Dairy System
  14. Chapter 7: Preservation of Lactic Starter Cultures
  15. Chapter 8: Natural and Cultured Buttermilk
  16. Chapter 9: Acidophilus Milks
  17. Chapter 10: Bifidus Milks
  18. Chapter 11: Yogurt : Concepts and Developments
  19. Chapter 12: Technology of Fresh Cheeses
  20. Chapter 13: Dahi, Lassi, and Shrikhand
  21. Chapter 14: Indonesian Dadih
  22. Chapter 15: Traditional Fermented Dairy Products of Turkey
  23. Chapter 16: Cheese Whey Fermentation
  24. Chapter 17: Milk Kefir : Structure and Microbiological and Chemical Composition
  25. Chapter 18: Koumiss : Nutritional and Therapeutic Values
  26. Chapter 19: Viili
  27. Chapter 20: Probiotic Dairy Products
  28. Chapter 21: Health Benefits of Fermented Probiotic Dairy Products
  29. Chapter 22: Validation of Health Claims for Fermented Milks
  30. Chapter 23: Quality Assurance of Fermented Dairy Products
  31. Chapter 24: Packaging of Fermented Milks and Dairy Products
  32. Chapter 25: Xylitol : An Alternative Sweetener for Dairy Products
  33. Back Cover