Part I Basic Background.
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).
Part II Manufacturing of Yogurt.
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).
Part III Manufacture of Fermented Milks.
17. Cultured Buttermilk. (Charles H. White).
18. Cultured/Sour Cream. (Bill Born).
19. Other Fermented and Culture-Containing Milks. (Ebenezer R. Vedamuthu).
Part IV Health Benefits.
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).
“…the target readership of this multi-author book might be professionals in the dairy industry, undergraduate (final year) and post-graduate students, as well as university teachers, and it is pleasing to note that the majority of chapters are written with such readers clearly in mind.” Robinson, R.K., International Journal of Dairy, Vol. 60 No. 3, August 2007, p. 237.
“The overall coverage of yogurt of similar fermented milks(s) is excellent…” Robinson, R.K., International Journal of Dairy, Vol. 60 No. 3, August 2007, p. 237.
'...this book will prove very useful to professionals in the food and dairy industry, as well as those engaged in research in dairy/food science.'
- describes the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products
- international collection of experts serve as editors and contributing authors
- basic principles covered include milk processing, ingredients, cultures, packaging, quality control, health considerations and more
- one-of-a-kind contemporary information and experience-based applications