Development and Manufacture of Yogurt and Other Functional Dairy Products

by Fatih Yildiz

Overview

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. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an

Product Details

ISBN-13:	9781040195482
Publisher:	CRC Press
Publication date:	04/19/2016
Series:	500 Tips
Sold by:	Barnes & Noble
Format:	eBook
Pages:	451
File size:	5 MB

About the Author

Dr. Fatih Yildiz is a professor in the Food Engineering and Biotechnology Departments at the Middle East Technical University in Ankara, Turkey.

Table of Contents

Overview of Yogurt and Other Fermented Dairy Products. Strategies for Yogurt Manufacturing. Yogurt Microbiology and Biochemistry. Ayran: Microbiology and Technology. Kefir and Koumiss: Microbiology and Technology. Probiotic Dairy Beverages: Microbiology and Technology. Functional Bioactive Dairy Ingredients. Quality Attributes of Yogurt and Functional Dairy Products. Nutritional Aspects of Yogurt and Functional Dairy Products. Health Attributes of Yogurt and Functional Dairy Products. Immunity and Functional Diary Foods in Human Life Cycle. Functional Dairy Foods and Flora Modulation. Application of Functional Dairy Products from IBS to IBD. Functional Dairy Products and Probiotics in Infectious Diseases.