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 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.
