Encyclopedia of Fermented Fresh Milk Products (BOK)

Joseph A., Kurmann

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This wide-ranging encyclopedia presents an international survey of fermented fresh milk and related products. 400 entries cover traditional and non-traditional fermented fresh milk, cream, buttermilk, and whey products. Many new or little-known products and by-products are included, providing R&D personnel with a wealth of new product ideas. The internationally recognized team of authors provide detailed information on the products' preparation and manufacture, uses, sensory characteristics, microbiology, chemical composition, nutritional value and significance for health. Special emphasis is given to products that have a "healthy" image including yoghurt, acidophilus and bifidus products. Also included are fermented baby foods, whey-drained fermented products, heat treatment of products after fermentation, "sweet" milk, acidified milk products, and pharmaceutical products. This book should be of interest to dairy and food research and development personnel/scientists, food engineers, dieticians, nutritionists, government regulators and students of food science.


Språk Engelsk Engelsk Innbinding Innbundet
Forfatter Joseph A., Kurmann Forlag
ISBN 9780442008697 Antall sider 368
Dimensjoner 15,3cm x 24,1cm x 2,3cm Vekt 630 gram
Leverandør Bertram Trading Ltd Emner og form Food & beverage technology