Development and Manufacture of Yogurt and Other Functional Dairy Products
Crc Press Inc (Verlag)
978-1-4200-8207-4 (ISBN)
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 and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects.
Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future.
Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.
Dr. Fatih Yildiz is a professor in the Food Engineering and Biotechnology Departments at the Middle East Technical University in Ankara, Turkey.
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.
| Erscheint lt. Verlag | 24.11.2009 |
|---|---|
| Reihe/Serie | 500 Tips |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 762 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Biologie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-4200-8207-8 / 1420082078 |
| ISBN-13 | 978-1-4200-8207-4 / 9781420082074 |
| Zustand | Neuware |
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