Fermented Milks covers the properties and manufacturing methods associated with products such as yogurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the world, offering the reader:
- A practically-oriented and user-friendly guide
- Key commercially important information
- Coverage of all the major stages of manufacture
- Background to each product
Contents
Types of Fermented Milks
Evolution of the process
- Diversity of fermented milks
- Patterns of consumption
- Manufacture of fermented milks
Starter Cultures
- Types and nomenclature of the starter organisms
- Partial characterization of the starter microflora
- Development of starter cultures
- Production and preservation of commercial starter cultures
- On-site production and use of starter cultures
Manufacture of Yogurt
- The basic requirements for making goghurt
- Intial processing
- Fermentation
- Coagulation of the milk
- Final processing
- Post-production problems
Properties of Yogurt and their Appraisal
- Chemical composition
- Assesment of physical characteristics
- Color
- Microbiological analysis
- Sensory properties and analysis
Production of Drinking Products
- Types of fermented drinking products
- Factors affecting product quality
- Manufacturing technique for fresh fermented milk drinks - cold distribution
- Manufacturing techniques for long-life fermented milk drinks - ambient distribution
- Quality assessment
- Miscellaneous fermented milk drinks
Production of Concentrated Products
- Processing techniques
- Microbiology of labneh
- Organoleptic properties of labneh
- Rheology and microstructure of labneh
Nordic/Scandinavian Fermented Milk Products
- Historical aspects
- Traditional Scandinavian products
- Some aspects of commercially available products
- Specific characteristics/technology of Scandinavial fermented milk products
Production of Kefir, Koumiss and Other Related Products
- Kefir
- Koumiss
- Miscellaneous products
Miscellaneous Fermented Milk Products
- Cultured/sour/fermented cream
- Pasteurized stirred and fruit flavored yoghurt
- Frozen yoghurt or yoghurt ice cream
- Dried yoghurt
- Yoghurt-based desserts
Mechanization, Automation and Future Developments
- Structure and different levels of automation
- Hardware development
- Building an integrated plant and automated system
- The yoghurt production process
Index
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