Development and Manufacture of Yogurt and Other Functional Dairy Products

ISBN-13: 9780367384838 / Angielski / Miękka / 2019 / 451 str.

Fatih Yildiz

Opis

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 19^th century, fueled by continuing developments in biological sciences. Presenting a comprehensive review of all aspects of yogurt, including production, processing, preparation, and regulations, expert contributors address the most recent developments in probiotics as well as the interaction between yogurt and immunological and intestinal bowel diseases. This book also includes chapters that explore a number of yogurt and dairy beverages, such as Ayran, Cacik, Kurut, Kefir, and Kumiss.

Spis treści

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.

O autorze

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