Fermented foods are one of the indispensable components of dietary culture in every community in the world. This book provides an overview of the development in the evolution of synbiotic yoghurts in relation to its production, technology and applications.

In this age, societies take great pains to protect their populations against exposure to undesirable microbes. Pasteurization, sterilization, sanitation and HACCP procedures have been instrumental in this effort, particularly for gastro-intestinal diseases. This book features the exploration of Escherichia coli as a probiotic culture.