Fermented Milks

Fermented Dairy Products: Science, Technology & Manufacturing

This comprehensive reference explores the properties, production methods and commercial importance of fermented milk products worldwide. Covering yoghurt, buttermilk, kefir, koumiss and fermented milk beverages, it provides practical insights into manufacturing processes, product characteristics and technological developments in the dairy industry.

Key Features

• Explores the science and technology of fermented milk products
• Examines the global importance of fermented dairy production
• Covers the properties and characteristics of fermented milks
• Explains yoghurt production and manufacturing methods
• Discusses buttermilk processing and applications
• Explores kefir production and product characteristics
• Covers koumiss and traditional fermented milk beverages
• Introduces fermented dairy products from different regions
• Examines the major stages of dairy fermentation
• Explains manufacturing processes and production techniques
• Discusses technological developments in fermented dairy products
• Highlights commercially important fermented milk varieties
• Explores product quality and manufacturing considerations
• Provides practical information for dairy industry applications
• Serves as a reference for dairy scientists, technologists and nutrition professionals