Fermented Milk And Dairy Products (Hb 2015) Hardcover

Fermented Milk and Dairy Products (HB 2015) offers a thorough look into the science, technology, and health advantages of dairy products that have undergone fermentation. The book examines both age-old and up-to-date fermentation methods, going into the details of the microorganisms involved, the chemical changes that occur, and the nutritional value of items like yogurt, kefir, cheese, and cultured buttermilk. It also covers how these products are made on a large scale, how their quality is maintained, and new developments in dairy foods that offer extra health benefits. This book is a key resource for food scientists, dairy industry professionals, nutrition experts, and anyone curious about the constantly changing world of fermented dairy.