Name: Fermented Milk and Dairy Products (en Inglés)
SKU: 54209576
Price: 61.01 USD
Availability: InStock
Author: Puniya, Anil Kumar

portada Fermented Milk and Dairy Products (en Inglés)

Fermented Milk and Dairy Products (en Inglés)

Formato

Libro Físico

Editorial

CRC Press

Autor

Puniya, Anil Kumar

Año

2023

Idioma

Inglés

N° páginas

744

Encuadernación

Tapa Blanda

ISBN13

9781138894372

N° edición

Categorías

Tecnología de los alimentos y las bebidas
Agricultura y explotaciones agropecuarias

Fermented Milk and Dairy Products (en Inglés)

Puniya, Anil Kumar (Autor) · CRC Press · Tapa Blanda

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Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, their occurrence, microorganisms involved, nutritional characteristics, and health benefits at one place. The book examines topics ranging from general biology to various microorganisms associated with different types of fermented products available worldwide.This book explores all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, health benefits associated with these products, and quality assurance and future products. The editors use a global perspective in their coverage of all issues linked to fermented milk and milk products detail.Worldwide, milk and milk products are an essential element of our food web, where consumers utilize these in different forms right from liquid milk to forms of industrial dairy products, especially the fermented ones. Bringing together information otherwise scattered throughout the literature, the book gives you a multidisciplinary resource for meeting the challenges in developing fermented milk and dairy products.