Fermented milk and dairy products / edited by Anil Kumar Puniya.
Material type:
TextSeries: Fermented foods and beverages seriesBoca Raton, FL : CRC Press, Taylor & Francis Group, [2016]Publisher: ©2016Description: xxix, 714 pages : illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 9781466577978
- TP565 .F468 2016
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP565 .F468 2016 (Browse shelf(Opens below)) | Available | 0000001284 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP565 .F468 2016 (Browse shelf(Opens below)) | Available | 0000001283 | ||
| Books - Printed | PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General | TP565 .F468 2016 (Browse shelf(Opens below)) | Available | 0000001282 |
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| TP548.5.A5 .W56 2014 Wine : phenolic composition, classification and health benefits / | TP562 .F79 2018 Fruit juices : extraction, composition, quality, and analysis / | TP562 .F79 2018 Fruit juices : extraction, composition, quality, and analysis / | TP565 .F468 2016 Fermented milk and dairy products / | TP565 .F468 2016 Fermented milk and dairy products / | TP565 .F468 2016 Fermented milk and dairy products / | TP570 .B35 2006 Brewing : new technologies / |
Includes bibliographical references and index.
Machine generated contents note: pt. I Introduction, Scope, and Significance -- ch. 1 Fermented Milk and Dairy Products: An Overview / Ravinder Malik -- ch. 2 Nutritional and Therapeutic Characteristics of Fermented Dairy Products / Hariom Yadav -- ch. 3 Lactic Acid Bacteria and Associated Product Characteristics within Milk Fermentation / Julia Hartung -- pt. II Starter Cultures in Milk Fermentation -- ch. 4 Types and Application of Lactic Starters / Rameshwar Singh -- ch. 5 Metabolic Characteristics of Lactic Starters / Prakash M. Halami -- ch. 6 Molecular Biology of Adaptation of Starter Lactic Acid Bacteria to Dairy System / Jai Kumar Kaushik -- ch. 7 Preservation of Lactic Starter Cultures / Chalat Santivarangkna -- pt. III Dairy Products Based on the Type of Fermentation: Pure Lactic Fermentations (Mesophilic, Thermophilic, and probiotic products) -- ch. 8 Natural and Cultured Buttermilk / Ashish Tyagi -- ch. 9 Acidophilus Milks / Jashbhai B. Prajapati -- ch. 10 Bifidus Milks / Jashbhai B. Prajapati -- ch. 11 Yogurt: Concepts and Developments / Rameshwar Singh -- ch. 12 Technology of Fresh Cheeses / Ritika Puri -- ch. 13 Dahi, Lassi, and Shrikhand / M.C. Varadaraj -- ch. 14 Indonesian Dadih / Ingrid Suryanti Surono -- ch. 15 Traditional Fermented Dairy Products of Turkey / Bulent Kabak -- ch. 16 Cheese Whey Fermentation / Jose A. Teixeira -- pt. IV Dairy Products Based on the Type of Fermentation: Fungal Lactic Fermentations -- ch. 17 Milk Kefir: Structure and Microbiological and Chemical Composition / Disney Ribeiro Dias -- ch. 18 Koumiss: Nutritional and Therapeutic Values / K.P.S. Sangu -- ch. 19 Viili / Sheng-Yao Wang -- pt. V Health Benefits -- ch. 20 Probiotic Dairy Products / Chand Ram -- ch. 21 Health Benefits of Fermented Probiotic Dairy Products / Julia Tennila -- ch. 22 Validation of Health Claims for Fermented Milks / Farah Hosseinian -- pt. VI Quality Assurance, Packaging, and Other Prospects -- ch. 23 Quality Assurance of Fermented Dairy Products / Naresh Kumar -- ch. 24 Packaging of Fermented Milks and Dairy Products / Ashish Kumar Singh -- ch. 25 Xylitol: An Alternative Sweetener for Dairy Products / David Bryant.
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