ABSTRACT

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, th

chapter 4|26 pages

Types and Application of Lactic Starters

chapter 7|36 pages

Preservation of Lactic Starter Cultures

chapter 8|24 pages

Natural and Cultured Buttermilk

chapter 9|42 pages

Acidophilus Milks

chapter 10|42 pages

Bifidus Milks

chapter 11|18 pages

YOGURT: CONCEPTS AND DEVELOPMENTS

chapter 12|26 pages

Technology of Fresh Cheeses

chapter 13|22 pages

Dahi, Lassi, and Shrikhand

chapter 14|24 pages

Indonesian Dadih

chapter 16|34 pages

Cheese Whey Fermentation

chapter 18|14 pages

KOUMISS: NUTRITIONAL AND THERAPEUTIC VALUES

chapter 19|22 pages

Viili

chapter 20|38 pages

Probiotic Dairy Products