Manufacturing Yogurt and Fermented Milks - 9781119967088

For food industry personnel involved in production, research and development, quality control and assurance, and purchasing, as well as students of dairy food science and technology, Chandan and Kilara, a consultant, compile 22 chapters that outline the manufacturing stages of yogurt and fermented milks in North America. Food industry professionals and food scientists from the US, New Zealand, and Turkey provide basic background on product trends, regulatory aspects, dairy processing technologies, packaging techniques, starter cultures use, and laboratory analysis, then describe raw materials, principles of processing, the manufacture of various yogurt types, sensory analysis, and other topics, including the formulation, regulatory aspects, labeling, processing equipment, and packaging operations of various products. They then discuss the manufacture of cultured buttermilk, cultured/sour cream, and other fermented and culture-containing milks, and health benefits like functional foods and disease prevention. This edition incorporates new additions to the marketplace, including textured Greek-style yogurt; yogurt cups with domes containing cereals, fruits, and other additives; yogurts containing probiotics and prebiotics and specific strains claiming digestive and immune-enhancing benefits; and yogurt fortified with vitamins A and D, calcium, fiber, and other ingredients. Chapters have been updated with recent technological advances and changes in US regulations for milk production, transportation, processing, and product standards and labeling. The chapters on the principles of dairy processing and dairy packaging have been updated in terms of membrane processing technology, and new developments in starter technology with respect to new cultures and probiotic strains is discussed. Others have been revised to include developments and advancements in probiotics and prebiotics and their health attributes and possible health claims. The book adds a new chapter on Greek and related yogurt products and discussion of recent developments in fruit preparations and flavoring materials; current practices of using milk and milk-based ingredients, including newer ingredients like milk-protein concentrate and other nondairy ingredients; updated processing principles to include developments in Greek-style yogurt, stevia-based high-intensity sweeteners, smoothies/yogurt drinks, and probiotic yogurts; and updated chapters on plant cleaning and quality assurance. Annotation ©2013 Book News, Inc., Portland, OR (booknews.com)