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The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and gov...

Yogurt continues to be one of the fastest growing food categories around the world. This book, now in a revised second edition, offers a comprehensive source of information on the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. The health benefits of these products in the human diet are also addressed. Chapters are grouped into four sections: Basic Background, Manufacture o...