Encyclopedia of fermented fresh milk products : an international inventory of fermented milk, cream, buttermilk, whey, and related products
著者
書誌事項
Encyclopedia of fermented fresh milk products : an international inventory of fermented milk, cream, buttermilk, whey, and related products
Van Nostrand Reinhold, c1992
大学図書館所蔵 全8件
注記
Includes bibliographical references and index
内容説明・目次
内容説明
This wide-ranging encyclopedia presents an international survey of fermented fresh milk and related products. 400 entries cover traditional and non-traditional fermented fresh milk, cream, buttermilk, and whey products. Many new or little-known products and by-products are included, providing R&D personnel with a wealth of new product ideas. The internationally recognized team of authors provide detailed information on the products' preparation and manufacture, uses, sensory characteristics, microbiology, chemical composition, nutritional value and significance for health. Special emphasis is given to products that have a "healthy" image including yoghurt, acidophilus and bifidus products. Also included are fermented baby foods, whey-drained fermented products, heat treatment of products after fermentation, "sweet" milk, acidified milk products, and pharmaceutical products. This book should be of interest to dairy and food research and development personnel/scientists, food engineers, dieticians, nutritionists, government regulators and students of food science.
目次
Introduction. How to Use the Encyclopedia. Format of Product Descriptions. Spelling Convention of Professional Terms. Abbreviations for Units, Symbols and Terms. References to Frequently Cited Books and Sources. Basic Definitions: The Raw Material Milk and Essential Additions. The Fermentation Process Manufactured Products. Fermented Fresh Milk Products of the World: Statistics. Certain Aspects of Production Throughout the World. Future Developments in Fermented Milk Products. Product Descriptions. Glossary. Indexes.
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