Manufacturing Yogurt and Fermented Milks

by Chandan, Ramesh C.; White, Charles H.; Kilara, Arun; Hui, Y. H.

• ISBN13: 9780813823041
• ISBN10: 0813823048
• Format: Hardcover
• Copyright: 2006-02-13
• Publisher: Wiley-Blackwell

Summary

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors and students engaged in research in dairy/ food science will find the book's contemporary information and experience-based applications invaluable.

Author Biography

Editor: Ramesh C. Chandan, Ph.D., is a consultant in dairy food science and technology, serving more than 40 years in food companies including Unilever, Land O’Lakes, and General Mills, with special expertise in the manufacture of yogurt and fermented milks.

Associate Editors: Charles H. White, Ph.D., is Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University. He also has taught and conducted dairy food science research at the University of Georgia and Louisiana State University. Additionally, he has a valuable background in industrial research with Archer Daniels Midland and Dean Foods Company. Dr. White has developed dairy-based foods for use by military personnel at Natick R&D laboratories in Natick, Massachusetts, and is an expert in fermented milks and a leading coach of dairy products judging. Arun Kilara, Ph.D., is a food industry consultant specializing in dairy foods, ingredient functionality, product development, and training. He was Director of Protein Research at Monsanto Co. and has served on the faculty of Penn State University for more than 20 years. Y.H. Hui, Ph.D., West Sacramento, California, is a consultant to the food industry and has served as the author, editor, or editor-in-chief of numerous books in food science, technology, engineering, and law, including Dairy Science and Technology Handbook : Volume I, II, & III and the Handbook of Food and Beverage Fermentation Technology.

Table of Contents

Contributors	vii
Preface	ix
Part I Basic Background
History and Consumption Trends	3	(14)
Ramesh C. Chandan
Milk Composition, Physical and Processing Characteristics	17	(24)
Ramesh C. Chandan
Regulatory Requirements for Milk Production, Transportation, and Processing	41	(16)
Cary P. Frye
Regulations for Product Standards and Labeling	57	(16)
Cary P. Frye
Basic Dairy Processing Principles	73	(16)
Arun Kilara
Starter Cultures for Yogurt and Fermented Milks	89	(28)
Ebenezer R. Vedamuthu
Laboratory Analysis of Fermented Milks	117	(12)
Robert T. Marshall
Fermented Dairy Packaging Materials	129	(22)
Aaron L. Brody
Part II Manufacture of Yogurt
Yogurt: Fruit Preparations and Flavoring Materials	151	(16)
Kevin R. O'Rell
Ramesh C. Chandan
Milk and Milk-Based Dairy Ingredients	167	(12)
Isabelle Sodini
Phillip S. Tong
Ingredients for Yogurt Manufacture	179	(16)
Ramesh C. Chandan
Kevin R. O'Rell
Principles of Yogurt Processing	195	(16)
Ramesh C. Chandan
Kevin R. O'Rell
Manufacture of Various Types of Yogurt	211	(26)
Ramesh C. Chandan
Kevin R. O'Rell
Plant Cleaning and Sanitizing	237	(10)
Dennis Bogart
Yogurt Plant: Quality Assurance	247	(18)
Ramesh C. Chandan
Kevin R. O'Rell
Sensory Analysis of Yogurt	265	(14)
Yonca Karagul-Yuceer
MaryAnne Drake
Part III Manufacture of Fermented Milks
Cultured Buttermilk	279	(6)
Charles H. White
Cultured/Sour Cream	285	(10)
Bill Born
Other Fermented and Culture-Containing Milks	295	(16)
Ebenezer R. Vedamuthu
Part IV Health Benefits
Functional Foods and Disease Prevention	311	(16)
Ramesh C. Chandan
Nagendra P. Shah
Health Benefits of Yogurt and Fermented Milks	327	(14)
Nagendra P. Shah
Probiotics and Fermented Milks	341	(14)
Nagendra P. Shah
Index	355