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.

Contributors

vii

Preface

Part I Basic Background

History and Consumption Trends

(14)

Ramesh C. Chandan

Milk Composition, Physical and Processing Characteristics

(24)

Ramesh C. Chandan

Regulatory Requirements for Milk Production, Transportation, and Processing

(16)

Cary P. Frye

Regulations for Product Standards and Labeling

(16)

Cary P. Frye

Basic Dairy Processing Principles

(16)

Arun Kilara

Starter Cultures for Yogurt and Fermented Milks

(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

Supplemental Materials

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