Fermented milks /
edited by Adnan Tamime.
- 1st ed.
- Oxford ; Ames, Iowa : Blackwell Science/SDT, 2006.
- xviii, 262 p. : ill. ; 26 cm.
Includes bibliographical references and index.
1 Types of Fermented Milks 2 Starter Cultures 3 Manufacture of Yoghurt 4 Properties of Yoghurt and their Appraisial 5 Production of Drinking Products 6 Production of Concentrated Products 7 Nordic/Scandinavian Fermented Milk Products 9 Miscellaneous Fermented Milk Products 10 Mechanisation, Automation and Future Developments