Manufacturing Yogurt and Fermented Milks Book

1	History and consumption trends	3
2	Milk composition, physical and processing characteristics	17
3	Regulatory, requirements for milk production, transportation, and processing	41
4	Regulations for product standards and labeling	57
5	Basic diary processing principles	73
6	Starter cultures for yogurt and fermented milks	89
7	Laboratory analysis of fermented milks	117
8	Fermented dairy packaging materials	129
9	Yogurt : fruit preparations and flavoring materials	151
10	Milk and milk-based dairy ingredients	167
11	Ingredients for yogurt manufacture	179
12	Principles of yogurt processing	195
13	Manufacture of various types of yogurt	211
14	Plant cleaning and sanitizing	237
15	Yogurt plant : quality assurance	247
16	Sensory analysis of yogurt	265
17	Cultured buttermilk	279
18	Cultured/sour cream	285
19	Other fermented and culture-containing milks	295
20	Functional foods and disease prevention	311
21	Health benefits of yogurt and fermented milks	327
22	Probiotics and fermented milks	341