Fermented Dairy Ingredients

• Published in: Dairy Ingredients for Food Processing pp. 335 - 356
• Main Authors: Salampessy, Junus, Kailasapathy, Kasipathy
• Format: Book Chapter
• Language: English
• Published: Oxford, UK Wiley‐Blackwell 18.02.2011
• Subjects: choice of starter culture ‐ affecting cultured flavor and acidity of sour cream; fermented dairy ingredients; fermented milk products, mesophilic‐acid‐coagulated and thermophilic products, and their use as dairy ingredients; flow process chart ‐ for cottage cheese manufacture; microflora of milk fermentation; microorganisms in milk fermentation ‐ three groups, mesophilic, thermophilic and artisanal; physicochemical changes ‐ in yogurt manufacture; shelf life of cottage cheese ‐ composition permitting microorganisms to grow; yogurt manufacture, key steps ‐ as standarization of milk fat, fortification of milk solids; yogurt, as dairy product ‐ from fermentation of milk
• ISBN: 0813817463; 9780813817460
• DOI: 10.1002/9780470959169.ch13

This chapter contains sections titled: Introduction Microflora of Milk Fermentation Fermented Dairy Products References