Manufacturing Yogurt and Fermented Milks

Front Cover
Ramesh C. Chandan
Wiley, Feb 13, 2006 - Technology & Engineering - 364 pages
2 Reviews
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.


Information is conveniently grouped under four categories:

· Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more

· Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis

· Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products

· Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks


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.

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About the author (2006)

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.

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