Adnan Tamime's book, "Fermented Milks" describes the properties and production methods of products such as yogurt, buttermilk, and kefir. It provides an in-depth analysis of how these products are produced and why they are so popular among consumers around the world. Also, it covers all the critical aspects of processing, including raw materials, equipment, chemistry, operations management, and more. This book is beneficial both to dairy science and technology students, as well as for professionals in the industry.
Эта книга представляет собой практическое руководство, жизненно важную информацию для специалистов и бизнесменов в области молочной промышленности, а также для ученых и исследователей питания со всего мира. Обзор ферментированных молочных продуктов охватывает свойства и методы производства, включая йогурт, кефир, кумыс и многие другие продукты со всего мира, показывая читателю все ключевые ступени производства и подробную информацию о каждом из продуктов. Книга была редактирована Адамом Тамайном, в ней есть множество важной для бизнеса информации. Ее значение настолько высоко, что книга вошла в серию Научно-Практические Издания SDT.
Электронная Книга «Fermented Milks» написана автором Adnan Tamime Y. в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9781405172387
Описание книги от Adnan Tamime Y.
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
