Technology and Nutritional View of Yoghurt (English) [Hardcover] [Jan 01, 2015] - Tapa dura

Technology and Nutritional View of Yoghurt

Hardcover. Condición: New. Contents: 1. Introduction. 2. Heat Treatment. 3. Yoghurt. 4. Quality control. 5. Packaging System of Food. 6. Works imparted on yoghurt. 7. Yoghurt technology and experimentation. 8. Results and Discussion : Part I. Effect of levels of fat, SNF, temperature and starter culture on physical attributes of yoghurt prepared from cow and buffalo milk. Part II. Effect of yoghurt on the performance of rats. 9. Summary and Conclusions. References. Milk is nature's most complete food, and dairy products are considered to be most nutritious foods of all. At present dairy industry has achieved tremendous progress in the country. Yoghurt is nutritionally rich in protein, calcium, vitamin D, riboflavin, vitamins B6 and B12. It has nutritional benefits beyond those of milk. The present book entitled "Technology and Nutritional View of Yoghurt" comprises of nine chapters and equal emphasis for discussion and various aspects is being given for all chapters. Each chapters of this book is arranged sequentially and rhythmically so that one can understand the subject matter easily. The book will be useful not only for students and teachers, but also for industries ingredients suppliers, dairy scientists, researchers as well as common people having concern for the milk and dairy products.(jacket). Nº de ref. del artículo: 115985

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