By: Fatih Yildiz
451 pages, col & b/w illus
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Presenting a comprehensive review of all aspects of yogurt, including production, processing, preparation, and regulations, expert contributors address the most recent developments in probiotics as well as the interaction between yogurt and immunological and intestinal bowel diseases. This book also includes chapters that explore a number of yogurt and dairy beverages, such as Ayran, Cacik, Kurut, Kefir, and Kumiss.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
Vastly superior to the Amazon offering. Recommended unreservedly.
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985