Development and Manufacture of Yogurt and Other Functional Dairy Products

About this book

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.

Contents

Overview of Yogurt and Other Fermented Dairy Products, Fatih Yildiz; Strategies for Yogurt Manufacturing, Barbaros Ozer; Yogurt Microbiology and Biochemistry, G. Candan Gurakan and Neslihan Altay; Ayran: Microbiology and Technology, Celalettin Kocak and Yahya Kemal Avsar; Kefir and Koumiss: Microbiology and Technology, Zeynep Guzel-Seydim, TugE ba Kok-Tas, and Annel K. Greene; Probiotic Dairy Beverages: Microbiology and Technology, G. Candan Gurakan, Aysun Cebeci, and H. Barbaros Ozer; Functional Bioactive Dairy Ingredients, Theodoras H. Varzakas and Ioannas S. Arvanitoyannis; Quality Attributes of Yogurt and Functional Dairy Products, Barbaros Ozer and Huseyin Avni KA rmacA; Nutritional Aspects of Yogurt and Functional Dairy Products, Costas Chryssanthopoulos and Maria Maridaki; Health Attributes of Yogurt and Functional Dairy Products, Yonca Karagul-Yuceer and Yahya Kemal Avsar; Immunity and Functional Diary Foods in Human Life Cycle, Ilkay Basturk; Functional Dairy Foods and Flora Modulation, Theodoras H. Varzakas, Ioannas S. Arvanitoyannis, and Eugenia Bezirtzoglou; Application of Functional Dairy Products from IBS to IBD, Tarkan Karakan; Functional Dairy Products and Probiotics in Infectious Diseases, Meltem Yalinay Cirak; Index

Customer Reviews

Biography

Dr. Fatih Yildiz is a professor in the Food Engineering and Biotechnology Departments at the Middle East Technical University in Ankara, Turkey.