Fermented Milk and Dairy Products

Overview

This book examines all advanced areas of research on fermented milks and includes the most recent references available.

Content Coverage

It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products, and quality assurance and future prospects.

Approach

All these issues linked to fermented milk and milk products are discussed in detail, using a global perspective.