000			03502cam a22003377i 4500
001			41297
005			20240114201320.0
008			151228s2016 flua b 001 0 eng d
010			_a 2015458709
020			_a9781466577978 _q (hardcover)
020			_a1466577975 _q (hardcover)
035			_a(OCoLC)ocn926109115
040			_aU3G _beng _cU3G _dBDX _dYDXCP _dOCLCO _dLTSCA _dOCLCF _dDLC _dBAUN _erda
049			_aBAUN_MERKEZ
050	0	0	_aTP565 _b.F468 2016
245	0	0	_aFermented milk and dairy products / _cedited by Anil Kumar Puniya.
264		1	_aBoca Raton, FL : _bCRC Press, Taylor & Francis Group, _c[2016]
300			_axxix, 714 pages : _billustrations ; _c24 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aFermented foods and beverages series
504			_aIncludes bibliographical references and index.
505	0	0	_aMachine generated contents note: _gpart I _tIntroduction, Scope, and Significance -- _gchapter 1 _tFermented Milk and Dairy Products: An Overview / _rRavinder Malik -- _gchapter 2 _tNutritional and Therapeutic Characteristics of Fermented Dairy Products / _rHariom Yadav -- _gchapter 3 _tLactic Acid Bacteria and Associated Product Characteristics within Milk Fermentation / _rJulia Hartung -- _gpart II _tStarter Cultures in Milk Fermentation -- _gchapter 4 _tTypes and Application of Lactic Starters / _rRameshwar Singh -- _gchapter 5 _tMetabolic Characteristics of Lactic Starters / _rPrakash M. Halami -- _gchapter 6 _tMolecular Biology of Adaptation of Starter Lactic Acid Bacteria to Dairy System / _rJai Kumar Kaushik -- _gchapter 7 _tPreservation of Lactic Starter Cultures / _rChalat Santivarangkna -- _gpart III _tDairy Products Based on the Type of Fermentation: Pure Lactic Fermentations (Mesophilic, Thermophilic, and probiotic products) -- _gchapter 8 _tNatural and Cultured Buttermilk / _rAshish Tyagi -- _gchapter 9 _tAcidophilus Milks / _rJashbhai B. Prajapati -- _gchapter 10 _tBifidus Milks / _rJashbhai B. Prajapati -- _gchapter 11 _tYogurt: Concepts and Developments / _rRameshwar Singh -- _gchapter 12 _tTechnology of Fresh Cheeses / _rRitika Puri -- _gchapter 13 _tDahi, Lassi, and Shrikhand / _rM.C. Varadaraj -- _gchapter 14 _tIndonesian Dadih / _rIngrid Suryanti Surono -- _gchapter 15 _tTraditional Fermented Dairy Products of Turkey / _rBulent Kabak -- _gchapter 16 _tCheese Whey Fermentation / _rJose A. Teixeira -- _gpart IV _tDairy Products Based on the Type of Fermentation: Fungal Lactic Fermentations -- _gchapter 17 _tMilk Kefir: Structure and Microbiological and Chemical Composition / _rDisney Ribeiro Dias -- _gchapter 18 _tKoumiss: Nutritional and Therapeutic Values / _rK.P.S. Sangu -- _gchapter 19 _tViili / _rSheng-Yao Wang -- _gpart V _tHealth Benefits -- _gchapter 20 _tProbiotic Dairy Products / _rChand Ram -- _gchapter 21 _tHealth Benefits of Fermented Probiotic Dairy Products / _rJulia Tennila -- _gchapter 22 _tValidation of Health Claims for Fermented Milks / _rFarah Hosseinian -- _gpart VI _tQuality Assurance, Packaging, and Other Prospects -- _gchapter 23 _tQuality Assurance of Fermented Dairy Products / _rNaresh Kumar -- _gchapter 24 _tPackaging of Fermented Milks and Dairy Products / _rAshish Kumar Singh -- _gchapter 25 _tXylitol: An Alternative Sweetener for Dairy Products / _rDavid Bryant.
650		0	_aFermented milk.
650		0	_aDairy products.
650		0	_aFood _xMicrobiology.
700	1		_aPuniya, Anil Kumar,
830		0	_9110085 _aFermented foods and beverages series.
942			_2lcc _cKT
999			_c37786 _d37786