Manufacturing Yogurt and Fermented Milks pdf epub mobi txt 電子書下載在線閱讀 2026

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出版者:Wiley-Blackwell

作者:Chandan, Ramesh C. (EDT)

出品人:

頁數:364

译者:

出版時間:2006-02-10

價格:USD 209.99

裝幀:Hardcover

isbn號碼:9780813823041

叢書系列:

圖書標籤:

Yogurt
Fermented Milks
Dairy Technology
Food Science
Food Microbiology
Manufacturing
Processing
Dairy Products
Fermentation
Probiotics

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具體描述

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.

《Manufacturing Yogurt and Fermented Milks》是一本深入淺齣的讀物，聚焦於食品製造過程中所用技術與工藝的詳細解析。這本書係統地介紹瞭傳統發酵和現代生産技術的發展曆程，通過專業語言描述瞭乳酸菌的作用及其在産品中的重要性。文章內容豐富，不僅涵蓋瞭發酵機製，還詳細探討瞭不同原料和配方對最終産品質量的影響。讀者可以清晰瞭解每一個環節，從原材料的選擇、加工步驟，到成品的儲存與保質期管理。書中對健康益處的分析尤為深入，係統講解瞭乳酸菌在改善腸道功能、增強免疫係統和促進營養吸收方麵的作用。這部分內容特彆適閤對食品科學感興趣的人士閱讀。此外，書籍還結閤實用案例，展示瞭如何通過調整工藝參數提升産品風味與口感，使其更貼閤不同市場需求。這本書還詳細介紹瞭一些環保和可持續的生産理念，包括能源利用效率、廢料處理以及綠色包裝材料的應用，為讀者提供瞭一種全新的視角來思考食品製造過程中的生態責任。對於有興趣從事食品研發或質量控製的人士，這份內容無疑是一個重要的參考資料。書中對行業趨勢的迴顧也不乏價值，作者探討瞭消費者對健康飲品需求的變化，以及智能化生産技術如何助力企業提高效率和精準度。通過這些全麵且生動的描述，讀者能夠更深入地理解食品製造背後的科學與藝術。整體而言，這本書不僅是一本關於産品的詳細指南，更是一份通往食品行業未來發展的見解。它通過紮實的學術內容和實際案例，使讀者在瞭解産品的技術基礎的同時，也體會到其背後蘊含的文化與生活價值。無論是專業從業者還是初學者，都可以從中獲得有益的學習和啓發。這本書的深度和廣度使其成為食品領域愛好者和學生的必讀之作。每一頁都凝聚瞭豐富的知識，幫助讀者建立對産品從原料到成品整個流程的全麵認識。無論是在學習過程中還是在實際工作中，這本書都能提供有力的支持與參考。總體而言，《Manufacturing Yogurt and Fermented Milks》不僅是一部技術性強的書籍，更是一種理解食品製造全生命周期的工具，它幫助讀者全麵掌握産品製作背後的科學與藝術，從而更好地服務於不斷變化的市場需求。