Manufacturing Yogurt and Fermented Milks pdf epub mobi txt 电子书下载 2026

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出版者:Wiley-Blackwell

作者:Chandan, Ramesh C. (EDT)

出品人:

页数:364

译者:

出版时间:2006-02-10

价格:USD 209.99

装帧:Hardcover

isbn号码:9780813823041

丛书系列:

图书标签:

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

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具体描述

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》是一本深入浅出的读物，聚焦于食品制造过程中所用技术与工艺的详细解析。这本书系统地介绍了传统发酵和现代生产技术的发展历程，通过专业语言描述了乳酸菌的作用及其在产品中的重要性。文章内容丰富，不仅涵盖了发酵机制，还详细探讨了不同原料和配方对最终产品质量的影响。读者可以清晰了解每一个环节，从原材料的选择、加工步骤，到成品的储存与保质期管理。书中对健康益处的分析尤为深入，系统讲解了乳酸菌在改善肠道功能、增强免疫系统和促进营养吸收方面的作用。这部分内容特别适合对食品科学感兴趣的人士阅读。此外，书籍还结合实用案例，展示了如何通过调整工艺参数提升产品风味与口感，使其更贴合不同市场需求。这本书还详细介绍了一些环保和可持续的生产理念，包括能源利用效率、废料处理以及绿色包装材料的应用，为读者提供了一种全新的视角来思考食品制造过程中的生态责任。对于有兴趣从事食品研发或质量控制的人士，这份内容无疑是一个重要的参考资料。书中对行业趋势的回顾也不乏价值，作者探讨了消费者对健康饮品需求的变化，以及智能化生产技术如何助力企业提高效率和精准度。通过这些全面且生动的描述，读者能够更深入地理解食品制造背后的科学与艺术。整体而言，这本书不仅是一本关于产品的详细指南，更是一份通往食品行业未来发展的见解。它通过扎实的学术内容和实际案例，使读者在了解产品的技术基础的同时，也体会到其背后蕴含的文化与生活价值。无论是专业从业者还是初学者，都可以从中获得有益的学习和启发。这本书的深度和广度使其成为食品领域爱好者和学生的必读之作。每一页都凝聚了丰富的知识，帮助读者建立对产品从原料到成品整个流程的全面认识。无论是在学习过程中还是在实际工作中，这本书都能提供有力的支持与参考。总体而言，《Manufacturing Yogurt and Fermented Milks》不仅是一部技术性强的书籍，更是一种理解食品制造全生命周期的工具，它帮助读者全面掌握产品制作背后的科学与艺术，从而更好地服务于不断变化的市场需求。