Technological Advances in Cheese and Fermented Milk Products
Contents: Preface. Abbreviations. 1. Cheese and fermented milk products--an overview. 2. Basic operations of cheese making technology. 3. Cheddar cheese. 4. Swiss cheese or Emmental cheese. 5. Mozzarella cheese. 6. Cottage cheese. 7. Processed cheese, cheese spread and processed cheese foods. 8. Fermented milk. 9. Yoghurt. 10. Traditional fermented milk product. Question bank. Glossary. Collateral readings. Subject index.
"Technological Advances in Cheese and Fermented Milk Products explores the growth of Cheese industry abroad and in India, in particular, which facilitates an understanding of a variety of Cheese and Fermented Milk Products in comprehensive terms. The treatise narrates the intricacy of major cheese and fermented milk products technology. Be it Cheddar, Swiss, Mozzarella, Cottage, Gonda or Yoghurt, Curd, Srikhand, all been depicted with different glow and holo. The unique feature of this book is the inclusion of chapters explaining recent trends in cheese and fermented milk products processing technology.
The wide coverage of this book makes it useful for dairy consultants and dairy plant operators, libraries, dairy professions and entrepreneurs. The book accommodates a number of diagrams/figures to enable the reader to grasp the subject conveniently. Complete documentation is earmarked as "Source" and included in the Collateral Readings Section. These references will give new impetus to interested students and research scholars to go through the current scenario of Cheese and Fermented Milk Product Industry in India and abroad." (jacket)
