Contenu
This book examines all advanced areas of research on fermented milks and includes the most recent references available. 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. All these issues linked to fermented milk and milk products are discussed in detail, using a global perspective.
Informations bibliographiques
décembre 2025, env. 744 Pages, Fermented Foods and Beverages Series, Anglais
Taylor and Francis
978-1-138-89437-2