Yogurt Culture

A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food
Author: Cheryl Sternman Rule
Publisher: Houghton Mifflin Harcourt
ISBN: 0544252322
Category: Cooking
Page: 352
View: 7329

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A global look at one of the world's most popular fermented foods, with recipes for every meal of the day

Development and Manufacture of Yogurt and Other Functional Dairy Products


Author: Fatih Yildiz
Publisher: CRC Press
ISBN: 9781420082081
Category: Technology & Engineering
Page: 451
View: 713

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While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.

The Sensory Evaluation of Dairy Products


Author: Stephanie Clark,Michael Costello,MaryAnne Drake,Floyd Bodyfelt
Publisher: Springer Science & Business Media
ISBN: 9780387774084
Category: Technology & Engineering
Page: 576
View: 7829

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The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Yoghurt

Science and Technology
Author: A. Y. Tamime,Richard Kenneth Robinson
Publisher: Woodhead Publishing
ISBN: 9781855733992
Category: Electronic books
Page: 619
View: 7596

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In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals, and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts, as well as all other recent changes and technological developments in the industry, including: the production of strained yoghurt by ultra filtration, the latest developments in mechanization and automation and the implementation of HACCP.

Maximizing Your Mini Farm

Self-Sufficiency on 1/4 Acre
Author: Brett L. Markham
Publisher: Skyhorse Publishing, Inc.
ISBN: 1620872978
Category: House & Home
Page: 272
View: 3384

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Mini farming describes a holistic approach to small-area farming that will show you how to produce 85 percent of an average family’s food on just a quarter acre—and earn $10,000 in cash annually while spending less than half the time that an ordinary job would require. Now expanding exponentially on his bestselling Mini Farming: Self-Sufficiency on 1⁄4 Acre, Brett Markham gives you tips, tricks, and planning advice on how to make the most of your mini farm. New topics include: -Soil and Fertility yy Tools and Techniques -Planting Guides and Seeders -Easy Trellising -Weed Control Techniques -Greater Food Self-Sufficiency -Making Your Own Country Wines -Making Your Own Vinegars -Making Cheese at Home -Cooking for Self-Sufficiency Keep your costs down and production high with this complete guide to maximizing your mini farm—whether it’s a rooftop urban garden, a suburban backyard, or a more substantial plot of land. Materials, tools, and techniques are detailed with tables, diagrams, and 200 color illustrations and author photographs.

Modern Food Microbiology


Author: James M. Jay,Martin J. Loessner,David A. Golden
Publisher: Springer Science & Business Media
ISBN: 9780387231808
Category: Science
Page: 790
View: 9306

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This authoritative book builds on its trusted and established sections on food preservation. With thirty revised and updated chapters, and new sections on many topics, the seventh edition of this classic text brings benefits to professors and students alike.

Effect of Culture Organisms on Some Nutritional Properties of Yogurt


Author: Célia Lúcia de Luces Fortes Ferreira
Publisher: N.A
ISBN: N.A
Category: Yogurt
Page: 292
View: 4686

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The purpose of this investigation was to determine whether starter cultures and fermentation involved in the production of yogurt would have any effect on the amount of some nutrients such as orotic acid, biotin, ciacin, pantothenic acid, and folic acid.

Manufacturing Yogurt and Fermented Milks


Author: Ramesh C. Chandan,Arun Kilara
Publisher: John Wiley & Sons
ISBN: 1118481321
Category: Technology & Engineering
Page: 496
View: 4088

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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 writeManufacturing Yogurt and Fermented Milks, 2nd Edition. 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.

The Homesteading Handbook

A Back to Basics Guide to Growing Your Own Food, Canning, Keeping Chickens, Generating Your Own Energy, Crafting, Herbal Medicine, and More
Author: Abigail R. Gehring
Publisher: Skyhorse Publishing, Inc.
ISBN: 1616082658
Category: House & Home
Page: 272
View: 4965

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Explains how to grow an organic garden, preserve the food one grows, build alternate-energy devices by hand, identify edible wild foods, conserve water, handcraft household items and much more, in a book with 500 full-color illustrations. Original.

Storey's Basic Country Skills

A Practical Guide to Self-Reliance
Author: John Storey,Martha Storey
Publisher: Storey Publishing
ISBN: 1603427376
Category: House & Home
Page: 576
View: 8162

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Whether you live on a small suburban lot or have a many acres in the country, this inspiring collection will empower you to increase your self-sufficiently and embrace a more independent lifestyle. A variety of authors share their specialized knowledge and provide practical instructions for basic country skills like preserving vegetables, developing water systems, keeping farm animals, and renovating barns. From sharpening an axe to baking your own bread, you’ll be amazed at the many ways learning traditional skills can enrich your life.

Fundamentals of Food Biotechnology


Author: Byong H. Lee
Publisher: John Wiley & Sons
ISBN: 1118384911
Category: Science
Page: 544
View: 1002

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Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.

Artisan Cheese Making at Home

Techniques and Recipes for Mastering World-Class Cheese
Author: Mary Karlin
Publisher: Ten Speed Press
ISBN: 1607740443
Category: Cooking
Page: 256
View: 4401

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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process. From the Hardcover edition.

Handbook of Food Science, Technology, and Engineering - 4 Volume Set


Author: Y. H. Hui,Frank Sherkat
Publisher: CRC Press
ISBN: 146650787X
Category: Technology & Engineering
Page: 3632
View: 3539

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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

The Ultimate Dehydrator Cookbook

The Complete Guide to Drying Food, Plus 398 Recipes, Including Making Jerky, Fruit Leather & Just-Add-Water Meals
Author: Tammy Gangloff,Steven Gangloff,September Ferguson
Publisher: Stackpole Books
ISBN: 0811760863
Category: Cooking
Page: 368
View: 3151

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The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest.

Allergen Management in the Food Industry


Author: Joyce I. Boye,Samuel Benrejeb Godefroy
Publisher: John Wiley & Sons
ISBN: 9781118060285
Category: Technology & Engineering
Page: 624
View: 1761

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This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.