Development and Manufacture of Yogurt and Other Functional Dairy Products
✍️ Yildiz, FatihA technical guide to the science and manufacturing of yogurt and functional dairy products.
The book examines the biological mechanisms behind fermented dairy items through specialized chapters on Ayran, Kefir, and Kumiss. It connects microbiological data with health applications, including immune system responses and digestive disease management. The text also covers quality attributes and nutritional aspects, providing a scientific framework for understanding probiotic benefits.
The book reviews developments since the turn of the 19th century, tracing how biological sciences have changed yogurt production. It covers global traditions like Ayran and Kumiss while focusing on modern regulatory and industrial standards for functional dairy foods.
📝 Description: Development and Manufacture of Yogurt and Other Functional Dairy Products
💎 Expert review
📖 Why choose it
Why this book is worth reading
Food scientists, microbiologists, and engineers gain an invaluable industrial resource detailing the advanced science and manufacturing of yogurt and functional dairy items. The book connects complex microbiological data directly with health applications, examining immune system responses and digestive disease management. By addressing specific biological and processing challenges in modern production, contributors like Barbaros Özer and G. Candan Gurakan provide a cellular-level view of fermentation. Furthermore, specialized chapters covering Ayran, Kefir, and Kumiss unpack unique manufacturing technologies and functional ingredients, making it an essential reference for professionals navigating probiotic beverages and regulatory frameworks.
⭐ Reader reviews
Reader rating
Fatih Yildiz has assembled a rigorous technical examination of fermented dairy science that moves far beyond general history. The text effectively organizes its content by product type and health application, featuring specialized sections like the application of functional dairy products from IBS to IBD. However, prospective buyers must note that this is strictly an industrial manual rather than a casual home-cooking guide. It does not suit home cooks seeking recipes or culinary stories. Instead, the content remains firmly focused on industrial processes, regulatory frameworks, and the scientific analysis of probiotic efficacy, making it ideal for technical experts while remaining entirely inaccessible to the casual kitchen reader.
❓ Frequently asked questions
📖 Who should read this
Food scientists and dairy industry professionals seeking technical guidance on yogurt production. Researchers studying functional foods will find value in the microbiological insights. It is not intended for home cooks looking for simple recipes or casual culinary inspiration.
