“Grab this if you work in commercial dairy processing or food science and need deep technical manufacturing insights. Home cooks looking for simple kitchen recipes or weekend hobbyist yogurt guides will be deeply disappointed by its industrial focus.
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
💎 Expert review
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Eatbook Family editorial team
Cookbook desk
Readers seeking home cooking recipes, artisanal kitchen guides, or narrative food writing will find this volume entirely unsuitable. For home fermenters or casual cooks, the specialized academic tone and industrial scope make it overly dense and impractical. However, for dairy scientists, nutritionists, and professional producers who require precise technological backgrounds and production insights, it serves as an authoritative and essential industry reference.
✓ EDITOR'S REVIEW
⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Grab this if you work in commercial dairy processing or food science and need deep technical manufacturing insights. Home cooks looking for simple kitchen recipes or weekend hobbyist yogurt guides will be deeply disappointed by its industrial focus.
Reader rating
4.4
Based on 1 reviews
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Eatbook Family editorial team
Readers seeking home cooking recipes, artisanal kitchen guides, or narrative food writing will find this volume entirely unsuitable. For home fermenters or casual cooks, the specialized academic tone and industrial scope make it overly dense and impractical. However, for dairy scientists, nutritionists, and professional producers who require precise technological backgrounds and production insights, it serves as an authoritative and essential industry reference.
❓ Frequently asked questions
Because this is an advanced technical reference for the dairy industry, it uses scientific and metric-based manufacturing specifications rather than home baking cups.
The ingredients and components discussed are tailored for commercial dairy plants and industrial processing facilities rather than standard grocery stores.
📖 Who should read this
Grab this if you work in commercial dairy processing or food science and need deep technical manufacturing insights. Home cooks looking for simple kitchen recipes or weekend hobbyist yogurt guides will be deeply disappointed by its industrial focus.
📜 Historical context
Rooted in global dairy science and industrial manufacturing traditions, this professional resource compiles international expertise on large-scale production. It explores the commercial evolution and technical processing methods behind traditional fermented beverages, focusing on commercial scale innovation rather than domestic kitchen preparation.
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