Encyclopedia of Fermented Fresh Milk Products

Author: Joseph A. Kurmann
Edition: 1992
Binding: Hardcover
ISBN: 0442008694

Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products

This wide-ranging encyclopedia presents an international survey of fermented fresh milk and related products. Download Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products from rapidshare, mediafire, 4shared. 400 entries cover traditional and non-traditional fermented fresh milk, cream, buttermilk, and whey products. Many new or little-known products and by-products are included, providing R&D personnel with a wealth of new product ideas. The internationally recognized team of authors provide detailed information on the products' preparation and manufacture, uses, sensory characteristics, microbiology, chemical composition, nutritional value and significance for health. Special emphasis is given to products that have a "healthy" image including yoghurt, acidophilus and bifidus products. Also included are fermented baby foods, whey-drained Search and find a lot of education books in many category availabe for free download.

Encyclopedia of Fermented Fresh Milk Products Download

Encyclopedia of Fermented Fresh Milk Products education books for free. 400 entries cover traditional and non-traditional fermented fresh milk, cream, buttermilk, and whey products. Many new or little-known products and by-products are included, providing R&D personnel with a wealth of new product ideas. The internationally recognized team of authors provide detailed information on the products' preparation and manufacture, uses, sensory characteristics, microbiology, chemical composition, nutritional value and significance for health. Special emphasis is given to products that have a "healthy" image including yoghurt, acidophilus and bifidus products 00 entries cover traditional and non-traditional fermented fresh milk, cream, buttermilk, and whey products. Many new or little-known products and by-products are included, providing R&D personnel with a wealth of new product ideas. The internationally recognized team of authors provide detailed information on the products' preparation and manufacture, uses, sensory characteristics, microbiology, chemical composition, nutritional value and significance for health. Special emphasis is given to products that have a "healthy" image including yoghurt, acidophilus and bifidus products. Also included are fermented baby foods, whey-drained

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