MARC Record from Library of Congress

LEADER: 03533cam a22003617i 4500
001 2015458709
003 DLC
005 20151230081803.0
008 151228s2016 flua b 001 0 eng d
010 $a 2015458709
020 $a9781466577978 (hardcover)
020 $a1466577975 (hardcover)
035 $a(OCoLC)ocn926109115
040 $aU3G$beng$cU3G$erda$dBDX$dYDXCP$dOCLCO$dLTSCA$dOCLCF$dDLC
042 $alccopycat
050 00 $aTP565$b.F468 2016
245 00 $aFermented milk and dairy products /$cedited by Anil Kumar Puniya.
264 1 $aBoca Raton, FL :$bCRC Press, Taylor & Francis Group,$c[2016]
300 $axxix, 714 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aFermented foods and beverages series
504 $aIncludes bibliographical references and index.
505 00 $aMachine generated contents note:$gpt. I$tIntroduction, Scope, and Significance --$gch. 1$tFermented Milk and Dairy Products: An Overview /$rRavinder Malik --$gch. 2$tNutritional and Therapeutic Characteristics of Fermented Dairy Products /$rHariom Yadav --$gch. 3$tLactic Acid Bacteria and Associated Product Characteristics within Milk Fermentation /$rJulia Hartung --$gpt. II$tStarter Cultures in Milk Fermentation --$gch. 4$tTypes and Application of Lactic Starters /$rRameshwar Singh --$gch. 5$tMetabolic Characteristics of Lactic Starters /$rPrakash M. Halami --$gch. 6$tMolecular Biology of Adaptation of Starter Lactic Acid Bacteria to Dairy System /$rJai Kumar Kaushik --$gch. 7$tPreservation of Lactic Starter Cultures /$rChalat Santivarangkna --$gpt. III$tDairy Products Based on the Type of Fermentation: Pure Lactic Fermentations (Mesophilic, Thermophilic, and probiotic products) --$gch. 8$tNatural and Cultured Buttermilk /$rAshish Tyagi --$gch. 9$tAcidophilus Milks /$rJashbhai B. Prajapati --$gch. 10$tBifidus Milks /$rJashbhai B. Prajapati --$gch. 11$tYogurt: Concepts and Developments /$rRameshwar Singh --$gch. 12$tTechnology of Fresh Cheeses /$rRitika Puri --$gch. 13$tDahi, Lassi, and Shrikhand /$rM.C. Varadaraj --$gch. 14$tIndonesian Dadih /$rIngrid Suryanti Surono --$gch. 15$tTraditional Fermented Dairy Products of Turkey /$rBulent Kabak --$gch. 16$tCheese Whey Fermentation /$rJose A. Teixeira --$gpt. IV$tDairy Products Based on the Type of Fermentation: Fungal Lactic Fermentations --$gch. 17$tMilk Kefir: Structure and Microbiological and Chemical Composition /$rDisney Ribeiro Dias --$gch. 18$tKoumiss: Nutritional and Therapeutic Values /$rK.P.S. Sangu --$gch. 19$tViili /$rSheng-Yao Wang --$gpt. V$tHealth Benefits --$gch. 20$tProbiotic Dairy Products /$rChand Ram --$gch. 21$tHealth Benefits of Fermented Probiotic Dairy Products /$rJulia Tennila --$gch. 22$tValidation of Health Claims for Fermented Milks /$rFarah Hosseinian --$gpt. VI$tQuality Assurance, Packaging, and Other Prospects --$gch. 23$tQuality Assurance of Fermented Dairy Products /$rNaresh Kumar --$gch. 24$tPackaging of Fermented Milks and Dairy Products /$rAshish Kumar Singh --$gch. 25$tXylitol: An Alternative Sweetener for Dairy Products /$rDavid Bryant.
650 0 $aFermented milk.
650 0 $aDairy products.
650 0 $aFood$xMicrobiology.
650 7 $aDairy products.$2fast$0(OCoLC)fst00886959
650 7 $aFermented milk.$2fast$0(OCoLC)fst00922992
650 7 $aFood$xMicrobiology.$2fast$0(OCoLC)fst00930535
700 1 $aPuniya, Anil Kumar,$eeditor.
830 0 $aFermented foods and beverages series.