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.
Overview of Yogurt and Other Fermented Dairy Products, Fatih Yildiz
Strategies for Yogurt Manufacturing, Barbaros Ozer
Yogurt Microbiology and Biochemistry, G. Candan Gurakan and Neslihan Altay
Ayran: Microbiology and Technology, Celalettin Kocak and Yahya Kemal Avsar
Kefir and Koumiss: Microbiology and Technology, Zeynep Guzel-Seydim, Tug˘ba Kok-Tas, and Annel K. Greene
Probiotic Dairy Beverages: Microbiology and Technology, G. Candan Gurakan, Aysun Cebeci, and H. Barbaros Ozer
Functional Bioactive Dairy Ingredients, Theodoras H. Varzakas and Ioannas S. Arvanitoyannis
Quality Attributes of Yogurt and Functional Dairy Products, Barbaros Ozer and Huseyin Avni Kırmacı
Nutritional Aspects of Yogurt and Functional Dairy Products, Costas Chryssanthopoulos and Maria Maridaki
Health Attributes of Yogurt and Functional Dairy Products, Yonca Karagul-Yuceer and Yahya Kemal Avsar
Immunity and Functional Diary Foods in Human Life Cycle, Ilkay Basturk
Functional Dairy Foods and Flora Modulation, Theodoras H. Varzakas, Ioannas S. Arvanitoyannis, and Eugenia Bezirtzoglou
Application of Functional Dairy Products from IBS to IBD, Tarkan Karakan
Functional Dairy Products and Probiotics in Infectious Diseases, Meltem Yalinay Cirak
Dr. Fatih Yildiz is a professor in the Food Engineering and Biotechnology Departments at the Middle East Technical University in Ankara, Turkey.