Chapter 67. Fermented Milks Popular in Europe and North America

  1. Y. H. Hui Senior Scientist
  1. A. Y. Tamime1,
  2. R. K. Robinson2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch67

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Tamime, A. Y. and Robinson, R. K. (2006) Fermented Milks Popular in Europe and North America, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch67

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    24 Queens Terrace, Ayr KA7 1DX, Scotland, UK

  2. 2

    The University of Reading, School of Biosciences, P.O. Box 226, Reading RG6 6AP, UK

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • fermented milk popularity in Europe and North America;
  • fermented milk manufacture;
  • fermented milks with yeasts and lactic starter cultures

Summary

This chapter contains sections titled:

  • Introduction/Background

  • Classification and Diversity of Products

  • Patterns of Production

  • Manufacture of Fermented Milks

  • Conclusion and Future Trends

  • References

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