Chapter 76. Yogurt

  1. Y. H. Hui Senior Scientist
  1. Lisa Pannell Principal Scientist1,
  2. Tonya C. Schoenfuss Sr. Scientist2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch76

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Pannell, L. and Schoenfuss, T. C. (2006) Yogurt, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch76

Editor Information

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

Author Information

  1. 1

    9000 Plymouth Avenue North, Golden Valley, MN 55427-3870, USA

  2. 2

    330 University Avenue Southeast, Minneapolis, MN 55414-1779, USA

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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Keywords:

  • yogurt manufacture;
  • shelf life quality control;
  • heat treatment and homogenization

Summary

This chapter contains sections titled:

  • Introduction

  • Definition of Yogurt

  • Yogurt Manufacture

  • Manufacture of Specialty Yogurt Products

  • Chemical and Biological Changes During Yogurt Production and Shelf Life

  • Yogurt Microbiology

  • Yogurt Nutrition

  • References

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