13. Fermented Dairy Ingredients

  1. Ramesh C. Chandan PhD3 and
  2. Arun Kilara PhD4
  1. Junus Salampessy PhD1 and
  2. Kasipathy Kailasapathy PhD2

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch13

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Salampessy, J. and Kailasapathy, K. (2011) Fermented Dairy Ingredients, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch13

Editor Information

  1. 3

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 4

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. 1

    University of Western Sydney, Hawkesbury Campus, Building M1, Room 31, Bourke Street, Richmond, NSW 2753, Australia

  2. 2

    School of Natural Sciences, Centre for Plant and Food Sciences, University of Western Sydney, DC, Locked Bag 1797, South Penrith, New South Wales 1797, Australia

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169



  • fermented dairy ingredients;
  • fermented milk products, mesophilic-acid-coagulated and thermophilic products, and their use as dairy ingredients;
  • microflora of milk fermentation;
  • microorganisms in milk fermentation - three groups, mesophilic, thermophilic and artisanal;
  • yogurt, as dairy product - from fermentation of milk;
  • yogurt manufacture, key steps - as standarization of milk fat, fortification of milk solids;
  • physicochemical changes - in yogurt manufacture;
  • flow process chart - for cottage cheese manufacture;
  • shelf life of cottage cheese - composition permitting microorganisms to grow;
  • choice of starter culture - affecting cultured flavor and acidity of sour cream


This chapter contains sections titled:

  • Introduction

  • Microflora of Milk Fermentation

  • Fermented Dairy Products

  • References