Chapter 6. Structure of Fermented Milks

  1. Adnan Tamime Dr
  1. A.Y. Tamime,
  2. A. Hassan,
  3. E. Farnworth and
  4. T. Toba

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995921.ch6

Structure of Dairy Products

Structure of Dairy Products

How to Cite

Tamime, A.Y., Hassan, A., Farnworth, E. and Toba, T. (2007) Structure of Fermented Milks, in Structure of Dairy Products (ed A. Tamime), Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995921.ch6

Editor Information

  1. Dairy Science and Technology Consultant, Ayr, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 30 APR 2007

ISBN Information

Print ISBN: 9781405129756

Online ISBN: 9780470995921



  • fermented milks;
  • production and consumption;
  • lactic acid fermentations;
  • lactic acid-yeast fermentations;
  • lactic acid-mould fermentations


This chapter contains sections titled:

  • Introduction

  • Background to manufacturing practice

  • Patterns of production and consumption

  • Lactic acid fermentations

  • Lactic acid-yeast fermentations

  • Lactic acid-mould fermentations

  • Concentrated fermented milk products

  • Frozen yoghurt and related products

  • Dried fermented milk products

  • Conclusions