Chapter 10. Cultured Milk and Yogurt

  1. Ramesh C. Chandan Ph.D. Chief Editor Consultant
  1. T. Vasiljevic Ph.D.1 and
  2. N. P. Shah Ph.D. Professor of Food Science and Technology2

Published Online: 27 MAR 2009

DOI: 10.1002/9780813804033.ch10

Dairy Processing & Quality Assurance

Dairy Processing & Quality Assurance

How to Cite

Vasiljevic, T. and Shah, N. P. (2008) Cultured Milk and Yogurt, in Dairy Processing & Quality Assurance (ed R. C. Chandan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813804033.ch10

Editor Information

  1. 1364, 126th Avenue NW, Minneapolis, MN 55448-4004, USA

Author Information

  1. 1

    School of Molecular Sciences, Victoria University, Melbourne, Australia

  2. 2

    School of Molecular Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Vic 8001, Australia

Publication History

  1. Published Online: 27 MAR 2009
  2. Published Print: 10 OCT 2008

ISBN Information

Print ISBN: 9780813827568

Online ISBN: 9780813804033

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Keywords:

  • homofermentative group, utilizing Embden-Meyerhof-Parnas (EMP) pathway for glycolysis;
  • extracellular polysaccharides (EPS);
  • Scandinavian cultured dairy products;
  • Bulgarian buttermilk;
  • Helicobacter pylori and intestinal pathogens;
  • Inflammatory bowel disease (IBD)

Summary

This chapter contains sections titled:

  • Introduction

  • Varieties of Cultured Dairy Products

  • Fermentation Principles

  • Characteristics of Starter Cultures

  • The Manufacture of Yogurt and Other Cultured Dairy Products

  • Cultured Dairy Products Produced by Mesophilic Lactic Starter Cultures

  • Cultured Dairy Products Produced by Thermophilic Lactic Starter Cultures

  • Cultured Dairy Products Produced by Mixed Fermentation

  • Probiotics

  • Health Potential of Probiotic Dairy Products

  • Quality Control of Cultured Dairy Products

  • References