Yogurt Production | overtheroadtruckersdispatch.comModern Dairy Technology pp Cite as. Although yoghurt and other fermented milks can be manufactured on a small scale, and with modest levels of technology, the growing demand for products within the industrialised countries has lead to the installation of plants capable of handling thousands of litres of milk per day. As a result, sophisticated, automated systems of manufacture are now commonplace, and yet the basic approach to production is still reminiscent of the traditional procedures that have been associated with the peoples of the Middle East for hundreds of years. The reason for this linkage lies in the fact that success with any fermented product lies with the microflora and, in many cases, the microorganisms employed in a modern factory are basically derived from traditional cultures. Obviously, the manufacturers of starter cultures have become heavily involved with the selection of strains with special attributes, but at generic or species level, many of the bacteria enjoy a long association with the dairy industry Tamime,
Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories:. All manufacturing processes are supported by sound scientific, technological, and engineering principles. This website requires certain cookies to work and uses other cookies to help you have the best experience.