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Description - Fermented Milks by A. Y. Tamime

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: * A practically-oriented and user-friendly guide * Key commercially important information * Coverage of all the major stages of manufacture * Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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Book Details

ISBN: 9780632064588
ISBN-10: 0632064587
Format: Hardback
(259mm x 186mm x 28mm)
Pages: 280
Imprint: Blackwell Science Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 9-Jun-2006
Country of Publication: United Kingdom

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Author Biography - A. Y. Tamime

Adnan Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.

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