Fermented dairy ingredients

Junus Salampessy, Kasipathy Kailasapathy

    Research output: Chapter in Book / Conference PaperChapter

    2 Citations (Scopus)

    Abstract

    This chapter discusses various fermented milk products, especially mesophilic-acid-coagulated and thermophilic products, and their use as dairy ingredients.
    Original languageEnglish
    Title of host publicationDairy Ingredients for Food Processing
    EditorsRamesh C. Chandan, Arun Kilara
    Place of PublicationU.S.A.
    PublisherWiley-Blackwell
    Pages335-356
    Number of pages22
    ISBN (Print)9780813817460
    Publication statusPublished - 2011

    Keywords

    • dairy products
    • fermentation

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