Abstract
This chapter discusses various fermented milk products, especially mesophilic-acid-coagulated and thermophilic products, and their use as dairy ingredients.
| Original language | English |
|---|---|
| Title of host publication | Dairy Ingredients for Food Processing |
| Editors | Ramesh C. Chandan, Arun Kilara |
| Place of Publication | U.S.A. |
| Publisher | Wiley-Blackwell |
| Pages | 335-356 |
| Number of pages | 22 |
| ISBN (Print) | 9780813817460 |
| Publication status | Published - 2011 |
Keywords
- dairy products
- fermentation