Manufacturing Yogurt and Fermented Milks -- Copyright -- Contents -- List of contributors -- Preface to the second edition -- Preface to the first edition -- Part I Basic background -- 1 History and consumption trends -- 1.1 Overview of the world dairy industry -- 1.2 Milk production in the USA -- 1.3 Production of dairy foods in the USA -- 1.4 Fermented/cultured dairy products -- 1.5 Occurrence and consumption of fermented milks in various regions -- 1.6 Major commercial fermented milks -- 1.7 Scandinavian fermented milks -- 1.8 Russian and Eastern European fermented milks -- 1.9 Middle Eastern fermented milks -- 1.10 South Asian fermented milks -- References and further reading -- 2 Milk composition, physical and processing characteristics -- 2.1 Introduction -- 2.2 Milk composition -- 2.3 Milk components and processing characteristics -- 2.4 Physicochemical properties of milk -- References and further reading -- 3 Regulatory requirements for milk production, transportation and processing -- 3.1 Introduction -- 3.2 From farm to factory -- 3.3 History of milk safety -- 3.4 United States Public Health Grade "A" Milk Safety Program -- 3.5 Inspection of milk safety -- 3.6 Farm requirements -- 3.7 Milk transportation -- 3.8 Processing plant -- 3.9 Hazard Analysis and Critical Control Point System -- 3.10 Standards and regulations -- 3.11 Milk pricing-US Federal Milk Marketing Orders -- Glossary -- References and further reading -- 4 Regulations for product standards and labeling -- 4.1 US Code of Federal Regulations -- 4.2 US product standards of identity -- 4.3 Fermented milk and milk products -- 4.4 Stayed provisions -- 4.5 Frozen yogurt -- 4.6 Food additives and packaging -- 4.7 Labeling -- 4.8 Codex Standards and definitions for fermented-milk products -- Glossary -- References and further reading -- 5 Principles of dairy processing.

5.1 Introduction -- 5.2 From farm to factory -- 5.3 Storage of raw milk -- 5.4 Overview of processing equipment in a dairy plant -- 5.5 Centrifugal operations -- 5.6 Thermal-processing systems -- 5.7 Homogenization -- 5.8 Membrane technology -- 5.9 Conclusion -- Further reading -- 6 Starter cultures for yogurt and fermented milks -- 6.1 Introduction -- 6.2 Starter functions -- 6.3 Factors affecting starter performance -- 6.4 Microorganisms used in starters for cultured dairy products -- 6.5 Genus Lactococcus -- 6.6 Comments on Cit+ Lactococcus lactis ssp. lactis -- 6.7 Genus Leuconostoc -- 6.8 Genus Streptococcus -- 6.9 Genus Lactobacillus -- 6.10 Genus Bifidobacterium -- 6.11 Starter-culture production -- 6.12 Miscellaneous starters -- 6.13 Literature -- References and further reading -- 7 Fermented dairy packaging materials -- 7.1 Introduction -- 7.2 Fundamentals of packaging -- 7.3 Packaging materials -- 7.4 Interactions between product and packaging -- 7.5 The package in product distribution -- 7.6 Graphic design and assessment -- 7.7 Economics of packaging -- 7.8 Regulation -- 7.9 Packaging and the environment -- 7.10 Packaging for yogurt and fermented dairy products -- 7.11 Future trends -- References and further reading -- 8 Milk and milk-based ingredients -- 8.1 Introduction -- 8.2 Composition and specifications -- 8.3 Performances in yogurt formulation -- 8.4 Conclusion -- References and further reading -- Part II Manufacture of yogurt -- 9 Yogurt: fruit preparations and flavoring materials -- 9.1 Introduction -- 9.2 Fruit as a raw material for yogurt preparations -- 9.3 Processing of fruit for use in yogurt fruit preparations -- 9.4 Formulation of fruit preparations -- 9.5 Processing yogurt fruit preparations -- 9.6 Packaging of fruit preparations -- 9.7 Acknowledgment -- References and further reading.

10 Ingredients for yogurt manufacture -- 10.1 Introduction -- 10.2 Dairy ingredients and their origin -- 10.3 Sweeteners -- 10.4 Stabilizers -- References and further reading -- 11 Principles of yogurt processing -- 11.1 Introduction -- 11.2 Mix preparation -- 11.3 Heat treatment -- 11.4 Homogenization -- 11.5 Yogurt starter -- 11.6 Changes in milk constituents during yogurt production -- References and further reading -- 12 Manufacture of various types of yogurt -- 12.1 Introduction -- 12.2 General manufacturing procedures applicable to all categories -- 12.3 Yogurt types, styles, subcategories and definitions -- 12.4 Market statistics on the yogurt trade -- 12.5 Manufacturing process for major yogurt categories -- 12.6 General manufacturing procedures for major types of yogurt -- 12.7 Post-culturing heat treatment -- References and further reading -- 13 Greek-style yogurt and related products -- 13.1 Introduction -- 13.2 Greek-style yogurt -- 13.3 Chakka and shrikhand -- 13.4 Quarg and fromage frais -- 13.5 Mishti doi/dahi -- References and further reading -- 14 Plant cleaning and sanitization -- 14.1 Introduction -- 14.2 Cleaning -- 14.3 Sanitization -- 14.4 Phage control -- 14.5 A final thought -- 15 Yogurt plant: quality assurance -- 15.1 Introduction -- 15.2 Regulatory obligations -- 15.3 Quality-control programs -- 15.4 National Yogurt Association criteria for live- and active-culture yogurts -- 15.5 Specification program -- References and further reading -- 16 Sensory analysis of yogurt -- 16.1 Introduction -- 16.2 Sensory-analysis techniques -- 16.3 Sensory analysis of yogurt -- 16.4 Conclusions -- References and further reading -- Part III Manufacture of fermented milks -- 17 Cultured buttermilk -- 17.1 Introduction -- 17.2 Milk supply -- 17.3 Processing of milk -- 17.4 Buttermilk starter culture.

17.5 Breaking, cooling, bottling and distribution -- Acknowledgment -- References and further reading -- 18 Cultured/sour cream -- 18.1 Early history -- 18.2 Present standards -- 18.3 Sour-cream products -- References and further reading -- 19 Other fermented and culture-containing milks -- 19.1 Introduction -- 19.2 Dahi -- 19.3 Kefir -- 19.4 Koumiss -- 19.5 Acidophilus milk and sweet acidophilus milk -- 19.6 Probiotic milks -- 19.7 Bulgarian milk -- 19.8 Skyr -- 19.9 Viili -- 19.10 Kurut -- References and further reading -- Part IV Health benefits -- 20 Functional foods and disease prevention -- 20.1 Introduction -- 20.2 Functional foods -- 20.3 Bioactive dairy ingredients -- 20.4 Milk fat -- 20.5 Probiotics -- 20.6 Fortification -- 20.7 Physiologically active ingredients -- References and further reading -- 21 Health benefits of yogurt and fermented milks -- 21.1 Introduction -- 21.2 Yogurt and other fermented milks -- 21.3 Health benefits of fermented milks -- References and further reading -- 22 Probiotics and fermented milks -- 22.1 Introduction -- 22.2 Taxonomy of lactic-acid bacteria -- 22.3 Probiotic bacteria -- 22.4 Selection criteria for probiotics -- 22.5 Health benefits of Lactobacillus acidophilus and bifidobacteria -- 22.6 Conclusion -- References and further reading -- Index.