Reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages. This book ... » 

Reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages. This book offers coverage of the major stages of manufacture and background to each product. It is useful for dairy scientists, dairy technologists and nutritionists. «