This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food s

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of micr

The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology,

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal consti

This new edition follows the successful structure of the first edition bringing together information on a wide range of fermented dairy products. It takes parti