Bookcover of Preparation of Cinnamon Oleoresin Incorporated Yogurt
Booktitle:

Preparation of Cinnamon Oleoresin Incorporated Yogurt

LAP LAMBERT Academic Publishing (2019-08-22 )

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ISBN-13:

978-620-0-28699-4

ISBN-10:
620028699X
EAN:
9786200286994
Book language:
English
Blurb/Shorttext:
Yogurt is one of the popular fermented milk products having different names and forms. It is a mixture of milk (whole, low-fat, or nonfat) and even cream fermented by a culture of lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Other bacteria may be added to the culture. The popularity of yogurt is due to various health claims and therapeutic values. Along with these, the flavor of yogurt has played an important role in increasing its consumer demand. Sweeteners (for example, sugar, honey, and aspartame), flavorings (for example, vanilla and coffee), and other ingredients (for example, fruits, spices, preserves, and stabilizers such as gelatin to improve the textural property) are added that modify the flavor of yogurt. The aroma, body, and taste of yogurt and other cultured dairy products can vary depending on the type of culture and milk, amount of milk fat and nonfat milk solids, fermentation process, and temperature used.
Publishing house:
LAP LAMBERT Academic Publishing
Website:
https://www.lap-publishing.com/
By (author) :
Gyanu Khadka
Number of pages:
84
Published at:
2019-08-22
Stock:
Available
Category:
Other
Price:
39.90 €
Keywords:
Cinnamon, Shelf life, Sensory analysis, syneresis, Yogurt

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